Argentine-Style Stuffed Flank Steak
Source of Recipe
Steak and Chop by Williams-Sonoma
Recipe Introduction
This dish is often served as an appetizer, but it also makes a dramatic first course. It can be served with fried polenta, mashed potatoes or rice pilaf. For economy, buy a tube of tomato paste instead of opening an entire can for 2 tablespoons. Also, unless you want to butterfly the steak yourself, call in advance and ask a butcher to do it for you by slicing it horizontally, stopping about 1/2-inch from the inside. Serves 4-6.
List of Ingredients
1 1/2-pound flank steak, butterflied to 1/2-inch thickness
1 tablespoon red-wine vinegar
1 tablespoon paprika
2 tablespoons tomato paste, divided use
2 cloves garlic, minced
4 tablespoons olive oil, divided use
1/4 pound prosciutto, thinly sliced
1 bag fresh spinach
1 carrot, peeled and grated
1/2 yellow onion, sliced
1 red pepper, roasted and sliced
1 cup fresh basil leaves
3/4 cup Italian bread crumbs plus 1/4 cup grated pecorino Romano cheese
2 teaspoons dried thyme, divided use
Kosher salt, ground black pepper
1/2 cup white wine
1/2 cup Marsala
1 cup beef stock
1 tablespoon Worcestershire sauce
Recipe
Preheat oven to 350.
Combine vinegar, paprika, 1 tablespoon tomato paste, garlic and 1 tablespoon olive oil. Stir to form a thick paste. Smear the paste on the open side of the steak, reserving 1 tablespoon. Layer prosciutto, spinach, carrot, onion, bell pepper and basil on top. In a small bowl, combine bread crumbs, cheese, 1 teaspoon of thyme, and salt and pepper to taste. Sprinkle the mixture on top. Roll the meat from the long end into a tight cylinder and tie with kitchen string (not chemically treated commercial string left over from holiday package mailing). Turn it seam side down and rub with 1 tablespoon of the olive oil. Sprinkle with salt and pepper and remaining thyme.
In a large, heavy frying pan over medium-high heat, heat the remaining 2 tablespoons olive oil. Add the meat and brown on all sides, about 5 minutes. Transfer to a flameproof roasting pan, seam side down, and roast for about 45 minutes. Lift meat and pour white wine into the pan underneath to keep the meat from sticking. Roast until an instant-read thermometer inserted in the center registers 135, about 1 hour. Transfer roast to a board and tent loosely with aluminum foil.
Add Marsala to the roasting pan and place over high heat. Scrape any browned bits from the bottom of the pan. Whisk in stock, Worcestershire sauce and remaining 1 tablespoon tomato paste and cook, stirring often, until reduced by half, about 5 minutes. Strain sauce through a fine-mesh sieve.
To serve, remove string and slice meat into thick rounds. Transfer to plates and ladle sauce over each slice.
Wine ideas: In a foodie's mind, Argentina is famed for two things: beef and its deep red wine made from malbec. Altos Las Hormigas makes a luscious, affordable version, all cherries and raspberries with a lick of licorice for $11. Septima and Trapiche are other good names to look for.
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