Olive Stuffed Flank Steak With Cherry Tomato Confit Recipes

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MEDITERRANEAN INSPIRED STUFFED AND ROLLED FLANK STEAK



Mediterranean Inspired Stuffed and Rolled Flank Steak image

I saw a leg of lamb prepared this way on TV and thought it would be terrific for a flank steak. This steak is stuffed with garlic confit and sun-dried tomatoes, rolled, then pan seared before roasting in the oven. I used Recipe #419210.

Provided by threeovens

Categories     Roast Beef

Time 35m

Yield 4 serving(s)

Number Of Ingredients 19

1/2 cup sun-dried tomato, coarse chopped
5 kalamata olives, pitted and coarse chopped
1 teaspoon fresh rosemary or 1/2 teaspoon dried rosemary, minced
1/4-1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 teaspoon Dijon mustard
5 garlic cloves, confit or 1 tablespoon garlic, crushed
1 tablespoon extra-virgin olive oil
1/2 tablespoon red wine vinegar
1/2 teaspoon cracked black pepper
1 -1 1/2 lb flank steak
salt & freshly ground black pepper
olive oil
1/2 cup water
1 teaspoon Dijon mustard
1 garlic cloves, confit crushed or 1 teaspoon garlic, crushed
1 teaspoon dried rosemary
1 teaspoon olive oil
2 teaspoons canola oil or 2 teaspoons vegetable oil

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.

CONFIT OLIVE OIL STEAK



Confit Olive Oil Steak image

Recently a small cooking video surfaced on TikTok, where the submitter effectively poached a steak in oil in the oven. If you want a steak similar to "steak confit," this is my version. I served my steak on top a chopped salad.

Provided by thedailygourmet

Time 45m

Yield 1

Number Of Ingredients 6

1 (4 ounce) filet mignon
⅓ teaspoon salt
2 cloves garlic, minced
2 sprigs fresh thyme
¾ cup olive oil, or as needed
1 tablespoon olive oil

Steps:

  • Preheat the oven to 200 degrees F (95 degrees C).
  • Pat filet dry. Season evenly with salt.
  • Place steak into a small glass dish, about the size of the steak. Press minced garlic on top of the steak and lay thyme sprigs on top. Pour enough olive oil on top so the steak is immersed in oil.
  • Cook steak in the preheated oven until the internal temperature is 135 degrees F (57 degrees C), about 40 minutes.
  • Remove steak from oven and blot dry.
  • Preheat a cast iron skillet over medium-high heat. Pour 1 tablespoon olive oil into the skillet and sear steak in the hot oil for 30 to 40 seconds on each side, including the sides. Slice and serve immediately.

Nutrition Facts : Calories 1779.3 calories, Carbohydrate 2.2 g, Cholesterol 89.3 mg, Fat 184.4 g, Fiber 0.2 g, Protein 32.6 g, SaturatedFat 27.6 g, Sodium 846.4 mg, Sugar 0.1 g

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