Stuffed Flatiron Steak

Name: Stuffed Flatiron Steak
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 6
Cuisine: Global
Ingredients: 591 milliliters beef broth; 5 inches thick slices of white Pullman bread; 0 teaspoons cayenne pepper; 113 grams vacuum-packed cooked chestnuts, coarsely crumbled; 296 milliliters dry red wine; 2 larges eggs, lightly beaten; 1 kilograms flatiron steaks, each pounded to a 1/3-inch thickness; 2 Tbsps all-purpose flour; 4 larges garlic cloves, very finely chopped; 1 Tbsp extra-virgin olive oil, plus more for brushing; 142 grams pancetta, cut into 1/4-inch dice; 1 Tbsp freshly grated pecorino cheese; 10 pitted prunes; 1 Tbsp chopped rosemary, plus 2 large sprigs; 6 servings Salt and freshly ground pepper; 2 larges shallots, coarsely chopped

Stuffed Flatiron Steak might be just the main course you are searching for. This recipe serves 6. One portion of this dish contains approximately 44g of protein, 34g of fat, and a total of 627 calories. This recipe covers 31% of your daily requirements of vitamins and minerals. A mixture of prunes, thick of pullman bread, cayenne pepper, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the bread you could follow this main course with the Coffee Cake Banana Bread as a dessert. It can be enjoyed any time, but it is especially good for valentin day. From preparation to the plate, this recipe takes around 1 hour and 40 minutes.

Instructions

Preheat the oven to 40

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Oven

Put the bread on a large baking sheet and brush all over with olive oil.

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Olive Oil

Bread

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Baking Sheet

Bake for about 20 minutes, until very crisp and golden brown.

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Oven

Let cool. Break up the toasts and transfer to a food processor. Process to coarse crumbs.

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Food Processor

In a large glass measuring cup, cover the prunes with 1/2 cup of the wine. Microwave at high power for 1 minute, or until the prunes are soft.

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Prunes

Wine

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Measuring Cup

Microwave

Cut the prunes into 1/2-inch pieces and transfer to a large bowl along with the soaking wine.

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Prunes

Wine

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Bowl

In a large, deep ovenproof skillet, heat the 1 teaspoon of olive oil.

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Olive Oil

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Frying Pan

Add one-third of the pancetta and cook over moderate heat until crisp, about 7 minutes. With a slotted spoon, add the pancetta to the prunes.

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Pancetta

Prunes

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Slotted Spoon

Add the garlic to the skillet and cook over low heat for 1 minute. Scrape the garlic into the bowl.

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Garlic

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Frying Pan

Bowl

Add the bread crumbs, chestnuts, chopped rosemary, pecorino and cayenne and season with salt and pepper. Stir in the eggs.

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Salt And Pepper

Breadcrumbs

Chestnuts

Pecorino

Rosemary

Ground Cayenne Pepper

Egg

Put the steaks on a work surface and season both sides with salt and pepper. Press half of the stuffing over each steak.

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Salt And Pepper

Stuffing

Steak

Roll up the steaks lengthwise and tie at 2-inch intervals with kitchen string.

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Steak

Roll

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Kitchen Twine

Turn the oven down to 35

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Oven

Heat the remaining 1 tablespoon of olive oil in the skillet until shimmering.

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Olive Oil

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Frying Pan

Add the steaks and cook over moderately high heat until browned all over, about 8 minutes. Turn the steaks seam side down.

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Steak

Add the remaining 3/4 cup of wine and pancetta to the skillet along with the broth, rosemary sprigs and shallots; bring to a boil.

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Pancetta

Rosemary

Shallot

Broth

Wine

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Frying Pan

Transfer the skillet to the oven and braise the steaks for about 25 minutes, turning once, until a thermometer inserted in the steaks registers 130 for medium-rare to medium meat.

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Steak

Meat

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Kitchen Thermometer

Frying Pan

Oven

Transfer the steaks to a carving board to rest for 5 minutes.

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Steak

Whisk the flour into the pan juices and simmer over moderately high heat, whisking a few times, until the gravy is thickened and slightly reduced, about 3 minutes. Strain the gravy into a small saucepan, pressing on the solids. Season with salt and pepper and keep the gravy warm.

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Salt And Pepper

All Purpose Flour

Gravy

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Whisk

Sauce Pan

Frying Pan

Untie the steaks and slice crosswise 1/4 inch thick.

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Steak

Serve with the gravy.

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Gravy

Equipment

Ingredients

Servings:

591milliliters

beef broth 5inches

thick slices of white Pullman bread 0teaspoons

cayenne pepper 113grams

vacuum-packed cooked chestnuts, coarsely crumbled 296milliliters

dry red wine 2larges

eggs, lightly beaten 1kilograms

flatiron steaks, each pounded to a 1/3-inch thickness 2Tbsps

all-purpose flour 4larges

garlic cloves, very finely chopped 1Tbsp

extra-virgin olive oil, plus more for brushing 142grams

pancetta, cut into 1/4-inch dice 1Tbsp

freshly grated pecorino cheese 10

pitted prunes 1Tbsp

chopped rosemary, plus 2 large sprigs 6servings

Salt and freshly ground pepper 2larges

shallots, coarsely chopped

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Rabble Merlot with a 4.1 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.