Stuffed rolled flank steak
Stuffed rolled flank steak Preparation
On a hard, flat surface, with the bottom of a glass (or with a mortar and pestle), corasely crush peppercorns. Put in a small bowl and mix with parmesan cheese and dried tomatoes.
Rinse flank steak and pat it dry; trim off and discard fat. Lay steak flat on a board and spread peppercorn mixture evenly over meat. Starting from on end, roll steak tightly around filling into a neat, compact log. Tie with heavy cotton strin at 2 inch intervals. Wrap log tightly in plastic wrap and chill up to 1 day.
Place a 10 - 12 inch frying pan with ovenproof handle over high heat. When hot, remove rolled steak from plastic wrap, add steak to pan, and turn to brown evenly on all sides. 3 to 4 minutes total. Transfer pan with steak to a 400 degree regular or convection oven; bake until a thermometer inserted in center of thickest part of meat registers 135 degrees for medium-rare, 45 to 50 minutes. (35 to 40 minutes in convection), or untill beef is as done as you like.
Transfer steak to a rimmed cutting board and let rest about 5 minutes. Remove and discard strings. To serve, cut steak crosswise into 1/4 to 1/2 inch thick slices.
Seve steak with hot buttered noodles sprinkled with chopped parsley or penne pasta topped with your favorite marinara sauce.
I cooked this in a marinara sauce I was making to go with it. Added a little more flavour to the meat but when I tried to slice it, it just fell apart. Nice and tender with great flavour. Served with pasta and remaining marinara sauce.
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