OLIVE STUFFED FLANK STEAKS

OLIVE STUFFED FLANK STEAKS image

Yield 6-8

Number Of Ingredients 19

Ingredients

4Tbsp. Olive oil
1 cup finely chopped onion
1 tsp. minced garlic
1 cup chopped pitted Klamath olives
1/4 cup finely chopped fresh flat leaf parsley
1 Tbsp. finely chopped fresh thyme
1/2 cup pine nuts, toasted
1/4 cup dried currants
2 flank steaks (1 1/4 to 1 1/2 pounds each)
Coarse salt and freshly ground pepper
Cherry Tomato Condit:
1 1/2 pounds cherry tomatoes
1 cup olive oil
3 sprigs rosemary (about 3 inches each)
6 sprigs thyme
6 garlic cloves
Coarse salt and pepper
2 tsp. red wine vinegar
1 tsp finely chopped fresh thyme

Steps:

*Heat t 2 Tbsp. oil in a medium sauté pan over medium heat. Add onion; cook, stirring occasionally, until soft and caramelized, about 10 minutes. Add garlic; cook, stirring occasionally, until fragrant, a few minutes more. Transfer to a medium bowl. Stir in olives, herbs, pine nuts and currants. Set aside to cool. *Meanwhile, place 1 steak on a clean work surface; cover loosely with plastic wrap, and pound it with a meat pounder until it is about 1/3 inch thick. Score steak on one side in a crisscross pattern with a knife, making 3 or 4 shallow cuts (do not cut all the way through). Turn, and evenly spread half th eolive mixture over the other side. Roll up steak starting at a long end; tie securely with kitchen twine. Season with salt and pepper. Repeat with remaining steak and olive mixture. *Preheat oven to 400 degree. Heat remaining 2 Tbsp., until browned on both sides, 6 to 8 minutes total. Transfer to a plate. Discard any fat and burned bits in pan. Return steaks to pan; transfer to oven, and roast, uncovered, 7 to 8 minutes. Turn, and continue roasting until an instant read thermometer inserted into steaks registers between 120 degree and 130 degree, about 8 minutes. Remove pan from oven; let steaks rest 5-8 minutes. Remove twine. Transfer steaks to a cutting board. Cut into 1/2 to 3/4 inch thick slices. arrange slices on a platter; pour any accumulated pan juices over the top. Serve with tomato confit. CHERRY TOMATO CONFIT: *Preheat oven to 225 degree. Place tomatoes in a baking dis large enough to hold them in a single layer. Pour oil over tomatoes; add herb sprigs and garlic. Season generously with salt and pepper. Bake, uncovered, until tomatoes are swollen and skins are wrinkled about 3 hours. *Let tomato mixture cool completely, then transfer to a small bowl. For the best flavor, cover and refrigerate overnight. Just before serving, let tomatoes come to room temperature. Drain in a fine sieve over a bowl. See above for remaining directions.