Thursday, July 30, 2009

Stuffed Flank Steak p. 737

This was probably my second biggest undertaking so far, second only to the tamales. And this round was much more successful than the other. It’s not a difficult dish to make, just a little time consuming. The time estimate given was at least 2 hours and I took about two and a half hours.

Ingredients: Flank steak (obviously), salt, pepper, oregano, cumin, garlic, cilantro (or parsley), carrots, eggs, red or white onion (I used half a red onion), spinach, and EVOO.

The most challenging thing to do was to cut the meat in half. I let Bryan do it and after a few expletives, our meat was cut and ready for stuffing.

Start with your spices and work your way up in consistency.

Here it is with everything but spinach.

Spinach goes on last. Then roll and tie. This was also challenging because I didn’t leave enough room on the edges, so things fell out. The recipe called for three carrots, and I ended up using only two. My steak was very stuffed.

Brown your meat on the stove for a few minutes on each side and then pop in the oven. The cook time is over an hour, which will give you time to clean your kitchen, watch a movie, or do laundry.

Its an impressive dish to serve guests. Prepare, clean up your kitchen, and welcome your guests. They’ll be impressed with the luxurious smell wafting through the house and then you can whip it out oven and they will begin to drool. And you can say, yeah, I cook and excellent meal and hardly even get the kitchen dirty… to their knowledge.


  1. I wonder if the carrots are still tough after baking. I would saute the carrots, onions and possibly the spinach before the stuffing. In this way, the vegetable volume would shrink to allow easier wrapping. In addition, the stuffing would pack tighter since there is no air bubble created by the shrinking of the vegetables. I had the same problem with his meatloaf recipe-the carrots was still tough after the baking

  2. Another option to make the stuffing fit is to pound the thicker area of the meat until the meat slice is uniform in thickness. This recipe is just a variation of beef roulades, which are popular in Europe.Paul.