Spinach And Carrot Stuffed Flank Steak Recipes

ARGENTINE-STYLE STUFFED FLANK STEAK

Steps:

• Butterfly the meat by slicing horizontally, stopping about 3/4 inch from the other side. Open up the meat and pound with a meat mallet to an even thickness of 1/2 inch.
• Preheat the oven to 350°F
• Mix together the vinegar, paprika, 1 Tb of the tomato paste, garlic, and 1 Tb of the olive oil. Stir to form a thick paste. Smear the paste on the open side of the steak, reserving 1 Tb.
• Layer the prosciutto, spinach, carrot, onion, bell pepper, and basil on top.
• In a small bowl, combine the breadcrumbs, cheese, 1 tsp of the thyme, and salt and pepper to taste; sprinkle the mixture on top.
• Roll the meat from the long end into a tight cylinder and tie with kitchen string. Turn it seam side down and rub with 1 Tb of the olive oil.
• Sprinkle with salt and pepper and the remaining 1 tsp thyme.
• In a large, heavy frying pan over medium-high heat, heat the remaining 2 Tb olive oil. Add the meat and brown on all sides, about 5 minutes.
• Transfer to a flameproof roasting pan, seam side down, and roast for about 45 minutes.
• Lift the meat and pour the white wine into the pan underneath to keep the meat from sticking. Roast until an instant-read thermometer inserted into the center registers 130F, 30 minutes to one hour.
• Transfer to a board and tent loosely with aluminum foil.
• Add the marsala to the roasting pan and place over high heat. Scrape up any browned bits from the bottom of the pan. Whisk in the stock, worcestershire sauce, and the remaining 1 Tb tomato paste, and cook, stirring often, until reduced by half, about 5 minutes. Strain the sauce through a fine-mesh sieve.
• To serve, remove the string from the meat and slice it thickly into rounds. Transfer to individual plates and ladle the sauce over.

MARTHA STEWART'S SPINACH-STUFFED FLANK STEAK

Steps:

• Heat broiler with rack set 4" from heat. Line a rimmed baking sheet with aluminum foil; set aside. Place spinach in a clean kitchen towel, and squeeze out as much liquid as possible.
• In a medium bowl, combine spinach,parsley, cheese, capers, vinegar, garlic, and red-pepper flakes. Season with salt and pepper; toss to combine. Cut and open steak by laying meatl on a cutting board, with the grain of the steak running horizontally. Using a long sharp knife, cut the meat almost in half horizontally, opening it llike a book but stopping before going all the way through.
• Cut several 12" pices of kitchen string twine; space evenly underneath steak. Spread spinach mixture down center of meat. Roll steak over mixture, pressing firmly to compact the filling as much as possible, tie twine to secure roll. Cut roll in half crosswise. Place halves, seam side down, on prepared baking sheet, rub with oil, and season with salt and pepper.
• Broil until browned, 8-10 minutes for medium-rare; let rest, loosely covered with foil, 10 minutes. Remove string, and slice steak into 1/2"rounds.

SPINACH AND CARROT STUFFED FLANK STEAK

Steps:

• Cook carrots in a saucepan of boiling salted water until barely tender, 6 to 8 minutes, then drain (carrots will continue to cook as they cool). When cool, cut each section lengthwise into 3 pieces.
• Cook bacon in a skillet over moderate heat, stirring, until crisp, then transfer with a slotted spoon to paper towels to drain, reserving fat. Stir together bacon, bread crumbs, parsley, garlic, oregano, salt, pepper, clove, nutmeg, and 2 tablespoons fat in a bowl until combined well.
• Put steak on 2 overlapping sheets of plastic wrap (each about 2 feet long) with a short side of steak nearest you. Holding a sharp knife parallel to work surface and beginning on a long side, butterfly steak by cutting it almost in half horizontally (not all the way through), then open it like a book.
• Turn steak so a long side is nearest you, then arrange spinach evenly over steak, leaving a 1-inch border along edge farthest from you. Top spinach with carrot pieces, arranging them parallel to long side and spacing them evenly, then sprinkle evenly with bread crumb mixture.
• Beginning with side nearest you and using plastic wrap as an aid, roll up steak, gently pressing on filling (do not roll too tightly or filling will slip out from ends), then tie steak crosswise with string at 3/4-inch intervals. Season with salt and pepper.
• To cook steak using a charcoal grill:
• Open vents on bottom of grill and on lid. Light a heaping chimneyful of charcoal and pour it evenly over 1 side of bottom rack (you will have a double or triple layer of charcoal).
• When charcoal turns grayish white (15 to 20 minutes from lighting) and you can hold your hand 5 inches above top rack for 3 to 4 seconds, sear steak on all sides on lightly oiled rack over coals until well browned, 8 to 10 minutes.
• Move steak to side of grill with no coals underneath and cook, covered with lid, turning once, until an instant-read thermometer inserted diagonally 2 inches into thickest part of steak registers 125°F, 15 to 20 minutes total.
• To cook steak using a gas grill:
• Preheat all burners on high, then adjust heat to moderately high. Sear steak on all sides on lightly oiled rack over flames until well browned, 8 to 10 minutes.
• Turn off burner directly below steak and cook, covered with lid, turning once, until an instant-read thermometer inserted diagonally 2 inches into thickest part of steak registers 125°F, 25 to 30 minutes total.
• Carve steak:
• Transfer steak to a cutting board and let stand, covered loosely with foil, 20 minutes. Beef will continue to cook as it stands, reaching 130°F (medium-rare). Discard string, being careful not to unroll steak, and cut steak into 1/2-inch-thick slices with a sharp knife.
• Available at hardware stores and some specialty foods shops.