argentine style stuffed flank steak

How To Make argentine style stuffed flank steak

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  Keep in mind this recipe takes quite a bit of time to complete, at least it did for me, because I wanted to make sure I did it correctly. I REWROTE the instructions BEFORE even tackling this recipe because of it's length & to make it where I could understand and get all of the steps done in order as given. This is the book I used for my IMPROVISED VERSION. You will be pleased when this dish is completed.
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  You will need to butterfly(open it up) the flank steak(horizontally along the width of the steak about 3/4 inch from the edge using a sharp knife.
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  Once you have butterflied steak, cover with saran wrap. Pound the steak with a meat mallet, until it is flat & about 1/2 inch thick.
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  Preheat the oven to 350 degrees F. Combine the 1 Tbs. each of red Wine vinegar & Paprika, 1 Tbs. Tomato Paste, 2 cloves Minced Garlic or more if desired & olive oil, and stir to form a paste.
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  Smear paste on open side of steak, but reserve one Tablespoon.
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  Layer steak in this order Prosciutto (I used Imported Ham)
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  Add the sliced onions over the top of the prosciutto or ham.
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  Add Stemmed & washed Spinach ( I used frozen broccoli that I cooked for 5 minutes in microwave)
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  Now add shredded carrots.
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  Add the roasted red bell peppers enough to cover the previous layer.
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  Then add the Fresh Basil Leaves, I used dried sweet basil 2 teaspoons, and just sprinkled it over the top.
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  In a small Bowl combine the 1/2 bread crumbs, I used Panko, and 1/2 cup shredded cheese, 1 teaspoon thyme, salt and pepper, I used steak seasoning that has both in it. mix together and sprinkle over the top.
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  From the long end Roll the meat into a tight cylinder (Roll) and tie with kitchen string. To keep all the stuffing inside, I needed my husband to help in this step. So as not to waste any of the stuffing mixture, that fell out during tying, I placed it in the center of the roasting pan to use as a bed for the roast.
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  With the seam side down, rub with 1 tablespoon of olive oil, then sprinkle with salt and pepper, and the remaining teaspoon of thyme. Using a large heavy pan or skillet over medium high heat, add the remaining 2 tablespoons of olive oil, add the meat and brown on all sides, about 5 minutes. PLEASE NOTE BECAUSE OF THE SIZE OF THE ROLLED MEAT, I OMITTED BROWNING ALL SIDES IN THIS STEP & I BRUSHED THE TOP WITH THE OLIVE OIL, AND SPRINKLED LIGHTLY WITH PAPRIKA TO BROWN WHEN PLACED IN THE OVEN. This is the original recipe page.
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  Spray a long roasting pan with non stick cooking spray. All of the veggies that fell out while I was trying to tie the roast, I placed in the center of the pan. Then added the roast, with the seam side down. Place in preheated 350 degree F. oven and roast for about 45 minutes. Then take the internal temperature. REMEMBER YOU WANT IT TO REACH AT LEAST 130 DEGREES F (54 DEGREES C) Put back into oven if more time is needed. until an instant read thermometer registers 130 degrees F.
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  Now lift the meat and add the 1/2 cup of wine into the pan underneath the meat to prevent it from sticking. Roast until desired temperature is reached (THE BOOK SUGGESTED ABOUT AN HOUR) BUT you may not need all of the additional time as I later learned, so check after the first 15 to 20 minutes or so.
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  Now transfer meat to a cutting board or platter, and cover loosely with aluminum foil. Temperature will continue to rise 5 to 10 degrees) so allow for the rise in temperature when you remove it from the oven. THE HARDEST PART WAS DIVIDING THIS RECIPE INTO INDIVIDUAL STEPS, & ADDING THE PICTURES TO MAKE IT EASIER FOR YOU.
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  Now add 1/2 cup Marsala (I used Moscato) to the roasting pan. I added everything to a medium sauce pan. Then place over high heat. Scrape the brown bits from bottom of pan. Add the 1 cup of Beef Stock, I used Beef Gravy, dilute with wine if needed. add 1 Tablespoon Worcestershire sauce and remaining tomato paste and cook until it reduces by about half about 5 minutes. Strain through a fine mesh sieve.
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  To serve, remove all the string from meat, and slice into thick rounds. THE WINE REALLY ADDS A LOT OF FLAVOR TO THE GRAVY, AND IT TASTES SO GOOD.
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  Transfer meat to individual plates and ladle sauce over each serving. Garnish with chopped green onions if desired. Serve with your favorite side item. The book suggested Fried Polenta, but serve what you like, potatoes, pasta or rice. This recipe was well worth all the time needed to make it a successful recipe.
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