Pop Pop’s Stuffed Flank Steak Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 ¾ pound flank steak
Marinade:
½ cup red wine vinegar
¼ cup olive oil
1 tsp sea salt
½ tsp freshly ground pepper
2 tsp dried oregano
½ cup chopped onion
Filling:
1 bunch fresh spinach, cleaned with stems removed (or one bag)
2 small jars B&B mushrooms sliced and drained
1 tsp sea salt
½ tsp freshly ground pepper
2 Tsp vegetable oil
1-2 cans beef broth or canned gravy
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Directions: |
Directions:Preheat oven to 350°.
Trim any fat from the meat, split it horizontally but leave one long side attached so it opens like a book. With a meat mallet, flatten the meat. Place in a shallow glass dish. Combine the marinade ingredients and pour marinade over meat. Refrigerate at least four hours or overnight.
Remove meat from marinade, place on flat surface and sprinkle with salt and pepper. Cover the meat with the spinach leaves and arrange mushroom slices evenly over the spinach. Carefully roll the meat jellyroll fashion so the grain runs the length of the roll. Tie it with a string at 1 inch intervals.
Heat the vegetable oil and a heavy bottomed Dutch oven on the stove top over moderate heat. Add the rolled meat and sear until all sides are golden brown. Pour in the beef stock or gravy plus enough water to cover the meat.
Braise in the oven for 1 to 1 ½ hours until meat is tender. To serve hot, remove the meat and let it rest for 10 minutes. Carefully remove the strings and slice the roll into three-quarter inch slices. Serve with pan gravy. |
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Number Of
Servings: |
Number Of
Servings:4-6 |
Personal
Notes: |
Personal
Notes: This is one of Pop Pop’s “Company” recipes and a favorite of Nana’s. After Rebecca and James left home they did a lot of entertaining both at Weadley Road and on Friendship Drive. When Nana was still working Pop Pop would help out with the cooking.
Pop Pop didn’t like garlic so he omitted it from this recipe. If you like it, add a couple cloves to the marinade.
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