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Braised Rolled Flank Steak

By The Canadian Living Test Kitchen

Tested till perfect

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Braised Rolled Flank Steak

This recipe makes 6 servings

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Nutritional Info

Per serving: -
cal 0 370
pro 39 g
total fat 17 g
sat. fat14 6 g
fibre 2 g
chol 100 mg
sodium 756 mg
% RDI: -
calcium 7
iron 33
vit A 12
vit C 42
folate 15

There are two steps to braising. First you brown the meat to seal in the juices, then
cover and cook it with a small amount of liquid at a low temperature for a long
time to break down the fibres.

Ingredients

  • 1 flank marinating steak, (about 2 lb/1kg)
  • 1 tbsp vegetable oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp dried marjoram
  • 1/2 tsp dried thyme
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 cup red wine
  • 1 can (28oz/796 mL) tomatoes
  • 2 tbsp tomato paste
  • Stuffing:
  • 1 egg
  • 1 cup fresh bread crumbs
  • 1/2 cup finely chopped salami, or ham
  • 2 cloves garlic, minced
  • 1/4 cup chopped rinsed green olives
  • 1/4 cup fresh parsley
  • 1 tbsp rinsed drained capers

Preparation

Stuffing: In bowl, beat egg. Add bread crumbs, salami, garlic, olives, parsley and capers; toss and set aside.

Starting at long side of steak and holding knife parallel to board, cut in half almost but not all the way through; open like book. Spread with stuffing, leaving 1/2-inch (1 cm) border on all sides.

Starting at same side, roll up; tie at 1 1/2-inch (4 cm) intervals. In large Dutch oven, heat oil over medium-high heat; brown steak all over. Transfer to plate. Drain fat from pan.

Fry onion, garlic, marjoram, thyme, salt and pepper, stirring occasionally, until softened, about 5 minutes. Add wine and bring to boil. Add tomatoes and mash. Add tomato paste and return to boil; reduce heat and simmer for 10 minutes.

Return rolled steak and any juices to pan; spoon sauce over top. Cover and braise in 300°F (150°C) oven for about 2 hours or until tender, turning and spooning sauce over top halfway through. Transfer to cutting board and tent with foil; let stand for 5 minutes before cutting into 12 slices.

Meanwhile, bring sauce to boil; reduce heat and simmer until sauce flows slowly when spatula is drawn across bottom of pot, about 5 minutes. Serve with steak. Makes 6 servings.

Source : Canadian Living Magazine: November 2007

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