Stuffed Flank Steak
This was delicious. DELICIOUS.
Italians call it Braciole, Venezuelans call it Matambre. It's really just a stuffed flank steak.
Flank steak is the cut of beef from the abdominal muscle, therefore can be tough.
But cooked correctly, it is one of the most rewarding cuts of meat. Delicious.
Great for grilling and braising. Because it's muscle meat, it needs to be tenderized, either with acid (vinegar or wine), or pounded to break up the muscle.
In this recipe, you want to butterfly the meat by opening it up like a book with a very sharp knife, and tenderize it with a meat mallot. I line my butcher block with plastic wrap so it's easier and cleaner to work with.
This is much easier than it sounds. (You can also ask your butcher to butterfly it for you, then it's really easy!).
A lot of stuffed flank steak recipes call for baking the meat in the oven, but I like braising it in beef stock to keep it moist.
You will need about a 3 lb. flank steak.
Make the stuffing:
1 hard boiled egg
a big handful of Manzanilla green olives
2 cloves garlic
3/4 cup fresh breadcrumbs (I use a brioche roll for my crumbs)
4 anchovies (or 2 salt packed anchovies, cleaned and deboned)
large handful of fresh parsley leaves
kosher salt & pepper
1 1/2 cups of good beef stock
You can pulse all the ingredients in a food processor (only a few pulses) or hand chop in a mortar and pestle. You want a rough chop. Mix with a tablespoon or two of olive oil to bind the stuffing.
Lay out the butterflied meat on a plastic wrap lined cutting board and sprinkle w/ kosher salt & pepper. Using a meat mallet, bang loudly a few times, making the house shake, trying to break up more of the muscle (you won't get a lot of play, the meat is not like chicken, but you've tried). Lay the stuffing on half the meat and tightly roll up the steak.
Tie up the bundle with kitchen string with one long piece horizontally, then 6 pieces going the other way, securing it tightly at each knot.
You can stuff the flank steak in the a.m. and keep it wrapped in the fridge until ready to cook.
In a large heavy pot, heat olive oil and sear the flank steak on all sides about 10 minutes total, turning it, so all sides brown.
Add 1 1/2 cups of good rich beef broth, bring to a boil, then turn heat down to a simmer. Cover the pot and simmer about 30-40 minutes, or until meat thermometer registers 130F for medium rare. Cooking times will depend on the thickness of the meat.
Remove from pot and let meat rest 10 mintues before slicing, so juices can redistribute.
Cut into thick slices and spoon pan gravy over. This was tender and the stuffing was delicious.
Sensational butchering!! Multi-talented Dil... only trouble, I don't have any butcher's string but you've certainly done a very professional job. Looks GREAT!!
It's a pretty dish...hmmmm, I'm trying to decide what's for Christmas Eve dinner. This has some strong possibilities.