Stuffed Flank Steak (La Bistecca Di Fianco Imbottita) |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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This dish is also called braciole. In this version the meat is cut into two pieces and then butterflied. This saves about 45 minutes of cooking time. Adapted from a recipe by Mary Ann Esposito, Ciao Italia. Ingredients:
1 lb flank steak, cut in two, then butterflied |
salt & freshly ground black pepper |
8 cured olives, pitted (optional) |
1 large garlic clove, peeled |
1 small red onion, peeled and cut into quarters |
1/2 cup spinach, cooked and squeezed dry |
1/2 cup parmesan cheese, grated |
1/4 cup dry red wine |
3/4 cup spaghetti sauce (homemade or store-bought like prego) |
2 tablespoons olive oil |
Directions:
1. Preheat oven to 325 degrees F.
2. Season steaks with salt and pepper to taste on both sides.
3. Process olives, onions, and garlic in a food processor until minced or finely chop by hand. Combine with spinach and season with salt and pepper.
4. Spread mixture, evenly, over both pieces of meat. Sprinkle with Parmesan cheese. Roll up, jelly roll fashion, WITH THE GRAIN, so that when you slice it later the slices will be against the grain. Tie with kitchen string in the middle and at both ends. Try to keep all the stuffing inside (heh heh heh). It takes practice, but you'll be a pro in no time.
5. Heat the oil and brown the rolled steaks on all sides. If you have one of those casseroles that are oven safe and stove-top safe, use that. If not, like me, transfer steaks to a small baking dish and pour tomato sauce and wine over the meat. Cover with casserole lid or aluminum foil and bake until fork tender, about 45 minutes to 1 hour.
6. Let rest 15 minutes, covered, outside of oven. Remove string and discard. Slice into 1/2 inch thick slices. Serve with sauce in pan.
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