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.
Our Full Blood or American Wagyu Stuffed Flank Steak is a show-stopping dish that's perfect for entertaining or special occasions. This juicy flank steak is butterflied and stuffed with a delicious blend of mascarpone cheese, pesto, prosciutto, sun-dried tomatoes, roasted red peppers, and fontina cheese. Marinated in a tasty blend of garlic, olive oil, and herbs, this dish is a surefire crowd-pleaser. Serve it sliced into rounds or individual portions for an unforgettable meal that's sure to impress.
Yield: 4 to 6 Servings
Time:
Prep: 45 Minutes plus 24 hours of marinating
Cook: 1 Hour
Ingredients
1 (2-3 pound) Cross Creek Ranch Premium Meats Full Blood Wagyu or American Wagyu Flank Steak
For the Marinade
4 tablespoons extra-virgin 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 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
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
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Place the flank steak in the refrigerator to thaw. Once thawed, bring to room temperature. Remove any silver skin or fat if needed.
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Butterfly the flank steak by cutting it horizontally, leaving a ½ inch hinge, and doubling the size of the steak.
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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.
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In a bowl, whisk together all marinade ingredients thoroughly.
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Place the steak in a covered bowl, add marinade, making sure the steak is completely submerged in the marinade, cover, and place in the refrigerator for a minimum of 2 hours, up to 24 hours.
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Preheat the oven to 350°F.
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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.
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Spread mascarpone cheese on the steak, spreading evenly over the surface, leaving about ½ inch border of meat.
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Sprinkle dry oregano and red pepper flakes over the cheese.
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Next, spread pesto over the cheese and dried herbs.
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Place the sliced prosciutto over the pesto, add sun-dried tomato strips and drizzle with olive oil.
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Next, place fresh basil leaves on the filling layers and drizzle with the balsamic vinegar.
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Season with salt and pepper and layer the strips of roasted red peppers and sprinkle with the graded fontina cheese.
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Finally, place a fine layer of garlic and drizzle with olive oil.
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Roll the flank steak (jelly roll style) and tie it with cooking twine to create a rolled roast. Salt and pepper
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Heat three tablespoons of olive oil in an oven-safe skillet over medium heat and add the roast, searing to brown on all sides.
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Place the skillet in the preheated oven and cook to an internal temperature of 130 degrees F, for approximately 30 to 40 minutes.
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Remove from the oven and let the meat rest for 15 minutes before slicing into rounds or individual serving portions.
Note: The flank steak can also be cooked on the grill instead of in the oven. Cook over medium-high heat until the internal temperature reaches 130 degrees F, then let it rest for 15 minutes before slicing.
Enjoy your Full Blood or American Wagyu Stuffed Flank Steak!
