Stuffed flank steak

I saw a recipe for stuffed flank steak that sounded delicious.  The recipe called for butterflying the flank steak but when I asked the butcher, he said it was already flat enough.  In hindsight, I disagree.  I think the best strategy would be to buy a thicker flank steak and butterfly it.  It was a little bit hard to get it cooked evenly, but it was delicious!

Stuffed flank steak

  • 1 flank steak
  • 4 shallots, chopped
  • 1 cup red wine
  • 1/4 cup olive oil
  • salt and pepper
  • 1/4 lb sliced prosciutto
  • 1/4 lb Fontina cheese, thinly sliced
  • fresh basil leaves

Butterfly the flank steak (if possible).  Place between sheets of plastic wrap and pound flat with a meat pounder.  Whisk together shallots, red wine and olive oil and marinate steak between 4 hours and overnight.

Remove steak from marinade and pat dry.  Spread steak with prosciutto and fontina and top with basil leaves.  Roll steak tightly and tie with kitchen twine.  Season with salt and pepper and brush with olive oil.

Grill on direct high heat for 10 minutes, turning so steak cooks about 2 1/2 minutes per side.  Move to indirect heat and cook for 20 minutes or until meat thermometer registers done.  Let stand for 5 minutes and slice.

Sauce

  • 1 tsp olive oil
  • 1 shallot, minced
  • 1 cup cabernet
  • 1/2 tsp black peppercorns
  • 2 tsp honey

Heat olive oil in a medium saucepan and add shallots.  Cook until soft, about 2 minutes.  Add wine and peppercorns and boil until sauce is reduced to about 1/4 cup (about 10 minutes).  Strain into a cup and add honey.  Serve with steak.

I served with roasted potatoes.  I tossed potatoes with olive oil, salt, pepper, garlic powder, oregano and basil and roasted at 400 for 40 minutes.  Delicious!

About emenuplan
I love to cook and love to eat. I work full time and have a family so managing good meals during the week requires organization. I'm hoping to share my weekly menu plans and recipes to make things a little easier for those who want to follow along.

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