Wednesday, February 10, 2010

Rollin' Rollin' Rollin'...Keep that Dinner Rollin'

Day 41.

I love beautiful food presentation. You don't always have to spend hours in the kitchen to produce gorgeous results that inspire awe from your food audience. Here's another dinner that goes together fairly quickly but looks like you spent a long time preparing it. This large steak bakes around a roll of stuffing. Serve it sliced into rounds with sauce spooned over the top.

Stuffed Flank Steak

serves 6


  • 1 1/2 lb flank steak

  • 1 box stuffing mix (I used chicken flavor because it was in my pantry), prepared according to package directions

  • 1 small can of whole kernel corn

  • a handful of baby portabella mushrooms (maybe 1/3 cup), sliced

  • 1/4 cup plus 2 Tbsp shredded Parmesan cheese, divided

  • 1 1/2 cups beef broth

  • 1 Tbsp corn starch

  • 1/4 cup red wine

How it's Done:

  1. Preheat your oven to 350 degrees.

  2. Pound your flank steak until it's wider and thinner than when you began. The thinner you can get it, the better. Try not to pound it too hard so that the meat doesn't split.

  3. Prepare stuffing as directed. Mix in mushrooms, corn, and 1/4 cup Parmesan cheese. Spread stuffing mixture on steak, leaving about 1/2" border.

  4. Roll the steak around the filling. Place seam side-down into a rectangular baking dish.

  5. Heat 1 1/4 cups beef broth in a small sauce pan until boiling. In a separate dish, whisk cornstarch into 1/4 cup beef broth. Whisk into boiling broth and cook & stir constantly for a full minute. Remove from heat and stir in wine.

  6. Pour sauce over beef roll. Sprinkle with remaining Parmesan cheese.

  7. Bake for one hour. Let the meat rest for five minutes before slicing into round portions.

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