Red Wine Vinegar and Mustard Marinated Stuffed Flank Steak

10m
Prep Time
20-30m
Cook Time
30m
Ready In


"A really nice Sunday dinner, or dish to entertain with. It isn't difficult, but you do have to plan ahead to allow the steak to marinate. This can also be grilled; but, I love the oven method for this particular recipe, to allow the fillings to cook through. With flank, london broil, or skirt steak; cutting again the grain is really the key to a tender piece of meat. Also, flank and london broil, both take well to a long marinade - 4 hours, and up to overnight; which allows the flavors to really develop. I usually pick up the ham and cheese right from my local deli; so, I can get exactly how much I need. Cut in pretty slices, and served over creamy mashed potatoes. Prep time, does NOT include the time to marinate. Note: you can easily marinate this the day before, stuff, and roll it up. Then wrap it up tightly in plastic wrap to cook the next night. I have done this when I have visited friends or went camping. It was ready to simply put on the grill, or in the oven."

Original is 8 servings
  • STEAK
  • MARINADE
  • FILLING

Nutritional

  • Serving Size: 1 (174.7 g)
  • Calories 389.2
  • Total Fat - 26.1 g
  • Saturated Fat - 8.3 g
  • Cholesterol - 96 mg
  • Sodium - 474.9 mg
  • Total Carbohydrate - 5.2 g
  • Dietary Fiber - 0.9 g
  • Sugars - 0.2 g
  • Protein - 32.7 g
  • Calcium - 154.8 mg
  • Iron - 2.7 mg
  • Vitamin C - 14.3 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Steak ... The flank steak can be a tough cut; so, I prefer to butterfly it, and then pound it thin. Just ask your butcher to butterfly it for you; all my grocery store butchers "guy at the meat counter," are glad to do it for NO charge. Once I bring it home, I put it between 2 sheets of plastic wrap and pound with a meat mallet. I like the meat to be approximately 1/4" thick. This, not only tenderizes the meat; but allows the meat to cook quickly and evenly.

Step 2

Marinade ... Add the olive oil, vinegar, garlic and mustard, to a glass dish and mix or whisk until well combined. Then, add the steak, turning over a few times until well coated on both sides. Cover with plastic wrap. You can do this in a ziploc bag; but, I find the dish lets the meat marinate more evenly. Marinate at least 4 hours up to all day. Because it is pounded thin; overnight is a bit long to marinate this particular recipe.

Step 3

After the steak has marinated, remove from the marinade (discard the leftover), and pat dry using a paper towel. Let the steak come to room temperature before cooking. Lay flat on a cutting board and season lightly with salt and pepper on the top surface.

Step 4

The Grain ... This is important! Look at the grain of the steak (the lines in the steak). Do they run horizontally, or vertically? You want the to roll the steak up, when the grains are going from left to right, or horizontally. This way, when you cut the steak, you are cutting against the grain, which will produce a very tender piece of steak.

Step 5

Filling ... Add the cheese first, leaving a little border around the sides; and at least 1 1/2" from the top end. Then the ham and spinach. Start at the end closest to you and roll up tightly. You can secure with toothpicks, small wooden skewers; or, I prefer butchers twine. It is great to have on hand, available at most grocery stores; or, just ask your butcher - normally they will be happy to give you some. I bought a spool almost 10 years ago for $5.00 or so. I am still using it. Any cotton based string will also work. Tie up your steak in a nice tight roll.

Step 6

Add to a sheet pan or baking pan, lined with parchment or foil. Mix the salt, pepper, mustard and Italian seasoning together and set to the side. Drizzle the olive oil over the steak and rub it in; then, add the seasoning mix, and make sure that the entire steak is coated on all sides.

Step 7

Bake ...In a preheated 450 degree oven, middle shelf, for 20-30 minutes. Check with a thermometer if you are not sure; this is one time where I find a thermometer is very helpful. I like my steak medium rare; so, remove the steak to a serving platter, or cutting board when it reaches 125 degrees (medium rare). Make sure to cover loosely or tent, with foil. It will continue to cook a bit as it rests. A good 10 minutes, so the cheese sets and juices re-distribute.

Step 8

Serve and ENJOY! ... Slice into pretty rounds, and serve over creamy mashed potatoes - my favorite. This has a lot of flavor; so, I don't feel a sauce is necessary.

Tips


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