Christmas Stuffed Flank SteakWine Pairings: Full Robust Reds
- 3.5 pounds of flank steak, butterflied*
- 2 tbs balsamic vinegar
- 2 tbs olive oil
salt and pepper
- Have your butcher butterfly the steak.
For the filling
- 1 head of garlic, cloves removed and peeled
- 1 cup of chopped walnuts
- 6 sprigs of thyme, leaves removed from stems
- 3 sprigs of rosemary, leaves removed from stems
- 2 sage leaves
- 1 12 oz jar of roasted red peppers
- 1 cup of fresh parsley
- 1 cup of grated parmesan cheese
- 3 shallots
- 1 tsp red pepper flakes
- 1 tsp salt
- black pepper to taste
- 1 cup of olive oil
Preheat the oven to 425. Lay 3 pieces of cooking twine on a baking dish or cast iron skillet. Lay piece of meat on top. Sprinkle one side of the flank steak with salt and pepper. Set aside.
Add all the dry ingredients for the filling into the food processor. Pulse and drizzle in the olive oil until it reaches desired consistency. Spoon evenly over meat.
Roll the meat around the filling. Tie it with twine to secure and time ends of twine if needed. After meat is rolled, mix 2 tbs balsamic and 2 tbs oil together. Brush over outside of meat. Heat a pan with a little oil (cast iron works great), over medium to medium high heat. Place meat roll on the pan and cook for 3 minutes, flipping to sear each side of the meat.
Transfer to a 425 oven. Bake covered for 35 to 45 minutes or until meat reaches desired level of doneness. Let rest for 10 minutes prior to serving. Enjoy.
Serves 6-8 | Recipe from www.seasonedsprinkles.com