Monday, March 4, 2013

Stuffed Flank Steak

This is the final portion of my Sunday cooking extravaganza while Zack was at work. This also comes from my Jacques Pepin "New Complete Techniques" book.

Get ready, because this is going to be a long one!

Here's what you need:
1 5 lb flank steak
1 lb ground beef
8 sprigs or so of Thyme
2 bay leaves
3 cloves of garlic
3 carrots, divided
5 celery stalks, divided
1 large red onion, divided
6 slices of whole wheat bread
1 large tomato, roughly chopped
4 cups beef stock
2 cups red wine
2 Tbsp unsalted butter
2 Tbsp olive oil
Kosher salt & black pepper
1-2 Tbsp cornstarch
Butcher's twine

Here's what you do:
Start by dicing 1 carrot, 2 celery stalks, 2 cloves of garlic and half of the onion.

Next, let's make some croutons. Cut the crust off the 6 slices of bread.

Carefully cut the bread into strips, then into cubes.

Heat a tablespoon of butter and olive oil in a 12" skillet.

Cook until they are brown and crispy on the outside, but still soft on the inside.

Add the croutons, ground beef, strip 4 of the thyme sprigs, and add about a half a tablespoon of Kosher salt and black pepper. I didn't really keep track of the seasoning, just until it looked like enough.

Mix together until it looks evenly combined.

Now on to the flank steak. 

With a really sharp knife, slice the steak slowly to create a pocket in the center.

Stuff the ground beef mixture into the center of the flank steak.

Fold the flaps over the stuffing and begin tying the roast. This process is pretty simple. Here's an awesome video to help you out. Basically, you tie the twine at one end of the roast, then loop it under the roast, hook the twine under it, and pull it tight.

I wrapped mine in foil and put in the fridge for a couple hours because I wasn't quite ready to start cooking it. Just make sure that you take it out and let it warm up a bit before searing. Season the outside of the roast with more salt and pepper.

Preheat your oven to 325 degrees.

In a large heavy pot, heat the other tablespoon of butter and olive oil over medium-high to high heat. Sear all sides of the meat until you get a nice brown color.

Reduce the heat to medium. Add the remaining onion, carrot, celery, garlic, and thyme, as well as the tomato and bay leaves.

Let that cook down until everything starts to soften and the onions become translucent. Now add the beef stock.

And finally, add the red wine.

Cover and braise in the oven for 1 1/2 hours, or longer if the internal temperature of your roast hasn't reached 155 degrees.

Remove the roast from the oven and set on a cutting board and cover with foil.

Now for the sauce... Put the pot back on the stove over medium heat and bring up to a boil. Add the cornstarch and whisk to combine.

Whisk for about 5 minutes while your roast rests.

Remove the twine from the roast, slice and carefully transfer to the plate. You don't want to lose your stuffing!

Now, top with the sauce.

Whew. Enjoy!

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