Stuffed Flatiron Steak
"Pat Sheerin: Grilling Perfect Steak..."
INGREDIENTS
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Five 1/3-inch-thick slices of white Pullman bread
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1 tablespoon plus 1 teaspoon extra-virgin olive oil, plus more for brushing
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10 pitted prunes
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1 1/4 cups dry red wine
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One 5-ounce piece of pancetta, cut into 1/4-inch dice
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4 large garlic cloves, very finely chopped
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4 ounces vacuum-packed cooked chestnuts, coarsely crumbled
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1 tablespoon chopped rosemary, plus 2 large sprigs
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1 tablespoon freshly grated pecorino cheese
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1/4 teaspoon cayenne pepper
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Salt and freshly ground pepper
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2 large eggs, lightly beaten
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Two 1 1/4-pound flatiron steaks, each pounded to a 1/3-inch thickness
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2 1/2 cups beef broth
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2 large shallots, coarsely chopped
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2 tablespoons all-purpose flour
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