Mediterranean Inspired Stuffed and Rolled Flank Steak
photo by threeovens
- Ready In:
For the Stuffing
- 1⁄2 cup sun-dried tomato, coarse chopped
- 5 kalamata olives, pitted and coarse chopped
- 1 teaspoon fresh rosemary or 1/2 teaspoon dried rosemary, minced
- 1⁄4 - 1⁄2 teaspoon dried thyme
- 1⁄2 teaspoon dried oregano
- 1 teaspoon Dijon mustard
- 5 garlic cloves, confit or 1 tablespoon garlic, crushed
- 1 tablespoon extra-virgin olive oil
- 1⁄2 tablespoon red wine vinegar
- 1⁄2 teaspoon cracked black pepper
For the Flank Steak
- 1 - 1 1⁄2 lb flank steak
- salt & freshly ground black pepper
- olive oil
- 1⁄2 cup water
- 1 teaspoon Dijon mustard
- 1 garlic cloves, confit crushed or 1 teaspoon garlic, crushed
- 1 teaspoon dried rosemary
- 1 teaspoon olive oil
- 2 teaspoons canola oil or 2 teaspoons vegetable oil
- Combine all the stuffing ingredients in a food processor and process until they form a smooth paste, about 45 to 60 seconds.
- Prepare the flank steak by placing between plastic and pounding to a thickness of 1/3 inch; score on one side in a criss-cross pattern.
- Turn steak over and season well with salt and pepper.
- Smooth all but 1 tablespoon of the stuffing over the entire steak; reserved stuffing will be used later in a sauce.
- Roll steak up and tie with kitchen twine in about 3 places.
- Place the steak, uncovered, in the refrigerator for at least two hours up to overnight (you want the outside to dry a bit and the inside to marinate).
- Preheat oven to 375 degrees F and bring the steak to room temperature.
- Heat a large skillet over medium high heat; season steak on all sides generously with salt and pepper and sear well, in a little oil, on all sides.
- Meanwhile combine reserved stuffing, water, mustard, garlic, rosemary, and oils in a roasting pan or baking dish; place a rack for the meat on top.
- Place meat on rack, brush with pan juices, and roast to an internal temperature of 120 degrees F, about 15 minutes.
- Let rest about 15 minutes, then slice into 1/4 inch slices; drizzle with pan sauce and more extra virgin olive oil if desired.
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