Stuffed Flank Steak
I love this pre-oven shot, it makes it look WAY fancier then it actually is. Once you make this recipe once, you will be able to add any yummy stuffing!
Serves 4
Ingredients:
2 pounds flank steak, pounded thin
2 cloves garlic, finely chopped
4 tablespoons olive oil
2 tbsp grass-fed unsalted butter
2 cups organic spinach
2 cups mushrooms, sliced
6 thin pieces of prosciutto or 1 pack
1 cup crushed walnuts (by hand, food processor, or blender)
2 pastured raised egg yolks
1 cup shredded parmesan cheese,( for dairy free sub another veggies like squash)
Salt and Pepper to taste
Kitchen Twine (preferably non-toxic, some have plastics EW!)
Method:
Preheat oven to 425F.
Pound out flank with mallet. I like to put parchment paper on each side, instead of using plastic (who wants plastic meat). Using the mallet, even out the thickness of the steak, aiming for 1/4 to 1/2 inch thick. Set aside on parchment paper.
In a saucepan on medium-low, melt 2 tbsp butter and saute mushrooms and garlic for 2 minutes. Add spinach and cover for another 2 mins (until lightly steamed). Place in a large mixing bowl.
In the same bowl, add 2 egg yolks, crushed walnuts, parmesan and mix all thoroughly. This is your stuffing mixture.
Once the flank has been pounded thinly, place prosciutto on top of flank. With your hands, layout stuffing mixture evenly. Make sure you leave a 1 inch border along the edges of the steak clear of the stuffing.
Roll the steak starting with the smallest end first, kinda like a burrito (thats all I could think of). Roll the steak tightly and tuck in any stray pieces.
Using cooking twine (100% cotton string), wrap the twine along the steak and tie in a knot, it should be tight, but do not break meat. Use your judgment but you will probably 3-4 pieces of string.
Place on baking sheet, lined with parchment paper. Rub olive oil, salt and pepper all over the outside, top with extra stuffing or crushed walnuts.
Bake in the oven for 35 minutes, then set the oven to broil and cook for another 5- 10 minutes, until desired crispiness.
Remove stuffed flank from oven and let rest for 15 minutes, before serving.
*Tip* Always choose grass-fed meat! If picking up a steak from a butcher, ask if they will butterfly it for you. Also, some natural food stores and Trader Joe’s sometimes sell flank steak that have already been butterflied, they are usually rolled up in a package.
