1/1 Photo of Argentine-Style Stuffed Flank Steak
2 hrs 25 mins
Dr. Jenny's Note:
DH and I made this and thought it had great flavor, despite the fact we overcooked ours. So, be careful in Step 10....the original recipe says to cook about an hour until the instant-read thermometer registers 130F. After an hour, ours was way too well-done. DH suggests you check the meat with your thermometer at least every 15-20 minutes. Also, prep and cook time do not include time it takes to roast the red bell pepper. Finally, you will need kitchen string. From the Williams-Sonoma "Steak and Chop" book.
My Private Note
Units: US | Metric
- 1 (1 1/2 lb) flank steaks, trimmed of excess fat and silver skin
- 1 tablespoon red wine vinegar
- 1 tablespoon paprika
- 2 tablespoons tomato paste
- 2 garlic cloves, minced
- 4 tablespoons olive oil
- 1/4 lb prosciutto, thinly sliced
- 1 bunch spinach, carefully washed and stemmed
- 1 carrot, peeled and grated
- 1/2 yellow onion, sliced
- 1 red bell pepper, roasted (peeled and sliced)
- 1 cup fresh basil leaf
- 1/2 cup dried breadcrumbs
- 1/2 cup grated pecorino romano cheese
- 2 teaspoons dried thyme
- salt and pepper, to taste
- 1/2 cup white wine
- 1/2 cup marsala
- 1 cup beef stock
- 1 tablespoon Worcestershire sauce
- 1Butterfly the meat by slicing horizontally, stopping about 3/4 inch from the other side. Open up the meat and pound with a meat mallet to an even thickness of 1/2 inch.
- 2Preheat the oven to 350°F
- 3Mix together the vinegar, paprika, 1 Tb of the tomato paste, garlic, and 1 Tb of the olive oil. Stir to form a thick paste. Smear the paste on the open side of the steak, reserving 1 Tb.
- 4Layer the prosciutto, spinach, carrot, onion, bell pepper, and basil on top.
- 5In a small bowl, combine the breadcrumbs, cheese, 1 tsp of the thyme, and salt and pepper to taste; sprinkle the mixture on top.
- 6Roll the meat from the long end into a tight cylinder and tie with kitchen string. Turn it seam side down and rub with 1 Tb of the olive oil.
- 7Sprinkle with salt and pepper and the remaining 1 tsp thyme.
- 8In a large, heavy frying pan over medium-high heat, heat the remaining 2 Tb olive oil. Add the meat and brown on all sides, about 5 minutes.
- 9Transfer to a flameproof roasting pan, seam side down, and roast for about 45 minutes.
- 10Lift the meat and pour the white wine into the pan underneath to keep the meat from sticking. Roast until an instant-read thermometer inserted into the center registers 130F, 30 minutes to one hour.
- 11Transfer to a board and tent loosely with aluminum foil.
- 12Add the marsala to the roasting pan and place over high heat. Scrape up any browned bits from the bottom of the pan. Whisk in the stock, worcestershire sauce, and the remaining 1 Tb tomato paste, and cook, stirring often, until reduced by half, about 5 minutes. Strain the sauce through a fine-mesh sieve.
- 13To serve, remove the string from the meat and slice it thickly into rounds. Transfer to individual plates and ladle the sauce over.
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Nutritional Facts for Argentine-Style Stuffed Flank Steak
Serving Size: 1 (405 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 667.0
- Calories from Fat 263
- Total Fat 29.3 g
- Saturated Fat 8.0 g
- Cholesterol 115.6 mg
- Sodium 610.0 mg
- Total Carbohydrate 26.6 g
- Dietary Fiber 5.1 g
- Sugars 6.8 g
- Protein 42.8 g
The following items or measurements are not included:
pecorino romano cheese