Flank Steak With Herb Stuffing
Many years ago, recipe developer and cookbook author Barbara Seelig-Brown won a cooking contest with this recipe, which was inspired by a recipe from a dear friend. If you're looking to impress, garnish with edible flowers such as nasturtiums for a very special presentation. Better grocery stores will have edible flowers in the produce department or you can grow your own!
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- Prep time
- 4 hr
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- Cook time
- 10 min
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- Servings
- 8 Servings
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- Serving size
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1/8 recipe
Ingredients
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flank steak
- 2 lbs
- 907 g
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fresh breadcrumbs
- 2 cup
- 2 cup
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shallots or garlic cloves (finely minced)
- 2
- 2
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fresh Italian parsley
- 1/4 cup
- 1/4 cup
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fresh basil
- 1/2 cup
- 1/2 cup
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spinach (chopped)
- 1 cup
- 1 cup
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white (button) mushrooms (thinly sliced)
- 1 cup
- 1 cup
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fresh oregano
- 1/4 cup
- 1/4 cup
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Parmigiano-Reggiano (cup)
- 1/2 cup
- 1/2 cup
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Italian red wine (dry, such as Chianti or Sangiovese)
- 1 cup
- 1 cup
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red wine (dry, such as Chianti or Sangiovese)
- 1 cup
- 1 cup
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olive oil
- 1/4 cup
- 1/4 cup
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garlic (crushed)
- 2 clove
- 2 clove
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fine sea salt
- 1 tsp
- 1 tsp
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freshly ground black pepper
- 1 tsp
- 1 tsp
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Worcestershire sauce
- 1 tbsp
- 1 tbsp
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Additional fresh herbs
- 1
- 1
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Nasturtium flowers (edible flowers)
- 1
- 1
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Directions
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Cut the flank steak into 2 thin steaks with a long, thin knife.
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Mix all stuffing ingredients together and spread over each piece of flank steak. Roll and tie.
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Mix all marinade ingredients together. Place flank steaks in plastic bag and add marinade. Marinate in the refrigerator for several hours.
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Preheat grill or grill pan. Drain marinade from steaks.
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Grill to desired doneness. Slice into very thin rounds and place on platter and garnish with fresh herbs and nasturtium flowers.