Pan Seared Flank Steak with Garlic Butter
Full recipe:
Pan seared flank steak with garlic butter is flavorful and easy to prepare for a weeknight meal. Seasoned flank steak is seared on the stove top and coated in rich garlic butter.
Mediterranean Stuffed Flank Steak | Lunch Break | recteq
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Nobody Can Resist This Flank Steak With A Special Filling
Matambre Steak Roll Stuffed With Eggs, Peppers & Chimichurri Sauce ⬇️ FULL RECIPE BELOW ⬇️ A “matambre” is an Argentinian flank steak stuffed with hard-boiled eggs and bell peppers. The inside is also coated with chimichurri, an Argentinian sauce made of finely chopped parsley, minced garlic, olive oil, oregano, and crush red pepper or chili flakes. The name is a portmanteau of matar and hambre – meaning hunger killer – which is exactly what this XXL roulade will do for you!
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You can find the nifty chopping board featured in the recipe video here:
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You'll Need:
For the chimichurri sauce:
- ¼ cup olive oil
- 5 garlic cloves, minced
- ¼ cup cilantro, chopped
- ¼ cup parsley, chopped
- ½ tsp salt
- ½ tsp round black pepper
- ¼ tsp crushed red pepper
For the matambre steak roll:
- 2 lb flank steak
- 2 hard-boiled eggs, quartered
- ½ red bell pepper, sliced
- ½ green bell pepper, sliced
For the potato wedges:
- 2 lbs potatoes
- 4 tbsp olive oil
- salt & pepper to taste
Here's How:
1. Preheat the oven to 325°F and prepare the chimichurri sauce by mixing the ingredients together.
2. Flatten the flank steak and brush the chimchurri sauce over it.
3. Evenly arrange the hard-boiled egg quarters in 3 rows over the steak.
4. Evenly arrange the pepper strips in 3 rows over the steak.
5. Carefully roll up the flank steak, secure it with cooking twine, and season the outside with salt and pepper. Sear the steak roll on all sides in a roasting pan with some olive oil over medium heat.
6. Cut the potatoes into wedges and mix them with olive oil, salt, and pepper. Add the potato wedges to the roasting pan and cook for 25 minutes. If you want crispier potatoes wedges, you can remove the steak roll after 25 minutes and cook the potatoes longer.
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THE BEST FLANK STEAK RECIPE - STUFFED, ROLLED & GRILLED! | SAM THE COOKING GUY 4K
If you haven't ever stuffed, rolled and then grilled a steak... you're in for the BEST flank recipe EVER.
00:00 Intro
00:44 Cooking mushrooms
1:03 Cooking onions
1:59 Finishing up mushrooms
2:36 Wilting spinach
3:00 Addressing & opening the steak
5:26 Flattening the steak
6:32 Addressing the cheese & alternatives
7:06 Building
8:02 Rolling & tying up
10:05 Seasoning the steak
10:54 Grilling
12:40 Cutting
14:06 First Bite
15:08 Addressing shipping issues
15:41 Outro
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➔ Truffle Goat Cheese
➔ Spinach
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➔ Pepper
⭕ FOR THE MEAT...
➔ Flank Steak
➔ Avocado Oil
➔ Salt
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➔ Shiitake Mushrooms
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Kamado Joe Stuffed Flank Steak
Flank steak is a rather underrated cut of beef that can have some serious impact on your dinner table when prepared properly! One of the most common uses for flank steak is fajitas, but this video shows you how to take a flank steak to a whole new level by butterflying it and stuffing it with a lot of GOODNESS!
Kamado Joe Stuffed Flank Steak
Preheat your grill to 450°F and set up for two zone cooking.
1 2-pound flank steak, butterflied (See video)
Extra Virgin Olive Oil
1 onion, coarsely chopped & sauteed in butter
1 tablespoon minced garlic, sauteed in the last 2 minutes with the onion
1 chopped green bell pepper
1 chopped red bell pepper
3/4 to 1 cup crumbled bleu cheese
Salt & Pepper to taste
Steak Seasoning Blend to taste
Bread crumbs to taste
Directions:
Butterfly cut your flank steak as shown in the video. Pound it out nice and flat with a meat tenderizing mallet. Rub the top side with a thin coat of extra virgin olive oil. Season with a light coat of your favorite steak seasoning. Top the steak with your sauteed onions and garlic. Sprinkle on the crumbled bleu cheese, red and green peppers. Sprinkle on a thin layer of bread crumbs.
Roll up the steak with the grain of the steak running lengthwise along the roll. Tie it up with butchers twine.
Put the rolled steak on the direct heat side of the grill and cook for about 2 minutes on each side until you have a nice sear on the outside of the roll. Move to indirect heat and cook until the internal temperature in the middle of the roll reaches 125-130 degrees for medium rare. Remove from grill and allow to rest for 10 minutes or so before slicing.
Enjoy!
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STUFFED ROLLED FLANK STEAK
INGREDIENTS
1 Large Flank Steak (Butterflied)
10-12 Slices Prosciutto
3 Blend Cheese – Asiago-Parmesan-Romano
1 Teaspoon of Basil
1 Red Bell Pepper
MARINADE
1/4 Cup of Red Wine Vinegar
1/4 Cup of Extra Virgin Olive Oil
3 Tablespoons of Fresh Parsley
2 Tablespoons of Minced Garlic
1 Teaspoon Onion Powder
Black Pepper
1/4 Teaspoon Kosher Salt
DIRECTIONS
Preheat oven to 350
Mix marinade, in large bowl pour marinade over steak turning to coat steak on all sides with marinade, leave about ½ cup marinade to pour over steak after it been rolled, cover with plastic wrap, and refrigerate for 1 hour, or more if you desire.
After an hour lay steak flat and add, Prosciutto, Red Bell Pepper, Parsley, and Cheese. Start at the Short end of Steak and roll tightly, secure with kitchen twine or toothpicks so it will not unroll. Pour remainder of marinade over the steak, and bake at 350F Degrees for 40 minutes, after 40 minutes cover with foil and continue baking for 20 more minutes for well done, now if you want it medium rare the 40 minutes should be enough but cook until your desired doneness. Enjoy!