Stuffed Flank Steak
Our Full Blood and or American Wagyu Beef stands on its own. Typically, we advocate a little salt, a little pepper, and a grill or a nice cast iron skillet to get the job done. Occasionally, we have been known to trade in the t-shirt for a pearl button-up and show off a little. A simply prepared stuffed Flank Steak is a perfect pizazz to a weekend get-together with friends or family.
Yield: 4 to 6 Servings
Time:
Prep: 45 Minutes plus 24 hours of marinating
Cook: 1 Hour
Ingredients
1 2 to 3-pound Cross Creek Ranch Premium Meats Full Blood Wagyu or American Wagyu Flank Steak
For the Marinade
3 Cloves garlic, mashed or minced
4 Tablespoons good olive oil
¼ Cup chopped parsley
1 Shallot minced
2 Tablespoons red wine vinegar
1 Teaspoon kosher salt
½ Teaspoon coarse ground black pepper
2 Tablespoons Dijon Mustard
2 Tablespoons honey
For the Filling
1 Package (8oz) mascarpone cheese, softened
1 Teaspoon dry oregano
½ Teaspoon red pepper flakes
1 Cup pesto, homemade or prepared
Thinly sliced Prosciutto
½ Cup sun-dried tomatoes (in oil) cut into strips in oil
½ Cup loose fresh basil leaves
3 Tablespoons Balsamic Vinegar
1 Jar (8oz) of roasted red peppers drained and sliced into strips
½ Cup shredded fontina cheese
4 Cloves garlic, minced
Extra-Virgin Olive Oil
Instructions
- Place flank steak in the refrigerator to thaw, once thawed, bring to room temperature. Remove any silver skin or fat if you feel it needs trimming.
- Butterfly the flank steak by cutting it horizontally, leaving a ½ inch hinge, doubling the size of the steak
- Place the butterflied flank steak between two layers of plastic wrap. Using a mallet or meat tenderizer, flatten the steak to roughly ½ inch thick.
- Place all marinade ingredients into a bowl and whisk together thoroughly.
- Place steak in a covered bowl, add marinade making sure steak is completely submerged in the marinade, cover, and place in refrigerator for a minimum of 2 hours, up to 24 hours.
- Remove flank steak from marinade, pat dry with a paper towel, and lay flat on a large enough workspace to layer filling and roll the steak
- Spread mascarpone cheese on the steak spreading evenly over the surface leaving about ½ inch border of meat.
- Sprinkle dry oregano and red pepper flakes over the cheese.
- Next layer spread pesto over the cheese and dried herbs,
- Place the sliced prosciutto over the pesto, add sun-dried tomato strips and drizzle with olive oil.
- Next place fresh basil leaves on the filling layers and drizzle the balsamic vinegar.
- Season with salt and pepper and layer the strips of roasted red peppers and sprinkle with the graded fontina cheese.
- Finally place a fine layer of garlic and drizzle with olive oil
- Roll the Flank steak (jelly roll style) and tie it with cooking twine to create a rolled roast. Salt and pepper all sides of the roast
- Heat three tablespoons of olive oil in an oven-safe skillet over medium heat and add the roast searing to brown on all sides.
- Place the skillet in a 350-degree preheated oven and cook to an internal temperature of 130 degrees, for approximately 30 to 40 minutes.
- Remove from the oven and let the meat rest for 15 minutes before slicing into rounds or individual serving portions.
Cross Creek Ranch Meats Used in Recipe
