Stuffed Flank Steak
Stuffed Flank Steak is rated
out of
5 by
2.
Prep Time:
20 minutes
Cook Time:
120 minutes
Servings:
6
This flavor-packed steak is reminiscent of braciole, an Italian-American favorite in which steak, often flank steak, is butterflied or thinly sliced, rolled around a savory bread crumb, meat and cheese filling, and then braised. In this grilled version, the rolled steak is wrapped in aluminum foil and cooked over indirect heat, which allows the meat to tenderize and simmer in its own juices while absorbing the smokiness of the slow-burning coals. Serve with grilled polenta and a simple green salad. You can butterfly the meat yourself, or ask the butcher to do it.
Ingredients:
- 1/2 cup fresh white bread crumbs
- 1/3 cup grated Romano or Parmigiano-Reggiano
cheese - 1/3 cup chopped salami, preferably Genoa
- 3 Tbs. coarsely chopped toasted pine nuts
- 3 large garlic cloves, finely chopped
- 2 anchovy fillets, mashed
- 1/4 cup chopped fresh flat-leaf parsley
- 2 Tbs. chopped fresh oregano
- 1 flank steak, 1 1/2 to 1 3/4 lb.
- Salt and freshly ground pepper, to taste
- 2 Tbs. olive oil
Directions:
In a bowl, combine the bread crumbs, cheese, salami, pine nuts, garlic, anchovies, parsley and oregano and mix well.
To butterfly the steak, lay it flat on a work surface. Using a long-bladed knife, cut it horizontally almost in half lengthwise, taking care not to cut all the way through or to make holes in the meat. Open the meat to lie flat on a piece of heavy-duty aluminum foil that is at least 3 inches larger on all sides than the meat.
Season the meat, top and bottom, with salt and pepper. Brush the side of the meat that will be grilled with the oil, then place it, oiled side down, on the foil. Distribute the stuffing evenly on the opened side of the butterflied steak, leaving a 1/2-inch border on all sides. Using the foil as an aid, roll up the steak jelly-roll fashion. Completely wrap the rolled steak in the foil, twisting the ends and tying the roll with kitchen string if necessary. Let the meat stand for 30 minutes at room temperature or refrigerate for up to 4 hours. If refrigerated, remove from the refrigerator 30 minutes before grilling.
Prepare a charcoal or gas grill for indirect grilling over medium heat.
Place the foil-wrapped meat on the grill away from the coals of a charcoal grill or away from the heat elements of a gas grill. Cover the grill and cook, turning the meat 4 or 5 times, until it is very tender when pierced with a fork, about 2 hours total.
Let the meat rest in the foil for 15 minutes. Unwrap the meat and cut crosswise into slices no more than 1/2 inch thick. Arrange on a platter and pour any accumulated juices in the foil over the slices. Serve immediately. Serves 6 to 8.
Adapted from Williams-Sonoma, Essentials of Grilling, by Denis Kelly, Melanie Barnard, Barbara Grunes & Michael McLaughlin (Oxmoor House, 2003).
To butterfly the steak, lay it flat on a work surface. Using a long-bladed knife, cut it horizontally almost in half lengthwise, taking care not to cut all the way through or to make holes in the meat. Open the meat to lie flat on a piece of heavy-duty aluminum foil that is at least 3 inches larger on all sides than the meat.
Season the meat, top and bottom, with salt and pepper. Brush the side of the meat that will be grilled with the oil, then place it, oiled side down, on the foil. Distribute the stuffing evenly on the opened side of the butterflied steak, leaving a 1/2-inch border on all sides. Using the foil as an aid, roll up the steak jelly-roll fashion. Completely wrap the rolled steak in the foil, twisting the ends and tying the roll with kitchen string if necessary. Let the meat stand for 30 minutes at room temperature or refrigerate for up to 4 hours. If refrigerated, remove from the refrigerator 30 minutes before grilling.
Prepare a charcoal or gas grill for indirect grilling over medium heat.
Place the foil-wrapped meat on the grill away from the coals of a charcoal grill or away from the heat elements of a gas grill. Cover the grill and cook, turning the meat 4 or 5 times, until it is very tender when pierced with a fork, about 2 hours total.
Let the meat rest in the foil for 15 minutes. Unwrap the meat and cut crosswise into slices no more than 1/2 inch thick. Arrange on a platter and pour any accumulated juices in the foil over the slices. Serve immediately. Serves 6 to 8.
Adapted from Williams-Sonoma, Essentials of Grilling, by Denis Kelly, Melanie Barnard, Barbara Grunes & Michael McLaughlin (Oxmoor House, 2003).
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Rated 4 out of
5
by
Hockeychef from
Cook Time Is Wrong!
I imagine this would be a very good recipe if the recommended cooking time was not 2 hrs! I crucified the meat.
Date published: 2015-01-19
Rated 5 out of
5
by
catzbruise from
excellent recipe
I've been making this recipe for some years now and love it. I make it for guests who just rave about it. I do cook it on the grill.
Date published: 2012-05-25