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Argentine-Style Stuffed Flank Steak

March 11, 2011

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Stuffed flank steak makes a perfect lunch, and you can have it warm or cold.  It’s also a very forgiving recipe – feel free to add or subtract ingredients based on what you have on hand (we ended up leaving out the prosciutto and it still tasted awesome).

The recipe below is loosely based on the Argentine-Style Stuffed Flank Steak recipe from the Williams-Sonoma cookbook, Essentials of Roasting. It’s been primalized and simplified for this week’s batch cooking lunch meal. If you want to spruce it up further, check out the original recipe. Otherwise, the adaptation below was adequately fancy for our liking, without taking up too much prep time.

Ingredients

  • 1 (1.5 lbs) flank steak
  • ghee
  • 1 tbsp red wine vinegar
  • 1 tbsp paprika (optional)
  • 1/4 lb prosciutto, thinly sliced (optional)
  • 3 garlic cloves, minced
  • 1 bunch spinach, washed
  • 1 carrot, peeled and grated
  • 1/2 yellow onion, diced
  • 1 red bell pepper (optional)
  • 1 cup fresh basil leaves
  • 1/2 cup grated pecorino romano cheese
  • 3/4 cup grated asiago (or other) cheese
  • 2 teaspoons dried thyme
  • 1 tbsp capers
  • salt and pepper, to taste

Preparation

1. Preheat oven to 350°F.

2. Butterfly meat by slicing horizontally, stopping about 3/4” from the other side.

3. Wilt the spinach in some boiling water (2 min.). Drain, allow to cool, then squeeze water out of spinach.

4. Either roast the red pepper, or briefly boil in water until slightly softened (5 min) (optional).

4. Sautee in ghee: onions, thyme, paprika (optional), and red wine vinegar until onions are translucent.

5. Layer the prosciutto (optional), spinach, carrot, basil, bell pepper, asiago cheese, and onion spice mixture on the flank steak.

6. Sprinkle with pecorino romano, salt and pepper.

7.  Roll the meat from the long end into a tight cylinder and tie with kitchen string.

8. Place the meat seam side down in a baking dish and bake until an instant-read thermometer inserted into the center registers 127°F (for medium-rare), 30 minutes to one hour.

9. To serve, slice the steak into rounds.

Notes: If you’re avoiding nightshades, the recipe above already skips the tomato paste that was in the original, but you may also wish to omit the paprika and bell pepper. If you do skip the paprika, I’d recommend replacing it with some other spice because this part adds a lot of flavor.

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