Braised Rolled Flank Steak
This recipe makes 6 servings
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 1flankmarinating steak, (about 2 lb/1kg)
- 1 tbsp 1tbspvegetable oil
- 1 1oniononions, chopped
- 2 2cloves garlic, minced
- 1 tsp 1tspdried marjoram
- 1/2 tsp 1/2tspdried thyme
- 1/4 tsp 1/4tspsalt
- 1/4 tsp 1/4tsppepper
- 1/4 cup 1/4cupred wine
- 1 can (28oz/796 mL) 1can (28oz/796 mL)tomatotomatoes
- 2 tbsp 2tbsptomato paste Stuffing:
- 1 1eggeggs
- 1 cup 1cupfresh bread crumbs
- 1/2 cup 1/2cupfinely chopped salami, or ham
- 2 2cloves garlic, minced
- 1/4 cup 1/4cupchopped rinsed green olivegreen olives
- 1/4 cup 1/4cupfresh parsley
- 1 tbsp 1tbsprinsed 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
