Stuffed Flank Steak

Source: Williams-Sonoma

1/2 cup fresh white bread crumbs
1/3 cup grated Romano or Parmigiano-Reggiano
cheese
1/3 cup chopped salami, preferably Genoa
3 Tbs. coarsely chopped toasted pine nuts
3 large garlic cloves, finely chopped
2 anchovy fillets, mashed
1/4 cup chopped fresh flat-leaf parsley
2 Tbs. chopped fresh oregano
1 flank steak, 1 1/2 to 1 3/4 lb.
Salt and freshly ground pepper, to taste
2 Tbs. olive oil

In a bowl, combine the bread crumbs, cheese, salami, pine nuts, garlic, anchovies, parsley and oregano and mix well.

To butterfly the steak, lay it flat on a work surface. Using a long-bladed knife, cut it horizontally almost in half lengthwise, taking care not to cut all the way through or to make holes in the meat. Open the meat to lie flat on a piece of heavy-duty aluminum foil that is at least 3 inches larger on all sides than the meat.

Season the meat, top and bottom, with salt and pepper. Brush the side of the meat that will be grilled with the oil, then place it, oiled side down, on the foil. Distribute the stuffing evenly on the opened side of the butterflied steak, leaving a 1/2-inch border on all sides. Using the foil as an aid, roll up the steak jelly-roll fashion. Completely wrap the rolled steak in the foil, twisting the ends and tying the roll with kitchen string if necessary. Let the meat stand for 30 minutes at room temperature or refrigerate for up to 4 hours. If refrigerated, remove from the refrigerator 30 minutes before grilling.

Prepare a charcoal or gas grill for indirect grilling over medium heat.

Place the foil-wrapped meat on the grill away from the coals of a charcoal grill or away from the heat elements of a gas grill. Cover the grill and cook, turning the meat 4 or 5 times, until it is very tender when pierced with a fork, about 2 hours total.

Let the meat rest in the foil for 15 minutes. Unwrap the meat and cut crosswise into slices no more than 1/2 inch thick. Arrange on a platter and pour any accumulated juices in the foil over the slices. Serve immediately. Serves 6 to 8.



Source: Epicurious

4 medium carrots, cut crosswise into thirds
6 bacon slices, cut crosswise into 1/2-inch pieces
1 cup fine fresh bread crumbs
1/4 cup finely chopped fresh flat-leaf parsley
2 garlic cloves, minced
1 teaspoon finely chopped fresh oregano
2 teaspoons kosher salt
1/2 teaspoon black pepper
1/8 teaspoon ground clove
1/8 teaspoon freshly grated nutmeg
1 (2 1/2-lb) flank steak, trimmed
1/2 lb spinach, stems discarded Special equipment: kitchen string

Cook carrots in a saucepan of boiling salted water until barely tender, 6 to 8 minutes, then drain (carrots will continue to cook as they cool). When cool, cut each section lengthwise into 3 pieces.

Cook bacon in a skillet over moderate heat, stirring, until crisp, then transfer with a slotted spoon to paper towels to drain, reserving fat. Stir together bacon, bread crumbs, parsley, garlic, oregano, salt, pepper, clove, nutmeg, and 2 tablespoons fat in a bowl until combined well.

Put steak on 2 overlapping sheets of plastic wrap (each about 2 feet long) with a short side of steak nearest you. Holding a sharp knife parallel to work surface and beginning on a long side, butterfly steak by cutting it almost in half horizontally (not all the way through), then open it like a book.

Turn steak so a long side is nearest you, then arrange spinach evenly over steak, leaving a 1-inch border along edge farthest from you. Top spinach with carrot pieces, arranging them parallel to long side and spacing them evenly, then sprinkle evenly with bread crumb mixture.

Beginning with side nearest you and using plastic wrap as an aid, roll up steak, gently pressing on filling (do not roll too tightly or filling will slip out from ends), then tie steak crosswise with string at 3/4-inch intervals. Season with salt and pepper.

To cook steak using a charcoal grill:
Open vents on bottom of grill and on lid. Light a heaping chimneyful of charcoal and pour it evenly over 1 side of bottom rack (you will have a double or triple layer of charcoal).

When charcoal turns grayish white (15 to 20 minutes from lighting) and you can hold your hand 5 inches above top rack for 3 to 4 seconds, sear steak on all sides on lightly oiled rack over coals until well browned, 8 to 10 minutes.

Move steak to side of grill with no coals underneath and cook, covered with lid, turning once, until an instant-read thermometer inserted diagonally 2 inches into thickest part of steak registers 125°F, 15 to 20 minutes total.

To cook steak using a gas grill:
Preheat all burners on high, then adjust heat to moderately high. Sear steak on all sides on lightly oiled rack over flames until well browned, 8 to 10 minutes.

Turn off burner directly below steak and cook, covered with lid, turning once, until an instant-read thermometer inserted diagonally 2 inches into thickest part of steak registers 125°F, 25 to 30 minutes total.

Carve steak:
Transfer steak to a cutting board and let stand, covered loosely with foil, 20 minutes. Beef will continue to cook as it stands, reaching 130°F (medium-rare). Discard string, being careful not to unroll steak, and cut steak into 1/2-inch-thick slices with a sharp knife.

Note: Try roasting in 350 degree oven, somewhere between 25 mins and 2 hours. Where? Who knows.