Rolled, stuffed flank steak

Yield: 1 Servings

Measure Ingredient
1 UNTENDERIZED flank steak
Freshly-ground black pepper
2 larges White onions
4 tablespoons BUTTER
2 Cloves garlic; finely chopped
2 cups Soft (fresh) bread crumbs; preferable from wheat bread
½ cup Freshly-grated Parmesan (I use Asiago or Parmagiano Reggiano)
2 tablespoons Drained capers
4 tablespoons Finely chopped celery with leaves
¼ teaspoon Thyme
2 tablespoons Chopped parsley
10 slices Bacon
2 cups Beef stock or dry red wine (I use a fine red wine)

Preheat oven to 450°

Spread out the steak and beat it carefully with a rubber mallet until quite thin (don't tear holes in it!). Season it lightly with the pepper. Chop one of the onions finely. Melt the butter in a skillet and saute the onion and garlic until tender. Add the bread crumbs, cheese, capers, celery, thyme, parsley, and one-quarter teaspoon pepper. Spread the filling evenly over the steak. Roll up, tucking in the edges as you go along. Secure the roll with string and place the bacon slices, overlapping, lengthwise, over the entire roll. Slice the remaining onion and place the slices in the bottom of a baking dish. Pour the stock or wine into the dish and then place the roll on the slices. Bake for 3 minutes, then turn the temperature down to 350° and continue cooking until the meat is tender - about 1½ hours, basting frequently with the liquid.

(In addition to the changes I made in amounts and omitting anchovies [which I despise] from the original recipe, I created the following sauce): At the end of cooking, scrape the bacon into the baking dish, remove the roll to a carving board, and let it rest. Dump the drippings, onions and bacon into a blender. Puree and strain into a saucepan. If there isn't enough, this is where you get creative. Add more wine, or water, or stock, or a combination of all three, slowly and carefully until it tastes delicious to you. You may add butter, if you like. Correct seasonings.

Thicken, if necessary, but it should be a medium-to-light sauce. Slice the roll into ½" medallions. Now: You can either arrange the medallions on a platter and serve the sauce on the side, or ladle some of the sauce on individual plates and place two medallions over the sauce. I garnish with fresh parsley sprigs and scored, steamed mushroom caps.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by Patricia McGibbony-Mangum <pmangum@...> on Oct 31, 1997

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