Olive Stuffed Flank Steak Recipes

Steps:

• Preheat oven to 350°. In a small nonstick skillet, saute onion in butter until tender. In a large bowl, combine the bread crumbs, poultry seasoning, salt, 1/8 teaspoon pepper and onion., Flatten steak to 1/2-in. thickness; spread with stuffing to within 1 in. of edges. Roll up jelly-roll style, starting with a long side; tie with kitchen string. Rub with remaining pepper. , Place in an 11x7-in. baking dish coated with cooking spray. Bake, uncovered, until meat is tender, 50-55 minutes. , Remove meat and discard string. Cut into slices and keep warm. Skim fat from pan juices; pour into a small saucepan. Combine flour and broth until smooth; stir into juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with steak.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, combine the stuffing mix, water and butter or margarine. Mix well and let stand for 5 minutes. Spoon the stuffing onto the steak, leaving a 1 inch border. Add the green onions and the red bell pepper.
• Roll from the long edge of the steak and secure with wooden toothpicks. Place steak seam side down in a 9x13 inch baking dish.
• In a separate small bowl, combine the gravy, wine OR apple juice, garlic and cheese. Mix well and pour over the steak.
• Bake at 350 degrees F (175 degrees C) for 1 hour, remove from oven and let stand before slicing.

Steps:

• Steak: (A step ahead: Make the olive stuffing a day or two ahead and store it, covered, in the refrigerator. Stuff and tie the steaks early in the day and store them, covered, in the refrigerator. Bring the steaks to room temperature about 1/2 hour before cooking) To make the stuffing: Heat the 2 tablespoons oil in a saute pan over medium heat.
• Add the onion and cook until soft and caramelized, stirring occasionally, about 10 minutes.
• Add the garlic and cook until aromatic, a few minutes more.
• Remove from the heat and transfer to a bowl.
• Stir in the olives, herbs, pine nuts and currants.
• Set aside to cool.
• To prepare the flank steaks for stuffing: Place one of the steaks on a work surface, cover it loosely with a piece of plastic wrap, and use a meat pounder to pound the steak until about 1/3 inch thick.
• The surface area of the steak should increase by only about 25 percent.
• Then, use your knife to score the steak in a crisscross pattern, making 3 or 4 shallow cuts in each direction, not cutting all the way through.
• Turn the steak over to the unscored side and spread half the stuffing evenly over the surface of the steak, then roll it up the long way, like a jelly roll.
• Using kitchen twine, tightly tie the steak in 5 or 6 places to keep it securely rolled up.
• Season the outside of the steak with salt and pepper.
• Repeat with the other steak and the other half of the stuffing.
• To pan-sear and roast the steaks, preheat the oven to 400 degrees.
• Pour about 2 tablespoons of olive oil into a roasting pan and place the pan over two burners over medium-high heat.
• When the oil is hot, put the steaks in the pan and sear them well on all sides, turning with tongs, until nicely browned, 6 to 8 minutes.
• Remove the pan from the heat and transfer the steaks to a plate.
• Discard any fat in the pan and scrape out any burned bits that may have escaped from the stuffing.
• Put the steaks back in the roasting pan, put the pan in the oven, and roast, uncovered, for 7 to 8 minutes.
• Turn the steaks over and continue to roast until the internal temperature of the steaks reads between 120 degrees and 130 degrees on an instant-read thermometer, after 7 to 8 minutes more.
• Remove the pan from the oven and allow the steaks to rest for 5 to 8 minutes.
• Cut and remove the kitchen string, transfer the steaks to a cutting board, and use a sharp knife to cut them into slices 1/2 to 3/4 inch thick.
• Arrange the slices on a platter and pour any pan juices that have collected over the top.
• Serve the steak with the cherry tomato confit.
• CONFIT: (A step ahead: Make the confit up to 5 days ahead and store, with the oil, covered and refrigerated. The flavor improves significantly after 1 day. When you are ready to serve the confit, bring it back to room temperature, drain off the oil, and season as ) Preheat the oven to 225 degrees.
• Put the tomatoes in a baking pan large enough to hold them in a single layer.
• Pour the oil over the tomatoes, add the herb sprigs and garlic cloves, and season generously with salt and pepper.
• Roast, uncovered, until the tomatoes are swollen and the skins are wrinkled, about 3 hours.
• Remove the tomatoes from the oven, allow to cool, then pour into a small bowl.
• For the best flavor, cover and refrigerate overnight, bringing the confit back to room temperature when you are ready to serve.
• When you are prepared to serve, pour the tomatoes into a strainer set over a bowl, reserving both the tomatoes and the oil.
• Place the drained tomatoes in a small bowl, discarding the herb sprigs and garlic cloves.
• Add the vinegar, chopped thyme, and 1 tablespoon of the reserved oil (reserving the rest for another use).
• Mix gently, being careful not to break up the tomatoes.
• Season to taste with salt and pepper.

