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Braised stuffed flank steak
Braised stuffed flank steak with porcini tomato sauce
Prep: 45 minutes
Cook: 1 hour, 15 minutes
Note: You'll want to finely chop the onion and celery for the stuffing so it's easy to work with. Leftover stuffed steak tastes great thinly sliced and served cold on crusty rye bread.
2 beef flank steaks, each about 1 1/4 pounds
1 1/2 teaspoons salt
Freshly ground pepper
1 1/2 pounds ground veal
1 ½ cups fresh bread crumbs
2 eggs, lightly beaten
1 small onion, finely chopped, 1/2 cup
1 small rib celery, finely chopped, 1/4 cup
3 tablespoons each, chopped: fresh parsley, chives
1 teaspoon minced fresh thyme, plus 2-3 fresh thyme sprigs
2 tablespoons each: butter, olive oil
1 cup dry red wine, such as pinot noir
2 small carrots, peeled, finely chopped
1 can (14.5 ounces) crushed tomatoes
2 bay leaves
½ ounce dried porcini mushroom pieces
1 cup strong, rich beef broth, made from demiglace if you like
Flat parsley sprigs for garnish
1. Heat oven to 325 degrees. Lay flank steak flat on cutting board. Cut a pocket in the side with a very sharp knife. Season inside of pocket with 1/4 teaspoon salt and pepper to taste.
2. Mix veal, bread crumbs, eggs, half the onion, celery, parsley, chives, chopped thyme, 1 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Fill the pocket with half the mixture. Close the pocket with wooden picks. Use butcher string to tie the steaks in several spots to make compact loaves. Season with 1/4 teaspoon salt and pepper.
3. Heat butter and olive oil in large Dutch oven over medium heat. Add one stuffed steak; cook, turning, until nicely browned on all sides, about 10 minutes. Transfer meat to a plate. Repeat with second steak.
4. Stir wine into pan. Scrape up browned bits from bottom of pan and reduce the wine, about 2 minutes. Add remaining onion, carrots, tomato, thyme sprigs and bay leaves. Add mushrooms and broth; heat to a simmer. Nestle the flank steaks into the pan juices. Cover pan tightly. Put into oven and cook until thermometer inserted in center of roast registers 150 degrees, about 1 hour.
5. Remove flank steak to a cutting board. Tent with foil; let stand 10 minutes. Remove the bay leaves and thyme sprigs from the pan. Boil the pan sauce to reduce it to the consistency of gravy. Season with salt and pepper to taste. Slice steak into 1/2-inch wide slices. Serve nestled on top of the pan sauce. Garnish with parsley.
Per serving: 565 calories, 23 g fat, 9 g saturated fat, 211 mg cholesterol, 22 g carbohydrates, 63 g protein, 988 mg sodium, 3 g fiber.
Read the Good Eating story
November 14, 2012