Braised Rolled Flank Steak

By The Canadian Living Test Kitchen

26 people added this to their Recipe Box

This recipe makes 6 servings

Nutritional Info
Per serving:	-
cal	0 3700370 cal
pro	39 g39g pro
total fat	17 g17g total fat
sat. fat14	6 g6g sat. fat14
fibre	2 g2g fibre
chol	100 mg100mg chol
sodium	756 mg756mg sodium
% RDI:	-
calcium	77 calcium
iron	3333 iron
vit A	1212 vit A
vit C	4242 vit C
folate	1515 folate

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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 1flank flankmarinating steak, (about 2 lb/1kg)
1 tbsp vegetable oil 1 1tbsp tbspvegetable oil
1 onion , chopped1 1oniononions, chopped
2 cloves garlic , minced2 2cloves garlic, minced
1 tsp dried marjoram 1 1tsp tspdried marjoram
1/2 tsp dried thyme 1/2 1/2tsp tspdried thyme
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
1/4 cup red wine 1/4 1/4cup cupred wine
1 can (28oz/796 mL) tomatoes 1 1can (28oz/796 mL) can (28oz/796 mL)tomatotomatoes
2 tbsp tomato paste 2 2tbsp tbsptomato paste
Stuffing:
1 egg 1 1eggeggs
1 cup fresh bread crumbs 1 1cup cupfresh bread crumbs
1/2 cup finely chopped salami , or ham1/2 1/2cup cupfinely chopped salami, or ham
2 cloves garlic , minced2 2cloves garlic, minced
1/4 cup chopped rinsed green olives 1/4 1/4cup cupchopped rinsed green olivegreen olives
1/4 cup fresh parsley 1/4 1/4cup cupfresh parsley
1 tbsp rinsed drained capers 1 1tbsp tbsprinsed drained capercapers

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