Mediterranean Inspired Stuffed and Rolled Flank Steak
I saw a leg of lamb prepared this way on TV and thought it would be terrific for a flank steak. This steak is stuffed with garlic confit and sun-dried tomatoes, rolled, then pan seared before roasting in the oven. I used Recipe #419210.
INGREDIENTS
NutritionFor the Stuffing
- 1⁄2
- 5
- 1
- 1⁄4 - 1⁄2teaspoon dried thyme
- 1⁄2teaspoon dried oregano
- 1teaspoon Dijon mustard
- 5
- 1tablespoon extra-virgin olive oil
- 1⁄2tablespoon red wine vinegar
- 1⁄2teaspoon cracked black pepper
For the Flank Steak
- 1 - 1 1⁄2lb flank steak
- salt & freshly ground black pepper
- 1⁄2cup water
- 1teaspoon Dijon mustard
- 1
- 1teaspoon dried rosemary
- 1teaspoon olive oil
- 2
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DIRECTIONS
- 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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