Best Mediterranean Stuffed And Rolled Flank Steak Recipes

Mediterranean Inspired Stuffed and Rolled Flank Steak image

Provided by threeovens

Categories Roast Beef

Time 35m

Yield 4 serving(s)

Number Of Ingredients 19

1/2 cup sun-dried tomato, coarse chopped
5 kalamata olives, pitted and coarse chopped
1 teaspoon fresh rosemary or 1/2 teaspoon dried rosemary, minced
1/4-1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 teaspoon Dijon mustard
5 garlic cloves, confit or 1 tablespoon garlic, crushed
1 tablespoon extra-virgin olive oil
1/2 tablespoon red wine vinegar
1/2 teaspoon cracked black pepper
1 -1 1/2 lb flank steak
salt & freshly ground black pepper
olive oil
1/2 cup water
1 teaspoon Dijon mustard
1 garlic cloves, confit crushed or 1 teaspoon garlic, crushed
1 teaspoon dried rosemary
1 teaspoon olive oil
2 teaspoons canola oil or 2 teaspoons vegetable oil

Steps:

Combine all the stuffing ingredients in a food processor and process until they form a smooth paste, about 45 to 60 seconds.
Prepare the flank steak by placing between plastic and pounding to a thickness of 1/3 inch; score on one side in a criss-cross pattern.
Turn steak over and season well with salt and pepper.
Smooth all but 1 tablespoon of the stuffing over the entire steak; reserved stuffing will be used later in a sauce.
Roll steak up and tie with kitchen twine in about 3 places.
Place the steak, uncovered, in the refrigerator for at least two hours up to overnight (you want the outside to dry a bit and the inside to marinate).
Preheat oven to 375 degrees F and bring the steak to room temperature.
Heat a large skillet over medium high heat; season steak on all sides generously with salt and pepper and sear well, in a little oil, on all sides.
Meanwhile combine reserved stuffing, water, mustard, garlic, rosemary, and oils in a roasting pan or baking dish; place a rack for the meat on top.
Place meat on rack, brush with pan juices, and roast to an internal temperature of 120 degrees F, about 15 minutes.
Let rest about 15 minutes, then slice into 1/4 inch slices; drizzle with pan sauce and more extra virgin olive oil if desired.

Mediterranean Stuffed and Rolled Flank Steak image

Provided by Lucy Selvaggio-Diaz

Categories Roasts

Time 2h25m

Number Of Ingredients 21

FOR THE STUFFING
1/2 c sun dried tomatoes, coarsely chopped
5 kalamata olives, pitted and chopped
1 tsp minced fresh rosemary or 1/2 teaspoon dried rosemary
1/4-1/2 tsp dried thyme
1/2 tsp dried oregano
1 tsp dijon mustard
1 Tbsp minced garlic
1/2 Tbsp red wine vinegar
1/2 tsp cracked black pepper
FOR THE FLANK STEAK
1-1 1/2 lb flank steak
salt
fresh ground black pepper
olive oil
1/2 c water
1 tsp dijon mustard
1 tsp minced garlic
1 tsp dried rosemary
1 tsp olive oil
1-2 tsp vegetable oil

Steps:

1. Combine all the stuffing ingredients in a food processor and process until they form a smooth paste, about 45 to 60 seconds.
2. Prepare the flank steak by placing it between plastic wrap and pounding to a thickness of 1/3 inch; score on one side in a criss-cross pattern. Turn the steak over and season well with salt and pepper. Smooth all but 1 tablespoon of the stuffing over the entire steak; reserved stuffing will be used later in a sauce. Roll steak up and tie with kitchen twine in about 3 places. Place the steak, uncovered, in the refrigerator for at least two hours up to overnight (you want the outside to dry a bit and the inside to marinate).
3. Preheat oven to 375 degrees F and bring the steak to room temperature. Heat a large skillet over medium high heat; season steak on all sides generously with salt and pepper and sear well, in a little oil, on all sides.
4. Meanwhile combine reserved stuffing mixture, water, mustard, garlic, rosemary, and oils in a roasting pan or baking dish; place a rack for the meat on top. Place the meat on the rack, brush with pan juices, and roast to an internal temperature of 120 degrees F, about 15 minutes.
5. Let rest about 15 minutes, then slice into 1/4 inch slices; drizzle with pan sauce and more extra virgin olive oil if desired.