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How To make Rolled Stuffed Flank Steak
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title: rolled stuffed flank steak categories: entree servings: 6
2 lb flank steak
1 t pepper
1 c fresh breadcrumbs
3/4 c celery
1 c onion
1/4 c butter
1/2 t salt
1/8 t white pepper
1/8 t ground thyme
water 1/4 c flour
1/4 t ground ginger
score flank on both sides, in a diagonal crosshatch pattern rub with pepper all over combine breadcrumbs, celery, onions, salt, thyme, one-fourth the butter, white pepper, and just enough water to make a thick paste-mix well spread paste onto steak, leaving a 1-inch border all around rollup lengthwise and secure with string dredge in flour, patting with your hands to remove excess heat 2 tablespoons butter in a dutch oven, over a moderate flame add rolled flank and brown well on all sides add 1 cup water bring to a boil, reduce heat to very low, cover, and simmer for 2 hours remove to a serving platter remove string and keep warm combine ginger, cornstarch, and 2 tablespoons water-mix well add to dutch oven and place over a medium-low flame heat and stir until thickened pour into a gravy boat serve flank steak hot, with gravy to the side
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How To make Rolled Stuffed Flank Steak's Videos
Stuffed Flank Steaks
In this video I'll show you a delicious recipe for Stuffed Flank Steak
For this recipe, you will need:
2-2 1/2 lbs of flank steak
Provolone cheese (I used 9 slices, but you will need enough to cover the entire steak)
3 tbsp olive oil
1 tsp basil
1 tsp rubbed sage
2 tbsp parsley
1/2 tbsp garlic, minced
1/8 tsp pepper
1/4 tsp salt
toothpicks
butchers string
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Bobby Flay's Stuffed Red Wine Flank Steak | Boy Meets Grill | Food Network
After creating a stuffing with fontina cheese, prosciutto and lots of fresh basil, Bobby grills his flank steak to perfection!
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Red Wine Flank Steak Filled with Prosciutto, Fontina and Basil with Cabernet-Shallot Reduction
RECIPE COURTESY OF BOBBY FLAY
Level: Easy
Total: 4 hr 55 min
Prep: 20 min
Inactive: 4 hr 5 min
Cook: 30 min
Yield: 4 to 6 servings
Ingredients
4 shallots, coarsely chopped
1 cup dry red wine, such as Cabernet
1/4 cup olive oil
2 pounds flank steak, butterflied
Salt and pepper
1/4-pound thinly sliced prosciutto
1/4-pound thinly sliced fontina cheese
14 fresh basil leaves
Olive oil
Cabernet-Shallot Reduction, recipe follows
Cabernet-Shallot Reduction:
2 teaspoons olive oil
3 shallots, finely chopped
1 bottle Cabernet wine
1 teaspoon black peppercorns
Salt
1 tablespoon honey
Directions
Whisk together shallots, wine and olive oil in a large baking dish. Add the steak and turn to coat. Cover and refrigerate for at least 4 hours or overnight.
Heat grill to high.
Remove the steak from the marinade and blot with paper towels. Lay on a flat surface, cut side up, and season with salt and pepper. Cover the surface with the prosciutto slices, then top with the cheese and a layer of basil leaves. Starting with the side facing you, tightly roll up the steak around the filling. Using kitchen string, tie the roll in 4 or 5 places.
Brush the outside of the steak with oil and season with salt and pepper. Grill the steak over high heat until browned all over, 8 to 10 minutes. Turn the steak 4 times as it cooks. Move the meat away from the direct heat and grill for 15 to 20 minutes, or until an instant-read thermometer registers 125 degrees F for medium-rare. Remove from the grill and let rest 5 minutes before slicing. Slice against the grain into 1/2-inch thick slices and drizzle with the Cabernet-Shallot Reduction.
Cabernet-Shallot Reduction:
Heat oil in a large saucepan on the grates of the grill over high heat. Add the shallots and cook until soft. Add the wine and peppercorns, bring to a boil and cook until thickened and reduced to 1 cup. Strain the mixture into a bowl and season with salt, to taste, and honey.
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Bobby Flay's Stuffed Red Wine Flank Steak | Boy Meets Grill | Food Network
Skirt Steak Pinwheels: how to grill them on the Weber Kettle
Let's grill some quick and delicious #steak #pinwheels. We're using some inside #skirtsteak and they are a simple cook!
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How to tie a stuffed flank steak
how to tie a stuffed flank steak
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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