Steps:

• To make the stuffing: Heat 2 tablespoons oil in a medium sauté pan over medium heat. Add the onion and cook, stirring occasionally, until soft and caramelized, about 10 minutes. Add the garlic, and cook until aromatic, a few minutes more. Remove from the heat, and transfer to a bowl. Stir in the olives, herbs, pine nuts, and currants. Set aside to cool.
• To prepare the flank steaks for stuffing; place one of the steaks on a work surface, cover it loosely with a piece of plastic wrap, and use a meat pounder to pound the steak until about 1/3 inch thick. Using a sharp knife, score the steak in a crisscross pattern, making 3 to 4 shallow cuts in each direction, being sure not to cut all the way through. Turn the steak over, and spread half the stuffing evenly over the unscored surface of the steak. Roll up the steak lengthwise, like a jelly roll. Using kitchen twine, tightly tie the steak to keep it securely rolled up. Season with salt and pepper. Repeat with the remaining steak and stuffing.
• Preheat the oven to 400 degrees. Pour about 2 tablespoons of oil into a large roasting pan. Place over two burners over medium-high heat. When the oil is hot, add the steaks and sear on all sides, turning with tongs, until browned, 6 to 8 minutes. Remove steaks from pan, transfer to a plate, and set aside. Discard any fat in the pan and scrape out and discard any burned bits that may have escaped from the stuffing. Return the steaks to the pan, place in the oven, and roast, uncovered, for 7 to 8 minutes. Turn the steaks, and continue to roast until the internal temperature of the steaks reads between 120 degrees.and 130 degrees.on an instant-read thermometer, about 8 minutes.
• Remove pan from oven and allow the steaks to rest for 5 to 8 minutes. Cut, and remove the twine. Transfer steaks to a cutting board. Using a sharp knife, cut them into slices 1/2 to 3/4 inch. Arrange the slices on a platter, and pour any accumulated pan juices over the top. Serve with tomato confit.

Steps:

• Stir the first 5 ingredients in a medium bowl to blend. Stir in 2 tablespoons of the oil. Season mixture with salt and pepper and set aside.
• Lay the flank steak flat on the work surface. Sprinkle the bread crumb mixture evenly over the steak to cover the top evenly. Starting at 1 short end, roll up the steak as for a jelly roll to enclose the filling completely. Using butcher's twine, tie the steak roll to secure. Sprinkle the braciole with salt and pepper.
• Preheat the oven to 350 degrees F.
• Heat the remaining 2 tablespoons of oil in a heavy large ovenproof skillet over medium heat. Add the braciole and cook until browned on all sides, about 8 minutes. Add the wine to the pan and bring to a boil. Stir in the marinara sauce. Cover partially with foil and bake until the meat is almost tender, turning the braciole and basting with the sauce every 30 minutes. After 1 hour, uncover and continue baking until the meat is tender, about 30 minutes longer. The total cooking time should be about 1 1/2 hours.
• Remove the braciole from the sauce. Using a large sharp knife, cut the braciole crosswise and diagonally into 1/2-inch-thick slices. Transfer the slices to plates. Spoon the sauce over and serve.
• In a large casserole pot, heat oil over medium-high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrot and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and reduce the heat to low. Cover the pot and simmer for 1 hour or until thick. Remove bay leaves and taste for seasoning. If sauce tastes too acidic, add unsalted butter, 1 tablespoon at a time, to round out the flavor.
• Pour half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
• If not using all the sauce, allow it to cool completely and then pour 1 to 2 cup portions into plastic freezer bags. Freeze for up to 6 months.