Servings: 1 stuffed, roasted flank steak
Ingredients
- 3.5 pounds of flank steak butterflied*
- 2 tbs balsamic vinegar
- 2 tbs olive oil
- salt and pepper
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
Instructions
- 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.
Notes
* Have your butcher butterfly the steak.
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