Stuffed Rolled Flank Steak
Nice flavored beef roll, so tender it just fell apart when I tried to slice it.
Nice flavored beef roll, so tender it just fell apart when I tried to slice it.
- Carbohydrate 2.455924 g
- Cholesterol 73.088 mg
- Fat 15.967294 g
- Fiber 0.554700005149841 g
- Protein 37.59191 g
- Saturated Fat 7.148458 g
- Serving Size 1 1 Serving (170g)
- Sodium 294.5066 mg
- Sugar 1.90122399485016 g
- Trans Fat 2.001206 g
- Calories 311 calories
Step-by-step
- On a hard, flat surface, with the bottom of a glass (or with a mortar and pestle), coarsely 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 one end, roll steak tightly around filling into a neat, compact log.
- Tie with heavy cotton string 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 the center of the thickest part of meat registers 135 degrees for medium-rare, 45 to 50 minutes (35 to 40 minutes in convection), or until 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.
- Serve steak with hot buttered noodles sprinkled with chopped parsley or penne pasta topped with your favorite marinara sauce.
My Delicious Stuffed Rolled Flank Steak
This recipe for Stuffed Rolled Flank Steak is a testament to how a simple cut of meat can transform into a culinary masterpiece with just a few well-chosen ingredients and a bit of care. I’ve always loved flank steak; its lean texture and rich beefy flavour make it incredibly versatile. But, sometimes, simply grilling it isn't quite enough to satisfy my craving for something a bit more adventurous. That’s where this recipe comes in. The process of creating this dish is almost as rewarding as the outcome. It's a perfect centerpiece for a dinner party, but equally delicious on a cozy weeknight. The tender beef, bursting with the aromatic flavours of sun-dried tomatoes and peppercorns, is a symphony of textures and tastes. The satisfyingly robust flavour of the beef is complemented by the subtle sweetness of the sun-dried tomatoes and a satisfying peppery bite. The parmesan cheese provides a creamy counterpoint to the slightly tougher texture of the flank steak and really ties the flavour profile together.
I first encountered this dish when visiting my Aunt Millie in Italy. She had prepared a similar recipe for a family celebration, and the aroma alone had me completely hooked! It was, without exaggeration, the most tender, succulent piece of beef I have ever tasted. As a working mom with three kids and a dog, I need to find ways to create beautiful meals that don't require a huge amount of time and effort. The genius of this dish is its simplicity. Despite its elegant presentation and rich flavour, it's remarkably easy to prepare. The rolling and tying technique is deceptively simple, and the oven does most of the work. This recipe is truly adaptable too, so don't be afraid to experiment with your favorite herbs and spices. You can substitute other types of dried tomatoes, such as oil-packed ones, and change the peppercorns, or add even more herbs.
The beauty of this dish goes beyond its taste. The process of creating the rolled flank steak is almost meditative. The careful rolling, tying, and the anticipation as it bakes in the oven, makes it a truly unique culinary experience. The final result is impressive, perfect for impressing guests or simply indulging in a little self-care. The rich and flavourful filling adds a sophisticated touch to the familiar simplicity of steak, taking it from a weeknight staple to something special. Serving suggestions are plenty – it pairs beautifully with creamy mashed potatoes, roasted vegetables, or a simple salad. However, I particularly recommend serving it with creamy buttered noodles tossed with parsley, for a classic combination of flavours and textures. Or you could use penne pasta with your favourite marinara sauce; the possibilities are endless! For me, this dish embodies that perfect balance of flavour, ease of preparation, and elegance. A dish everyone will love and will certainly become a staple in my home.
Preparation Notes:
- Choosing your flank steak: Look for a nicely marbled flank steak for maximum tenderness and flavour.
- Crushing the peppercorns: Don't pulverize them; you want a coarse texture to enhance the bite.
- Tying the roll: Use heavy-duty kitchen twine to prevent the roll from unraveling.
- Resting time: Allowing the steak to rest after cooking is essential for retaining its juices.
This recipe is more than just a meal; it's an experience. It's about savoring the process, from the simple act of crushing peppercorns to the satisfying thud of the knife slicing through the perfectly cooked meat. It's about the delight of sharing a delicious meal with loved ones, and it's about creating something beautiful and delicious in your own kitchen. And that, in itself, is a reward worth more than any recipe could ever provide.
