New England Stuffed Flank Steak Recipes

STUFFED FLANK STEAK (MATAMBRE)

Steps:

• Heat oven to 375 degrees. Use a boning knife to butterfly flank steak: Working across the grain, make a cut down the center, but only halfway through meat. At the top of that cut, make perpendicular cuts, one in each direction, this time with the grain. Again, cut only halfway into steak. Repeat perpendicular cuts at the other end of the center cut. Cuts should resemble the letter H.
• At the top of the original center cut, hold the knife parallel to the meat and insert knife. Slice toward you, making a pocket. This cut should almost reach the outer edge, halfway through the meat's thickness. Repeat on other side. Open the flaps.
• Season meat liberally on both sides with salt and pepper, then place it cut side up, wide side facing you. Season with marjoram, cumin and garlic and cover it with a fairly even layer of parsley-cilantro mix. Then arrange carrots, olives and onions horizontally over the full width of the meat. Scatter a relatively even layer of watercress over all.
• Roll meat up from the bottom like a jellyroll; grain of steak should run length of roll. Tie in three or four places with butcher's twine.
• Heat olive oil in a Dutch oven or roasting pan large enough to accommodate rolled steak. Deeply brown it on all sides, about 15 minutes total, then transfer pan to oven and roast for about 30 minutes, until meat is cooked through. Transfer to a cutting board and let rest for 30 minutes before serving. Or, put meat in a clean baking dish, weight it with a plate with something heavy on it and chill overnight. Take matambre from refrigerator and slice it into 1/2-inch to 1-inch pieces about an hour before serving at room temperature.

STUFFED FLANK STEAK

Steps:

• Preheat oven to 350°F.
• Score the steak on both sides.
• Saute the onion, garlic and mushrooms in butter over low heat. Turn off heat and add bread crumbs, tomatoes, egg, parsley, and seasonings. Blend well and spread over flank steak.
• Roll the flank steak lengthwise like a jelly roll and tie in several places.
• In a flameproof casserole, brown meat on both sides in a little bit of oil. Add wine, cover and bake for 2 hours.

NEW ENGLAND STUFFED FLANK STEAK

Steps:

• Cut a pocket in the thick end of the flank steak.
• Mix carrot, potato, onion, salt and pepper in a bowl. Stuff into pocket in steak.
• Starting at thick end, roll steak jelly-roll fashion; tie with butcher's twine.
• Heat oil in a large skillet. When shimmering, add steak and brown on all sides.
• Add gravy and water, and heat to boiling. Reduce to a simmer, cover, and cook 1 1/2-2 hours until tender. (If gravy begins to get too thick, add more water.).
• Rest meat on a platter 10 minutes, then carve into slices and serve with gravy.