Elegant but easy stuffed flank steak will be the star at your holiday party!
A Real Treat
Because of it’s cost, flank steak is a rare treat with most of us. It does go on sale periodically, but even then it is a bit pricy for most budgets. I considered myself very lucky with this steak–it was on sale at a local store and when it’s coming up to the last day of sale, they stick a discount coupon on it. In this particular store, the meat they mark down looks every bit as good as the fresh cut. Therefore, I take advantage of this!
If there’s ever a time to splurge, it’s holiday time. So treat yourself and your guests and family alike, to this delicious and easy treat.
Preparing The Steak
The most difficult thing about this recipe is preparing the flank steak. “Difficult” here just implies some time needed to prep–not hard to do.
No matter what method you choose, you must remove the “silverskin” from the meat. That’s the shiny membrane that covers part of it–like what you find on the back of the bones on pork ribs. If it’s not removed, much like the pork ribs, the meat will curl around the silverskin because it shrinks.
Next you have a choice–either use a meat mallet to pound down the meat to approximately 1/2-inch or butterfly the steak. There’s videos for this all over Youtube if you want to see how that’s done. I chose not to butterfly the flank steak. Mainly because mine was pretty thin to begin with and yes, I was chicken too because I was scared I’d louse it up because the steak was thin. Therefore I chose to pound it down with the meat mallet. But if your meat is about 1-inch thick, then I’d advise butterflying.
I kept my stuffing very simple. Just a savory soft bread crumb stuffing which is the same one I use for my stuffed pork tenderloin. Essentially this flank steak is the same thing as that only the meat and some seasonings are different.
You can get pretty creative here with stuffings. Lots of people like spinach and cheese stuffing. All that entails is laying a layer of fresh baby spinach on the steak, putting some mozzarella on top then rolling the whole shebang up. This flank steak will become a different meal with each stuffing so you can get very creative with it. The possibilities are endless.
- 1 flank steak—approximately 1½-2 lbs
- 2 cups soft bread crumb stuffing
- 1 tbs olive oil for basting.
- string for tying
- Preheat oven to 350 degrees F. Line a baking sheet with non-stick parchment.
- Prepare flank steak by either pounding down with a meat mallet until it’s approximately ½ inch or butterflying as per video.
- Spread stuffing evenly over prepared steak and roll up, jelly-roll style, from the long end. Tie in about 3 places, evenly spaced, to hold roll together.
- Transfer steak to prepared baking sheet and bake for 30-50 minutes, depending on the amount of doneness you desire. The longer bake time will produce meat that is “medium”. I wouldn’t recommend well done for this recipe as the meat will likely begin to get tough. For more accurate results, it’s best to use a meat thermometer.