Stuffed Flank Steak
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This recipe can be used for ant larger game animal. I have tried it with venison and elk and it is excellent.
1 Large Flank Steak - Tenderized
1-Teaspoon Sea Salt
1/2-Cup Sliced Chives
2 Tablespoon Minced Parsley
1/2 Cup Red Wine Vinegar
4 Slices White Bread
1/2-Cup Whole Milk
2 Cups Finely Chopped Fresh Greens
4 Tablespoon Grated Cheddar Cheese
6 Slices Bacon - Fried and Crumbled
4-Tablespoon Olive Oil
1/2 Cup Chopped Walnuts or Pecans
1 Bay Leaf
Pepper and Thyme to Taste
Rub the steak with salt, pepper, and thyme. Place in a large dish or platter; add chives, parsley, and red wine vinegar. Marinate in the refrigerator overnight, basting and turning a few times. Soak the bread in whole milk, drain and mash until smooth. Mix the bread with fresh greens, cheese, bacon, and nuts. Pull the steak out of the refrigerator and drain well. Spread the mixture on the steak and roll it up. Tie the roll with butchers twine. Heat the olive oil in a casserole dish. Lightly brown the roll, turning frequently so that all sides are browned. Cover the roll with boiling water and add a bay leaf. Cover and simmer for 3 hours, drain, chill, and slice thinly before serving.
Fresh beets, green salad, or corn on the cob, and hot
rolls makes a complete meal fit for a king.
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