Today I went to the grocery store and shared my story with the Hannaford butcher. I refused to tell him that I used a chuck steak instead of a flank steak for fear total humiliation. He showed me the flank steaks and I asked him if he could butterfly the one I selected so that I wouldn't have to relive my Liberty Steak Massacre scenario once again. I returned home with my missing ingredient and the confidence to tackle this recipe once and for all! It better be AWESOME for all the labor I have put into it.
FYI: The chuck steak became stew beef which I marinated overnight and stir-fried with onions and broccoli...so it wasn't a complete loss.
* We were given a 1/4 of beef by a neighbor this winter because we allow him graze a few bulls on our property during the summer.
Cheese-Stuffed Flank Steak
Serves 6
2 T. grated Parmesan cheese
1 T. chopped fresh parsley
1 T. extra virgin olive oil
2 cloves garlic, chopped
1/2 t. salt
1/2 t. dried Italian seasoning
1/4 t. black pepper
1/4 t. red pepper flakes
1 beef flak steak (1 and 1/2 lbs.)
1/2 lb. sliced provolone cheese (10-12 slices)
1 (7 oz.) jar roasted red peppers, drained
6 red onions, quartered
1. In a small bowl, mix Parmesan cheese, parsley, oil, garlic, salt, Italian seasoning, black pepper and red pepper flakes to form paste.
2. Lay steak on work surface. Holding a sharp knife parallel to work surface and starting at long side, slice flank steak in half to opposite long side, without cutting all the way through; open up steak like a book. (Or have your friendly, local butcher do this for you at the grocery store.)
3. Rub steak on both sides with seasoning paste. Arrange slices of provolone over surface of steak, leaving 1 inch border around edges. Top with roasted red peppers. Starting at short end, roll up steak to enclose filing. Tie steak roll at 1 inch intervals with kitchen twine. Wrap in plastic wrap. Refrigerate for 2 hours or overnight.
4. Heat oven to 425 degrees. Remove plastic wrap from steak. Let meat stand at room temperature while oven is heating, but no more than 30 minutes. Place steak on broiler pan rack in broiler pan. Arrange onion quarters around steak on rack.
5. Roast steak and onions at 425 degrees for 25 minutes. Turn on oven broiler. Broil steak and onions 4 inches from heat about 15 minutes or until instant read thermometer inserted in center of steak registers 150 degrees. Let stand for 15 minutes. Remove twine and slice crosswise.
1 T. chopped fresh parsley
1 T. extra virgin olive oil
2 cloves garlic, chopped
1/2 t. salt
1/2 t. dried Italian seasoning
1/4 t. black pepper
1/4 t. red pepper flakes
1 beef flak steak (1 and 1/2 lbs.)
1/2 lb. sliced provolone cheese (10-12 slices)
1 (7 oz.) jar roasted red peppers, drained
6 red onions, quartered
1. In a small bowl, mix Parmesan cheese, parsley, oil, garlic, salt, Italian seasoning, black pepper and red pepper flakes to form paste.
2. Lay steak on work surface. Holding a sharp knife parallel to work surface and starting at long side, slice flank steak in half to opposite long side, without cutting all the way through; open up steak like a book. (Or have your friendly, local butcher do this for you at the grocery store.)
3. Rub steak on both sides with seasoning paste. Arrange slices of provolone over surface of steak, leaving 1 inch border around edges. Top with roasted red peppers. Starting at short end, roll up steak to enclose filing. Tie steak roll at 1 inch intervals with kitchen twine. Wrap in plastic wrap. Refrigerate for 2 hours or overnight.
4. Heat oven to 425 degrees. Remove plastic wrap from steak. Let meat stand at room temperature while oven is heating, but no more than 30 minutes. Place steak on broiler pan rack in broiler pan. Arrange onion quarters around steak on rack.
5. Roast steak and onions at 425 degrees for 25 minutes. Turn on oven broiler. Broil steak and onions 4 inches from heat about 15 minutes or until instant read thermometer inserted in center of steak registers 150 degrees. Let stand for 15 minutes. Remove twine and slice crosswise.
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