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:

• Heat broiler, with rack 4 inches from heat. In a large pot, heat 1 tablespoon olive oil over medium-high. Add garlic and cook until fragrant, 30 seconds.
• Add greens; cook until wilted, 5 minutes. Stir in soy sauce, sesame oil, and red-pepper flakes. Remove pot from heat.
• Place steak between sheets of plastic wrap and pound to 1/2 inch thick with a meat mallet or small skillet.
• Spread greens on steak, leaving a 2-inch border on one long side; season with salt and pepper. Roll up toward border.
• Tie crosswise with 5 or 6 pieces of kitchen twine. Rub steak with 1 teaspoon olive oil; season with salt and pepper. Place steak, seam side up, on a foil-lined rimmed baking sheet.
• Broil 5 minutes. Flip and broil until browned, 5 minutes for medium. Loosely tent with foil and let rest 10 minutes. Slice steak into 1/2-inch rounds.

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:

• Place flank steak in the freezer for 20 minutes.
• Meanwhile, heat 1 tablespoon olive oil in a skillet. Add mushrooms, celery, sun-dried tomatoes, and garlic; saute until softened, about 5 minutes. Remove from the heat and place in a large bowl.
• Pat roasted red peppers dry. Chop and add to the vegetable mixture. Add bread crumbs, parsley, 2 tablespoons olive oil, capers, salt, pepper flakes, and black pepper. Mix to combine.
• Preheat the oven to 425 degrees F (220 degrees C).
• Remove steak from the freezer and season with salt and pepper. Turn the long side of the steak towards you and place on a flat work surface. Slice horizontally through the middle to within 1/2 inch of the opposite edge, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book.
• Leaving a 1-inch border around the edges, layer prosciutto and provolone cheese over the entire steak. Top with bread crumb mixture, patting down to adhere. Roll steak up tightly starting at the small end. Use kitchen twine to tie steak in 1-inch increments taking care to tie tightly at both ends. Season with more salt and pepper and brush with remaining 2 tablespoons olive oil. Place steak carefully on a broiler pan.
• Bake in the preheated oven until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C) for medium-rare, 160 degrees F (71 degrees C) for medium, or 170 degrees F (77 degrees C) for well done, 35 to 40 minutes. Turn on the broiler and broil for an additional 10 minutes.
• Remove from the oven and let stand for 10 minutes before slicing and serving.

Steps:

• Let steaks sit at room temperature 1 hour. Heat grill to medium-high. Pat steaks dry. Brush with 2 tablespoons oil, and season liberally with salt and pepper. Grill 7 to 8 minutes per side (or until internal temperature reaches 135 degrees) for medium-rare. Let steaks rest, loosely tented with foil, 10 minutes.
• Meanwhile, mix together olives, peperoncini and their juice, parsley leaves and stems, oregano, and remaining 2/3 cup oil. Sauce can be made 1 day in advance and refrigerated; bring to room temperature before serving.
• Thinly slice steaks against the grain; arrange on a platter. Spoon half the sauce on top; serve remaining sauce on the side.