Mediterranean Inspired Stuffed And Rolled Flank Steak Recipes

MEDITERRANEAN STUFFED FLANK STEAK

Steps:

• Using a meat tenderizer, pound flank steak until it is rectangular in shape and even thickness.
• Add the tomatoes, garlic, basil, olives and cheese to a bowl and mix well.
• Evenly spread the mixture on top of the steak, leaving a 1/2" border around all sides. Roll up the flank steak lengthwise and tie with six pieces of kitchen string; spacing them out to where you will slice them.
• Using a sharp knife, cut the rolled steak into six individual pieces. Season with salt and pepper just prior to grilling and grill until desired doneness.

MEDITERRANEAN INSPIRED STUFFED AND ROLLED FLANK STEAK

Steps:

• Combine all the stuffing ingredients in a food processor and process until they form a smooth paste, about 45 to 60 seconds.
• Prepare the flank steak by placing between plastic and pounding to a thickness of 1/3 inch; score on one side in a criss-cross pattern.
• Turn steak over and season well with salt and pepper.
• Smooth all but 1 tablespoon of the stuffing over the entire steak; reserved stuffing will be used later in a sauce.
• Roll steak up and tie with kitchen twine in about 3 places.
• Place the steak, uncovered, in the refrigerator for at least two hours up to overnight (you want the outside to dry a bit and the inside to marinate).
• Preheat oven to 375 degrees F and bring the steak to room temperature.
• Heat a large skillet over medium high heat; season steak on all sides generously with salt and pepper and sear well, in a little oil, on all sides.
• Meanwhile combine reserved stuffing, water, mustard, garlic, rosemary, and oils in a roasting pan or baking dish; place a rack for the meat on top.
• Place meat on rack, brush with pan juices, and roast to an internal temperature of 120 degrees F, about 15 minutes.
• Let rest about 15 minutes, then slice into 1/4 inch slices; drizzle with pan sauce and more extra virgin olive oil if desired.

MEDITERRANEAN FLANK STEAK

Steps:

• preheat broiler.
• (this is also great on the grill).
• trim fat from steak.
• combine mustard, water, lemon juice and garlic, rub over steak.
• combine coriander and the next 5 ingredients, pat into mustard mixture on steaks.
• cover and chill 10 minutes.
• spray a broiler pan with cooking spray, broil 8-10 minutes, do not turn.
• cut diagonally against the grain into thin slices, serve.

STUFFED ROLLED FLIP STEAK

Steps:

• Layout the flank steak and sprinkle with garlic, oregano, red pepper, salt, and pepper.
• Cover with spinach leaves, leaving about 1/2 inch (1 cm) uncovered around the edges.
• Arrange the carrot, onion, eggs, and peppers on top of the spinach.
• Roll in the direction of the grain to form a log and stick two tooth picks at the seam.
• Place in a baking dish and add the beef stock.
• Cover tightly and bake in a preheated 350F (180C) oven until the beef is tender, 1 hour.
• Baste top while cooking to keep moist, or you can use 2 cans of beef stock to cover over the meat so no basting will be necessary.
• Remove the tooth picks, cut into thin slices if you wish or leave whole, and serve with the pan juices.
• Be aware that the rolled steaks shrink quite a bit.
• *Youcan also substitute the hard boiled eggs with cooked potatoes, sliced the same way.

ROLLED FLANK STEAK

Steps:

• Pre-heat oven to 400º.
• In a small sauce pan cover the garlic cloves with water and simmer until softened- about 20 minutes; add more water if necessary.
• Drain and let cool.
• Combine softened garlic, croutons, parsley, salt and olive oil a small bowl or mortar and crush ingredients till a coarse paste is formed.
• Spoon paste on top of flank steak.
• Roll steak with the grain (lengthwise) and tie approximately every 2 inches with kitchen string to hold position of roll.
• (Steak will look similar to a jelly roll with the garlic and crouton mixture inside the roll.) Melt butter in skillet and sauté the steak on all sides till lightly brown.
• Place steak in oven-proof pan and bake in 400º oven for 10 minutes.
• Reduce heat to 225º and continue roasting for approximately 1 1/2 hours.
• To serve- slice the flank steak across the grain in approximately two inch rounds, remove strings, and drizzle lightly with olive oil if desired.
• Garnish each round with parsley.

STUFFED ROLLED STEAK

Steps:

• Pound meat until about 1/4 inch thick.
• Sprinkle beef with 1-1/2 teaspoons salt, oregano and pepper.
• Arrange ham (I used Boar's Head Virginia ham) evenly on beef.
• Sprinkle tomatoes, chiles, onion, garlic and bread crumbs on ham along with the carrots.
• Carefully roll up beef jelly roll style and tie with string.
• Heat oil in Dutch oven or pressure cooker and brown beef rolls on all sides.
• Add water, vinegar, Worcestershire sauce and bay leaf.
• Cover and cook in 325 oven until beef is tender, approximately 1-1/2 hours or 30 minutes in pressure cooker at 15 pounds.
• Cut beef into 1-inch slices and serve with broth.

STUFFED FLANK STEAK

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, combine the stuffing mix, water and butter or margarine. Mix well and let stand for 5 minutes. Spoon the stuffing onto the steak, leaving a 1 inch border. Add the green onions and the red bell pepper.
• Roll from the long edge of the steak and secure with wooden toothpicks. Place steak seam side down in a 9x13 inch baking dish.
• In a separate small bowl, combine the gravy, wine OR apple juice, garlic and cheese. Mix well and pour over the steak.
• Bake at 350 degrees F (175 degrees C) for 1 hour, remove from oven and let stand before slicing.

MEDITERRANEAN STUFFED AND ROLLED FLANK STEAK

Steps:

• 1. Combine all the stuffing ingredients in a food processor and process until they form a smooth paste, about 45 to 60 seconds.
• 2. Prepare the flank steak by placing it between plastic wrap and pounding to a thickness of 1/3 inch; score on one side in a criss-cross pattern. Turn the steak over and season well with salt and pepper. Smooth all but 1 tablespoon of the stuffing over the entire steak; reserved stuffing will be used later in a sauce. Roll steak up and tie with kitchen twine in about 3 places. Place the steak, uncovered, in the refrigerator for at least two hours up to overnight (you want the outside to dry a bit and the inside to marinate).
• 3. Preheat oven to 375 degrees F and bring the steak to room temperature. Heat a large skillet over medium high heat; season steak on all sides generously with salt and pepper and sear well, in a little oil, on all sides.
• 4. Meanwhile combine reserved stuffing mixture, water, mustard, garlic, rosemary, and oils in a roasting pan or baking dish; place a rack for the meat on top. Place the meat on the rack, brush with pan juices, and roast to an internal temperature of 120 degrees F, about 15 minutes.
• 5. Let rest about 15 minutes, then slice into 1/4 inch slices; drizzle with pan sauce and more extra virgin olive oil if desired.