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Thursday, January 29, 2009

gorgonzola and walnut stuffed flank steak

gorgonola walnut stuffed flank steak

Flank steak is one of my favorite cuts of beef to feed a group (or one large bear). It's inexpensive, if you pick a good cut it's quite lean, and it dresses up so well. You can stuff it with many combinations (try spinach, feta & pine nuts), but this particular recipe is close to my heart. Several years ago, for valentine's day, A surprised me with this cooking-for-2 class. Despite being the youngest couple there by about 25 years (this is apparently quite popular with the empty-nester crowd), we had so much fun. On the menu was this flank steak, roasted potatoes with truffle oil, and a spinach souffle. A certainly got his money's worth with this gift; I've made this dish at least once a month every since I learned it. And I bet you will too.

Grocery list: 2-3 pound flank steak, gorgonzola cheese, walnuts, 3-4 shallots, olive oil.

flank steak pounded thin

Before you can start, the flank steak has to be pounded thin, to less than half an inch thickness. If you ask nicely, sometimes your butcher will do it for you. Or, just lay it down on parchment paper, cover with a few layers of plastic wrap, and pound with a meat mallet. Try and get it as even as possible, and work it into a rectangle like this as best you can.

sauteed shallots for flank steak

Mince the shallots and saute in olive oil until they are translucent, about 3-4 minutes. Season with salt and pepper, remove to a plate, and allow to cool. Wipe out the pan with a towel, and toast about 1/4 cup of walnuts for a few minutes. Chop.

shallot walnut gorgonzola filling

When the shallots and chopped walnuts are cool, spread them across the flank steak, along with a couple of ounces of gorgonzola cheese crumbles. Leave one edge of the flank steak empty, so when you roll it up (this will be the outside edge), stuff doesn't fall out.

tying flank steak

Now comes the fun part. Roll up the flank steak, and tie it with kitchen twine every inch or so along the steak. The cooking class taught us a cool trick for doing this with a single long piece of twine - like adding a slip knot every inch. I still ask A to help me with this every time, since he's so much better at it than me. If I have to do it, I just cut little individual pieces and tie them separately - elementary but effective.

tied flank steak

When it's all tied up, season the outside with salt and pepper. Preheat the oven to 375 degrees.

searing flank steak

Heat a swirl or 2 of olive oil in a large oven proof skillet. Sear the flank steak for 4-5 minutes - keep rotating it every minute or so, so all sides are browned. Transfer to the oven and roast for another 20 minutes.

flank steak ready to slice

When it's done, allow it to rest for 10 minutes on a cutting board. You can go ahead and cut off the twine while it's resting. Then, slice along the marks left by the twine.

flank steak gruyere souffle and chard

I served this with swiss chard with garlic and an easy gruyere souffle.

2 comments:

MH said...

KT, that looks ABSOLUTELY delicious!! Thank you for sharing.
I am going to try to make this over the weekend. I love your blog and all the pictures on it for guidance. I made the Squash Soup recently, it was heavenly.

MH, The Recessionista(TM) Blog

KT said...

Hi MH! I'm so glad you liked the soup :) I made a huge batch of it left bags of it frozen in the freezer for Anthony when I was out of town recently. He said it thawed and reheated perfectly - in case you make it again...

This steak is like my go-to for last minute entertaining, never fails to impress. Let me know how it turns out for you!

KT