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“Serve on warmed dinner plates, spooning a little sauce over each slice of meat”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 0.5 (10 ounce) package broccoli, chopped frozen, cooked drained and squeezed dry
  • 2 12 ounces garlic-herb cheese
  • 1 lb flank steak, trimmed of fat
  • 18 teaspoon salt & pepper
  • 12 cup canned beef broth
  • 1 tablespoon oil
  • 13 cup wine, dry red
  • 1 14 teaspoons flour and 1 teaspoon butter, mashed to paste

Directions

  1. Mix the broccoli and cheese with a fork. Sprinkle meat with salt & pepper. Spread broccoli mixture on one side of meat, leaving about a 1" boarder.
  2. Starting from one long side, roll up meat like a jelly roll. Tuck the ends under, securing them with wooden picks, if necessary.
  3. Securely tie meat once or twice lengthwise and then crosswise at 1" intervals.
  4. In a deep, heavy, stainless steel 10" skillet, heat oil over high heat. When very hot, add meat and brown on all sides about 5 minutes. Pour off fat from the pan.
  5. Add broth and wine, bringing to a boil, reduce heat to low, cover and cook about 18 minutes for medium rare (140 internal temp).
  6. Transfer meat to a warmed platter and cover loosely with foil. Whisk butter-flour paste into pan juices, raise heat to moderate and cook 2 minutes, whisking constantly, until thick and bubbly.
  7. Discard strings and picks from the meat.

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