Stuffed Flank Steak

Okay, so admittedly it's more layed on and rolled up than stuffed, but there is stuffing 'in' the steak.

Either way - doesn't this look yummy!?!

I found this recipe on Delish a while back and saved it in my favorites, then just happened upon it while I was making my grocery list out.  I changed it up a bit to fit our tastes.  John loved it.  Funny too, because he was pacing the kitchen looking nervous talking about how flank steak is usually tough and basic the whole time I was cooking it.  This steak is not tough or basic - not at ALL!

So here's how ya do it! (Printable recipe below)

Mix bread crumbs, garlic, cheese, seasonings and 1 Tbsp olive oil in a bowl and stir them up and set them aside.

Lay out your steak on a cutting board and wrap loosley with cling wrap.  Then relieve a little bit of the day's stress by beating it until it's about a half inch thick.

Before the beating:

And after:

Now unwrap it and smash all that cheesy, breadcrumby goodness on top in a nice, even layer.  Mmmm.....

Roll it up longways and tie it with some kitchen twine.

Then plop it in a roasting pan and pour the grape tomatoes all around.

If you have a meat thermometer that can go in the oven, insert that into the thickest part of the steak roll (130 degrees = dinner time).  Roast it at 475 for about 26 minutes. 


This may be a good time to see how the kids are doing.  Or is that just me?
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Wow...I'm pretty sure I didn't give that sucker to my 9 month old

Thanks, Tank!

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Back to the kitchen.

When your thermometer reaches 130 degrees (or the timer goes off), your steak will be medium rare in the center of the fattest part of the roll and a little more 'done' at the ends.  If you don't like medium rare, you may want to leave it in a little longer.

However --- it is G-O-O-D at 130.  Honestly, almost like filet.  Crazy good.

So when you have achieved satisfactory doneness remove the pan from the oven.  Take the roll out of the pan (I use tongs with a spatula underneath) and set it on a cutting board to rest.  Add the beef broth in the roasting pan and warm on the stove scraping with the spatula.  This will incorporate the yummy brown bits on the bottom of the pan with the juices from the tomatoes.

Slice the steak and serve with the tomatoes and jus.

....Heeeeeerrrre's dinner

Get the printable recipe here