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), 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.
The Anatomy of the Roll
Success depends entirely on the tightness of the roll. Flank steak fibers run unidirectionally, meaning structural integrity relies on mechanical compression. Rolling the meat tightly around the sun-dried tomatoes, parmesan, and crushed peppercorns ensures the filling remains centered during cooking. Securing the cylinder with heavy cotton string at two-inch intervals prevents gaps where cheese might melt out prematurely. Chilling the wrapped log for up to 24 hours firms the muscle fibers and holds the shape.
Thermal Control and Searing
Browning meat proteins via high-heat pan-searing creates aromatic pyrazines before the oven stage. Use an ovenproof ten- to twelve-inch skillet over high heat for three to four minutes total. Transfer the skillet directly to a 400-degree regular or convection oven. Pull the beef when an internal thermometer reads 135 degrees for medium-rare. Convection ovens will reduce roasting time to between 35 and 40 minutes, compared to 45 to 50 minutes in a standard thermal oven.
Resting and Slicing Mechanics
Thermal equilibrium requires a five-minute rest on a rimmed cutting board before carving. This rest allows internal juices to redistribute through the muscle matrix rather than pooling on the board. Snip the cotton strings carefully with kitchen shears. Slice the log crosswise into quarter-inch to half-inch rounds using a sharp knife to avoid tearing the tender meat.
