Monday, February 15, 2010

Flank Steak


I have an admission. I have never made flank steak. I never quite got it. It is a tough cut of meat and they charge WAY too much for it in my opinion. So, if a recipe called for it, I substituted a different cut, depending on the recipe.
All that changed last night. I found a recipe I liked, then being me, I changed it and cooked it up for Valentine's dinner.
Here it is...
Stuffed Flank Steak
1 flank steak
1/2 cup Italian bread crumbs
2 cloves garlic, chopped
3 Tablespoons Parmesan cheese
2 Tablespoons dried parsley
1 large (or 2 small) fresh mushrooms, finely diced
Salt and Pepper
Pound the flank steak with a meat mallet to tenderize. (That means pound the bejeebers out of it).
Add the remaining ingredients in a bowl and toss. On top of flattened flank steak, smooth the stuffing. Then roll it from the short end. Fasten the roll by either tying with kitchen twine or using kabob skewers. Brush on a little olive oil to help seal in the juices.
Roast 20-30 minutes at 475. The internal temperature should be 130.
Allow to sit for 10 minutes for the juices to reabsorb. Slice and serve.I served this with a fresh spinach salad with strawberries, oranges, sugared pecans and a raspberry vinaigrette and roasted cauliflower.
YUM!

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