Tonight's Dinner: Stuffed Flank Steak

I adapted this from Everyday with Rachael Ray's October 09 issue. In the original recipe they stuffed the meat with several meats and cheeses. I didn't have all the ingredients so I used turkey pepperoni and provolone cheese and I sprinkled some ricotta salata afterwards as a garnish. This was sooo delicious.

Stuffed Flank Steak

1 cup grated parmesan*
1/2 cup whole wheat panko crumbs**
1 egg, lightly beaten
3 cloves garlic, 1 smashed and 2 chopped
2 tbsp flat leaf parsley, chopped
2 tbsp extra virgin olive oil, and more
1-2.25 lb flank steak, pounded to 1/2" thickness
steak rub***
14 slices turkey pepperoni****
4 slices provolone cheese
1/2 lb bacon, chopped
1 small onion, chopped
1 cup white wine
1-28 oz can chopped tomatoes
1 tbsp red pepper flakes

In a medium bowl, combine half the parmesan, the panko crumbs, egg, chopped garlic, parsley and 2 tbso oil. Set aside.

On work surface, rub the flank steak with the oil and steak rub. Layer the pepperoni and provolone slices, sprinkle

with a bit of salt and pepper, leaving a 1/2" border. Spread the reserved parmesan-crumb mixture over the top. Roll the meat up, tucking in all you can. Take some kitchen twine and wrap up the meat (this can take up to 5 pieces of twine).

Preheat a large skillet over MED-HIGH heat. Cook the bacon until crisp. Remove bacon to a bowl. Add onions, and the smashed garlic. Cook until softened. Transfer the bacon-onion mixture to a bowl. Add the meat and cook,

browning all over, for 10 minutes. Add white wine and boil it until it is reduced by half. Add the tomatoes, red pepper flakes and reserved onion mixture and bring to a simmer. Cook for 1 hour. Re-season to taste with salt and pepper. Transfer meat to a platter and cover.

Place sauce in a bowl and, with an immersion blender, or poured into a blender, puree. Place the sauce back in the

skillet and heat.

To serve, remove the strings of twine from the meat and slice the meat into 6-8 slices. Serve 2 slices per person and drizzle with some of the sauce. Serve with mashed potatoes and a veg.

Risa's notes:

* original recipe calls for pecorino romano
** original called for regular commercial bread crumbs
*** original called for salt and pepper. I rubbed the meat with a Steak Rub.
**** original called for 8 slices ham, 10 slices salami, 8 slices mortadella and 8 slices provolone. I only had turkey pepperoni and some provolone so I used both.

Serves 4
adapted from Oct 09 Everyday with Rachael Ray
Posted by RisaG 10/23/09