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Beef, Stuffed Flank Steak Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
2 1/2 lb flank steak
3/4 cup carrots in1/2 " cubes
1 slice French bread soaked in 1/2 cup milk squeezed dry
6 oz prosciutto cut into 1/2 " cubes
6 oz lean ground veal
6 oz lean ground pork
1/2 cup grated parmesan
1/2 cup washed chopped spinach
1/2 cup minced chopped parsley
2 eggs
1 tbsp each of minced fresh rosemary and thyme or 1 tsp dried
2 1/2 tsp minced fresh sage or 1/2 tsp dried
1/2 tsp salt and pepper
1/2 cup chopped shallot
2 minced garlic cloves
4 tbsp butter
2 tbsp oil
1 onion , carrot and 1 stalk celery chopped
1 cup beef stock
1/3 cup red wine
2 tomatoes chopped
1 bay leaf
Directions:
Directions:
Blanch the carrots in boiling salted water and drain. Mix carrots, bread, prosciutto, veal, pork, parmesan, spinach, parsley, eggs and herbs and salt and pepper.
Saute the shallot and garlic in 2 tbsp butter. Add to the stuffing. Cut a pocket in the steak leaving a 1 " border on 3 sides and fill with the stuffing. Skewer the opening closed and tie into a roll with kitchen string.
Brown in a dutch casserole in butter and oil on all sides.Remove meat and saute the onion, carrot and celery. Add wine , stock , tomatoes and bay leaf. Return steak to the casserole and bake at 350 for about 1 hour and 15 minutes. Remove steak from the liquid and let cool. Boil down the liquid until there is 1/4 cup and a thick glaze. Brush the steak with the glaze and chill until cold .
Serve in slices with a garlic sauce
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hour

 

 

 

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