“Ultimate Stuffed, rolled and seared Flank Steak”

Updated: Aug 7, 2020

First ya need a 1 1/2lb Flank Steak butterflied (cut down the middle length wise…kind of like an envelope opening) Lay them out and pound’m out so they are even in thickness…not too thin

then get two shallots and dice them up with with 4 to 6 cloves of garlic chopped and smashed fine and a nice bunch of fresh basil diced up. Saute it up until shallots aren’t as bright white in about a tbsp of olive oil and two tbsp butter.

coat the meat (both pieces) with the mixture evenly (I also sprinkle a little Montreal steak seasoning on it for added flavor…has all the salt, pepper and spices ya need)

top with an even layer of fresh spinach

and top that with a layer of provolone cheese (or what ever ya want

tightly roll it up and make sure you keep pulling it back so you dont roll the fillings out the front

Should look like this

with butchers twine (any store sells it and if ya cant find it ask the butcher for some) toe a tight ring around it every 2″ to 2 1/4″ inches

Cut the meat between the strings so it looks like this

While your oven is preheating (to 400 deg) take a bottle or 3/4 to 1 cup of good Balsamic vinegar and simmer it over med-high heat until reduced by half and nice and syrupy (maybe 10 minutes or so…dont remember) which you will drizzle over this later

In a NICE size oven proof pan sear the meat on both sides in a little olive oil

when both sides are nice and brown (just a minute or two per side) place in a 400 degree preheated smoker-grill or oven (i prefer smoker)  for only 10 to 12 minutes

after 10 to 12 minutes remove and let rest for about 10 more minutes

set the meat on a serving platter and drizzle them with the balsamic reduction

Not too shabby

I prefer them set on a bed of sauted mushrooms & onions and Parmesan smashed little red potatoes and baked acorn squash….EAT

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