Olives & Sage Stuffed Flank Steak Recipe
Ingredients
| Flank steak | 1 | |
| Season salt | 1 To taste | |
| Pepper | 1 To taste | |
| Flour to dredge | ||
| Bread cubes - 4 cups | ||
| Onion | 1 Medium, chopped (For Stuffing:) | |
| Celery | 1/4 Cup (16 tbs), chopped (For Stuffing:) | |
| Ripe olives | 1/2 Cup (16 tbs), chopped (For Stuffing:) | |
| Sage | 1 1/2 Teaspoon (For Stuffing:) | |
| Butter | 3 Tablespoon (For Stuffing:) | |
Directions
GETTING READY
1. Preheat the oven to 500 degrees F.
2. Slash top side of the flank steak with a sharp knife, making cuts in a diamond pattern.
3. Rub salt and pepper on both sides of the roast then coat with flour, shaking off excess.
4. Use a steak hammer or potato masher, to flatten the meat.
MAKING
5. In a bowl, combine the remaining ingredients and mix well.
6. Place the steak, scored side down in a large roasting pan.
7. Spoon the prepared mixture down the center of the steak and spread within 1-inch from the boarders.
8. Roll the steak, sealing seams with skewers or toothpicks or tie with kitchen twine.
9. Cover the pan with foil or waxed paper and place in hot oven for 15 minutes.
10. Reduce oven to 350 degrees and roast steak an additional 50 to 60 minutes.
11. Occasionally baste the steak roll with the drippings in the pan, while cooking.
SERVING
12. Remove steak from the oven and slice.
13. Serve immediately with gravy or sauce on the side.
1. Preheat the oven to 500 degrees F.
2. Slash top side of the flank steak with a sharp knife, making cuts in a diamond pattern.
3. Rub salt and pepper on both sides of the roast then coat with flour, shaking off excess.
4. Use a steak hammer or potato masher, to flatten the meat.
MAKING
5. In a bowl, combine the remaining ingredients and mix well.
6. Place the steak, scored side down in a large roasting pan.
7. Spoon the prepared mixture down the center of the steak and spread within 1-inch from the boarders.
8. Roll the steak, sealing seams with skewers or toothpicks or tie with kitchen twine.
9. Cover the pan with foil or waxed paper and place in hot oven for 15 minutes.
10. Reduce oven to 350 degrees and roast steak an additional 50 to 60 minutes.
11. Occasionally baste the steak roll with the drippings in the pan, while cooking.
SERVING
12. Remove steak from the oven and slice.
13. Serve immediately with gravy or sauce on the side.
Chef
