Herb-Stuffed Flank Steak

Name: Herb-Stuffed Flank Steak
Ingredients: 1 (2-pound) flank steak , trimmed of excess fat; 1 medium-size yellow onion , peeled and minced; ½ cup finely chopped celery; ¼ cup butter or margarine; 2 cups soft white bread crumbs; 1½ teaspoons salt; ¼ teaspoon pepper; 1 tablespoon minced parsley; ¼ teaspoon thyme; ¼ teaspoon marjoram; ¼ teaspoon sage; 2 tablespoons beef drippings or cooking oil; 2 cups beef broth or dry red wine; 3 tablespoons flour mixed with 3 tablespoons cold water

Chef

Jean Anderson

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Cookbook

The New Doubleday Cookbook

Published by Doubleday

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This image courtesy of Joseph DeLeo

The herb-bread stuffing makes two pounds of steak do the job of three.

6 servings

Cooking Methodbaking, braising

CostModerate

Total Timeunder 2 hours

OccasionCasual Dinner Party, Family Get-together

Recipe Coursemain course

Mealdinner

Moodblue

Taste and Textureherby, meaty, rich

Ingredients

1 (2-pound) flank steak, trimmed of excess fat
1 medium-size yellow onion, peeled and minced
½ cup finely chopped celery
¼ cup butter or margarine
2 cups soft white bread crumbs
1½ teaspoons salt
¼ teaspoon pepper
1 tablespoon minced parsley
¼ teaspoon thyme
¼ teaspoon marjoram
¼ teaspoon sage
2 tablespoons beef drippings or cooking oil
2 cups beef broth or dry red wine
3 tablespoons flour mixed with 3 tablespoons cold water

Instructions

Preheat oven to 325°F. Score one side of steak in a crisscross pattern, making cuts 1/8” deep and 1” apart.
Sauté onion and celery in butter over moderately low heat 8 minutes until pale golden; off heat, mix in crumbs, 1 teaspoon salt, 1/8 teaspoon pepper, and the herbs. Sprinkle unscored side of steak with remaining salt and pepper and spread stuffing to within 1” of edges, patting down firmly. Roll jelly-roll style, starting from a short side, and tie well with string (around the roll and end over end).
Brown roll in drippings in a Dutch oven over moderate heat 7-10 minutes, add broth, cover, and bake 1½ hours until tender. Transfer meat to a platter and remove strings.
Mix flour-water paste into pan liquid and heat, stirring, until thickened. Cut steak crosswise into thick slices and serve with gravy.
VARIATION
Argentine Stuffed Flank Steak: Score steak as directed above, then prepare the following stuffing: remove casings from ½ pound chorizo or other garlic-flavored sausage and Sauté the meat, breaking it up, 5 minutes over moderately high heat. Add ½ cup minced celery and 4 minced scallions and Sauté 5 minutes longer. Off heat mix in ½ cup soft white bread crumbs, ¼ cup minced parsley, ½ teaspoon salt, and 1 lightly beaten egg. Spread on steak as directed above, then roll, brown, and bake as directed. Serve with a peppery chili sauce.