s1e5 Italian Stuffed Flank Steak
How to tie a stuffed flank steak
how to tie a stuffed flank steak
Rolled Stuffed Flank Steak - Everyday Food with Sarah Carey
If you're hosting any dinner parties this fall, you might want to consider making this gorgeous rolled stuffed flank steak with Swiss chard. Once the steak is rolled and tied, it can be refrigerated for up to eight hours -- another reason that it's perfect for entertaining. When you're ready to cook, simply place it under the broiler for 10 minutes, flipping once while cooking. I know you'll love this flavorful dish -- and your guests will too!
Sarah's Tip of the Day:
Try replacing Swiss chard with kale or collard greens in this recipe. Blanched and sauteed broccoli rabe would work well too.
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PREP: 15 MINS TOTAL TIME: 35 MINS
SERVINGS:4
INGREDIENTS
1 tablespoon plus 1 teaspoon extra-virgin olive oil
3 garlic cloves, thinly sliced
2 bunches mustard greens or Swiss chard, tough stems and ribs removed, chopped
2 tablespoons soy sauce
1 teaspoon toasted sesame oil
1/2 teaspoon red-pepper flakes
1 flank steak (1 1/2 pounds)
Coarse salt and ground pepper
COOK'S NOTE
Once you stuff, roll, and tie the beef, you can refrigerate it for up to 8 hours.
DIRECTIONS
STEP 1
Heat broiler, with rack 4 inches from heat. In a large pot, heat 1 tablespoon olive oil over medium-high. Add garlic and cook until fragrant, 30 seconds.
STEP 2
Add greens; cook until wilted, 5 minutes. Stir in soy sauce, sesame oil, and red-pepper flakes. Remove pot from heat.
STEP 3
Place steak between sheets of plastic wrap and pound to 1/2 inch thick with a meat mallet or small skillet.
STEP 4
Spread greens on steak, leaving a 2-inch border on one long side; season with salt and pepper. Roll up toward border.
STEP 5
Tie crosswise with 5 or 6 pieces of kitchen twine. Rub steak with 1 teaspoon olive oil; season with salt and pepper. Place steak, seam side up, on a foil-lined rimmed baking sheet.
STEP 6
Broil 5 minutes. Flip and broil until browned, 5 minutes for medium. Loosely tent with foil and let rest 10 minutes. Slice steak into 1/2-inch rounds.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Rolled Stuffed Flank Steak - Everyday Food with Sarah Carey
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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Chef Bobby Flay adds a new twist to grilling on Boy Meets Grill. He visits his favorite New York spots to collect ingredients, inspiration and the occasional friend to help complete an alfresco feast in an urban rooftop setting. While grilling everything from lobsters to dessert, Bobby will show you how to entertain in style when cooking outdoors.
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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
Rolled and Stuffed Grilled Flank Steak
My pilot episode featuring one of my favorite ways to prepare flank steak: rolled, stuffed and grilled.
I tend to post shorter content, so this is an experiment of sorts.
For more details on how this process works, here is a similar post of mine with slightly different ingredients:
Stuffed Flank Steak - Stuffed with Prosciutto, Sautéed Spinach, Mozzarella and Provolone Cheese
Full directions, recipe, amazing photo gallery can be found right here:
Stuffed Flank Steak - Stuffed with Prosciutto, Sautéed Spinach, Mozzarella & Provolone Cheese, Italian breadcrumbs and grated Parmesan cheese.
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Here is another delicious Bronze steak recipe. Chefs on the Food Network love this one on my Instagram page. Hope you give this Grilled skirt steak a try.
Grilled Skirt Steak with Basil Oil and Balsamic Glaze - Food Network Likes this on Instagram
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