This rolled steak is surprisingly easy to prepare, especially if your butcher butterflies the steak lengthwise.STEAK
1 large fl ank steak, about 1½ lbs (750 g)
3 tbsp (45 mL) olive oil, divided
½ cup (125 mL) fi nely chopped onion
1 large clove garlic, minced
1 cup (250 mL) panko bread crumbs
or 1½ cups (375 mL) coarse fresh bread crumbs
½ cup (125 mL) freshly grated Parmesan cheese
¼ cup (50 mL) pine nuts
2 tbsp (25 mL) chopped fresh thyme or basil or a mixture
½ tsp (2 mL) salt
¼ tsp (1 mL) freshly ground black pepper
Kitchen twine
¼ cup (50 mL) all-purpose fl our
SAUCE
2 tbsp (25 mL) all-purpose flour
1½ to 2 cups (375 to 500 mL) beef broth or stock
½ cup (125 mL) dry red wine
1 large fl ank steak, about 1½ lbs (750 g)
3 tbsp (45 mL) olive oil, divided
½ cup (125 mL) fi nely chopped onion
1 large clove garlic, minced
1 cup (250 mL) panko bread crumbs
or 1½ cups (375 mL) coarse fresh bread crumbs
½ cup (125 mL) freshly grated Parmesan cheese
¼ cup (50 mL) pine nuts
2 tbsp (25 mL) chopped fresh thyme or basil or a mixture
½ tsp (2 mL) salt
¼ tsp (1 mL) freshly ground black pepper
Kitchen twine
¼ cup (50 mL) all-purpose fl our
SAUCE
2 tbsp (25 mL) all-purpose flour
1½ to 2 cups (375 to 500 mL) beef broth or stock
½ cup (125 mL) dry red wine
1. Butterfly steak lengthwise using a horizontal cut (do not cut all the way through to opposite side). Open up on butcher paper; cover with plastic wrap and whack with smooth side of a meat pounder (or bottom of a heavy skillet) until about ¾ inch (2 cm) thick.
2. Over medium heat, heat 1 tbsp (15 mL) oil until shimmering hot in a medium frying pan. Add onion and garlic; sauté 3 minutes or until onion has softened.
3. Meanwhile toss panko bread crumbs with Parmesan, pine nuts, herbs, salt and pepper in a bowl. Add onion mixture; toss until well combined. Set aside.
4. If roasting right away, preheat oven to 375°F (190°F).
5. Lay pounded steak so grain of meat goes left to right in front of you. Leaving 2 inches (5 cm) uncoated on far long side, pat filling over meat. Beginning near you, tightly roll up the steak forming a neat roll.
6. Cut 5 pieces of twine, each about 20 inches (50 cm) long. Beginning at the middle, tie roast, spacing ties evenly apart. Trim twine ends; discard. Neaten ends of roll by tucking in any spilled filling or ragged bits of steak. (If making ahead, cover and refrigerate for up to a day. Add 15 minutes to roasting time.)
7. Over medium- to medium-high heat, heat 2 tbsp (25 mL) oil until shimmering hot in a large heavy frying pan capable of going into the oven (cast iron is ideal). Meanwhile, roll tied steak in flour until heavily coated; discard flour that does not cling to meat.
8. Add steak to pan, turning for 8 to 10 minutes in total until lightly browned on all sides. Turn roast seam-side down in pan. Place in oven for 30 minutes or until internal temperature is 130°F (55°C). Remove steak to cutting board, cover meat with foil and let rest 10 to 15 minutes (this completes the cooking).
9. For sauce, add fl our to hot pan; stir over medium heat for 1 minute or until absorbed. Pour in 1½ cups (375 mL) broth and the wine; gently whisking, bring to a boil. Sauce should be nicely thickened; if too thick, add more broth as needed. Taste sauce; add seasonings as needed. Strain into a warmed container.
10. Slice steak widthwise into ½-inch-thick (1-cm) slices, removing strings as encountered. Serve slices napped with a bit of sauce; garnish with additional chopped fresh herbs. Pass remaining sauce at table. Serve with roasted fingerling potatoes and steamed cauliflower florets tossed with bits of roasted red pepper.
2. Over medium heat, heat 1 tbsp (15 mL) oil until shimmering hot in a medium frying pan. Add onion and garlic; sauté 3 minutes or until onion has softened.
3. Meanwhile toss panko bread crumbs with Parmesan, pine nuts, herbs, salt and pepper in a bowl. Add onion mixture; toss until well combined. Set aside.
4. If roasting right away, preheat oven to 375°F (190°F).
5. Lay pounded steak so grain of meat goes left to right in front of you. Leaving 2 inches (5 cm) uncoated on far long side, pat filling over meat. Beginning near you, tightly roll up the steak forming a neat roll.
6. Cut 5 pieces of twine, each about 20 inches (50 cm) long. Beginning at the middle, tie roast, spacing ties evenly apart. Trim twine ends; discard. Neaten ends of roll by tucking in any spilled filling or ragged bits of steak. (If making ahead, cover and refrigerate for up to a day. Add 15 minutes to roasting time.)
7. Over medium- to medium-high heat, heat 2 tbsp (25 mL) oil until shimmering hot in a large heavy frying pan capable of going into the oven (cast iron is ideal). Meanwhile, roll tied steak in flour until heavily coated; discard flour that does not cling to meat.
8. Add steak to pan, turning for 8 to 10 minutes in total until lightly browned on all sides. Turn roast seam-side down in pan. Place in oven for 30 minutes or until internal temperature is 130°F (55°C). Remove steak to cutting board, cover meat with foil and let rest 10 to 15 minutes (this completes the cooking).
9. For sauce, add fl our to hot pan; stir over medium heat for 1 minute or until absorbed. Pour in 1½ cups (375 mL) broth and the wine; gently whisking, bring to a boil. Sauce should be nicely thickened; if too thick, add more broth as needed. Taste sauce; add seasonings as needed. Strain into a warmed container.
10. Slice steak widthwise into ½-inch-thick (1-cm) slices, removing strings as encountered. Serve slices napped with a bit of sauce; garnish with additional chopped fresh herbs. Pass remaining sauce at table. Serve with roasted fingerling potatoes and steamed cauliflower florets tossed with bits of roasted red pepper.
Serves 4 to 6
0 comments:
Post a Comment