just enter this in the 'food52' flank steak recipe contest...sharing now...
stuffed flank steak...
- 2lb flank steak
- 4 cups cornbread, fresh or boxed
- 1 large onion, diced
- 1 bunch celery, diced
- 1/2 cup butter
- 4 cups broth, chicken or vegetable
- vegetables of choice
- 2 lb flank steak salt pepper your favorite stuffing... mrs bennett always did a traditional bread stuffing... i like cornbread stuffing and use my grandmother's recipe... no secret there...it's on the stuffing box, but for the purists... 4 cups cornbread, fresh or boxed one large onion, diced one full bunch of celery, diced 1/2 cup butter you can use oil, i like butter saute onions and celery in butter until tender add cornbread 4 cups or more, depending on your choice of cornbread, of broth, chicken or veggie... toss bread, onions and celery together, add broth, toss gently... seasoning, boxed cornbread comes seasoned...fresh is a matter of taste, this is beef not poultry, but you can use poultry seasoning as a fall back...or be brave and use you favorites to produce a different flavor profile... for that matter you can do a wild-rice stuffing or oyster, or one of my favorites is a dried fruit bread-stuffing with nuts, so...peaches, figs, apricots, nectarines, apples, pecans, walnuts, pistachios, hazelnuts...reflect the season or your mood... lay out flank steak, sprinkle with salt and pepper depending on the size of portions you prefer and the steak itself, spoon dressing on steak and roll, secure with skewers...place in oiled roasting pan, i like a covered roaster, or place foil tent on top... surround steak with choice of vegetables, potatoes, parsnips, beets, carrots, mushrooms, again depending on desired results for flavor... place in 350 degree oven, for approximately 45 mins to one hour, tightly covered will cook faster...pierce with fork to see if tender... if you prefer firmer vegetables, add veg after 20 minutes... when steak is near done, remove lid or foil to crisp the outside... remove steak from pan, let rest... remove vegetables... de-glaze pan, with broth or wine, i like a good marsala, nice nutty taste...you can either serve au jus, or add a thickener for a stouter gravy,,, after resting, slice, plate with yummy roasted vegetables and gravy...ta-da...