- 6
Ingredients
- yields 6-8 servings
- 1 lb flank steak, pounded thin (to a rectangle-esque shape)
- salt and pepper
- 6 large leaves basil (optional)
- 2 tablespoons minced fresh herbs (I used rosemary and oregano)
- 1 roasted red bell pepper, cut into strips
- 4-6 slices salty deli/cured meat (I used proscuitto and mortadella)
- 2 tablespoons grated parmesan cheese
- 1 tablespoon olive oil
- 1 cup dry red wine
- 1 cup beef stock
- 4 cloves garlic, sliced
- 8-10 medium mushrooms, cleaned
- 1 large onion, diced
- 1 pat butter
- Parsley for garnish (optional)
Preparation
Step 1
Preheat your oven to 300F
After you pound our flank steak into a large thin rectangle, arrange it on the counter with the long side in front of you.
Salt and pepper the meat.
Evenly layer the next five ingredients over the meat, leaving a 1 inch border on all sides. Try not to pile the stuffing ingredients too high. They are for flavor, not to stars of the show.
Roll the meat and secure with butchers twine (for how to do this, click here)
In a large, oven proof and stove top ready dish, heat the olive oil and garlic. Add the meat and sear on both sides until browned, about 4 minutes per side.
Add the wine, beef stock, mushrooms and onions and cover the pan with a lid or foil. Place into the oven and let cook for 45 minutes (this is for medium If you like your meat cooked well, leave it in another 15 minutes)
Remove the meat from the oven and then from the dish. Set aside to rest. Meanwhile, pour the remaining liquid through a strainer into a clean pan. Discard the mushrooms and onion that are left behind, or you can serve them, your choice.
Simmer the liquid over high heat for five minutes. Taste and adjust salt and pepper as needed. Skim as much fat off as you can.
Add a pat of butter and allow to reduce further, until thickened, at least five more minutes. If you want to make it more gravy-like add a slurry of 1 teaspoon flour and 1 teaspoon cold water that have been mixed together. Otherwise strain again and serve.
After the meat has rested for 10 minutes, remove the twine and slice.