Argentine-Style Stuffed Flank Steak

Name: Argentine-Style Stuffed Flank Steak
Prep time: 25 min
Cook time: 2 h
Total time: 2 h 25 min
Yield: 4-6 serving(s)
Ingredients: 1 (1 1/2 lb) flank steaks, trimmed of excess fat and silver skin; 1 tablespoon red wine vinegar; 1 tablespoon paprika; 2 tablespoons tomato paste; 2 garlic cloves, minced; 4 tablespoons olive oil; 1/4 lb prosciutto, thinly sliced; 1 bunch spinach, carefully washed and stemmed; 1 carrot, peeled and grated; 1/2 yellow onion, sliced; 1 red bell pepper, roasted (peeled and sliced); 1 cup fresh basil leaf; 1/2 cup dried breadcrumbs; 1/2 cup grated pecorino romano cheese; 2 teaspoons dried thyme; salt and pepper, to taste; 1/2 cup white wine; 1/2 cup marsala; 1 cup beef stock; 1 tablespoon Worcestershire sauce

Submitted by Dr. Jenny

"DH and I made this and thought it had great flavor, despite the fact we overcooked ours. So, be careful in Step 10....the original recipe says to cook about an hour until the instant-read thermometer registers 130F. After an hour, ours was way too well-done. DH suggests you check the meat with your thermometer at least every 15-20 minutes. Also, prep and cook time do not include time it takes to roast the red bell pepper. Finally, you will need kitchen string. From the Williams-Sonoma "Steak and Chop" book."

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photo by Dr. Jenny

Ready In:: 2hrs 25mins
Ingredients:: 20
Serves:: 4-6

ingredients

1 (1 1/2 lb) flank steaks, trimmed of excess fat and silver skin
1 tablespoon red wine vinegar
1 tablespoon paprika
2 tablespoons tomato paste
2 garlic cloves, minced
4 tablespoons olive oil
¹⁄₄ lb prosciutto, thinly sliced
1 bunch spinach, carefully washed and stemmed
1 carrot, peeled and grated
¹⁄₂ yellow onion, sliced
1 red bell pepper, roasted (peeled and sliced)
1 cup fresh basil leaf
¹⁄₂ cup dried breadcrumbs
¹⁄₂ cup grated pecorino romano cheese
2 teaspoons dried thyme
salt and pepper, to taste
¹⁄₂ cup white wine
¹⁄₂ cup marsala
1 cup beef stock
1 tablespoon Worcestershire sauce

directions

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.

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Reviews

I'm not sure I should give a star rating; I made so many changes (due to what I had on hand) that it was almost another recipe entirely. Still, it was delicious and the aroma was amazing!<br/>I used super thin cut steaks instead of butterflying a thick flank steak. I didn't have wine, fresh basil or spinach, or prosciutto. I started by layering frozen chopped spinach, shredded carrot, chopped asiago cheese, dried basil, diced red onion, red bell pepper, dried thyme and bacon in a casserole dish; I baked it until the veggies were soft, cheese melted, and bacon cooked. Then I spread the steaks with the paste (made as described) and topped with the vegetable and bacon mixture. Rolled them up and they were juicy and huge. Topped with salt, pepper, breadcrumbs and a little more thyme. I didn't brown the meat because they wouldn't hold together enough to tie... so I just placed them seam side down in the pan and roasted till they were done (about 45 minutes total). I checked halfway through and there was so much juice in the pan that it didn't need added liquid. Once they were done, I removed them from the pan and added beef stock and the rest of the paste and Worcestershire sauce. Simmered to reduce and it became a lovely brown sauce that was delicious over the stuffed steaks. We ate till we were stuffed! Thank you for the inspiration and for an extremely forgiving recipe! I'm sure they would be even better made as described.

JeannaLW
This was amazing! It was tender and full of flavor. Will definitely make again.

jacurlynengelmann
Delicious and one of the best stuffed Flank Steaks I have tasted! The aroma alone makes for a five. The meat so tender the stuffing just right for us. Makes for great presentation as well as taste. How good? I picked up another at the butcher shop today for a repeat!

Gerry
We enjoyed this dish very much. It smells wonderful in the oven, looks attractive on the plate, and tastes great. (Not to mention it is nutritious and economical.) I think this recipe would work very well for a large dinner (up to the capacity of your oven). The sauce and vegetable quantities can be easily increased, and the rolls could be assembled and browned sequentially. Also, I believe you could simplify the preparation greatly by using a bottled steak sauce. I would omit the bread crumbs - they seem to only add bulk, not texture or flavor.

realbirdlady

RECIPE SUBMITTED BY

Dr. Jenny

I work full-time as a School Psychologist in Michigan. Besides the kids, one of the best aspects of the job is summer vacation, when I can concentrate on doing more of the things that I like to do---like look up recipes and play games on Recipezaar!!! I married my wonderful and handsome husband, Sean, in August 2007. He is becoming a wonderful gardender and tends to both our veggie and herb gardens. We really enjoy cooking with our own fresh ingredients. We most often cook together, so my reviews typically reflect our joint opinions. He's the better cook, so I pick up a lot of my techniques from him. My other interests include reading (now that I have time), Irish dancing (I've taken a class for the last several years), "appreciating" wine (I use the term very loosely), and listening to and going to see Irish bands (I love the Pogues). I also enjoy travelling, especially around Western Europe, where I have been multiple times. One of my favorite places is Italy, and Sean and I had a great time on our honeymoon eating, drinking, and sightseeing in the Cinque Terre and in Tuscany. This July 2009, we expanded our horizons to Eastern Europe and visited the Czech Republic, Slovenia, and Croatia. Two of my favorite dishes on the trip were Croatian: fish brodet and Hvarska gregada. I am looking forward to trying my hand at making them at home as I see that someone on Zaar, who is Croatian, posted recipes for both! Besides my husband, the other lights of my life are my cats: Chloe, Pip, and my newest ragdoll cat, Giselle, all of whom I absolutely adore. <a href="http://s341.photobucket.com/albums/o388/courjen/?action=view¤t=PipChloe_web.jpg" target="_blank"><img src="http://i341.photobucket.com/albums/o388/courjen/PipChloe_web.jpg" border="0" alt="Pip and Chloe"></a> <a href="http://i341.photobucket.com/albums/o388/courjen/Giselle_zaar.jpg" target="_blank"><img src="http://i341.photobucket.com/albums/o388/courjen/Giselle_zaar.jpg" border="0" alt="Giselle"></a> I've participated in the following events: <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PAC08Main.jpg" border="0" alt= "Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/calendar%20clips/Copyofsoybean.jpg" border="0" alt="Photobucket"> <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/Zaar%20World%20Tour%204/ZWTAB-tg.gif" border="0" alt="Photobucket"> I most recently had the privelege of being on the ZWT5 Team, the Sultans of Spice, with a great group of people. We came in second place! <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/participantbannerzwt5.jpg" border="0" alt="Photobucket"> <img src=http://home.insightbb.com/~webdesign5/Logo1a.jpeg>

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