Pecan-Stuffed Flank Steak

Author: chefs-mate Cooking Method: Baking, Roasting Courses: Main Courses

Difficulty: Advanced

Servings: 6 Calories: 350

Description

This elegant Pecan-Stuffed Flank Steak transforms a humble cut of beef into a show-stopping centerpiece. The flank steak is pounded thin and filled with a savory mixture of sautéed mushrooms, crisp pecans, fresh parsley, and day-old bread cubes, bound together with egg and warm spices like cardamom and ginger. Rolled tightly and seared, the steak roasts slowly in a flavorful bath of orange juice and beef bouillon, ensuring every slice remains moist and tender. The result is a harmonious blend of earthy, nutty, and savory notes that pair beautifully with the bright citrus finish.

Directions

Preheat the oven to 350°F (175°C).
Place the flank steak between two sheets of plastic wrap. Using a meat mallet, pound the steak on both sides until it is evenly thin enough to roll.
Score the steak in a shallow diamond pattern on both sides with a sharp knife, cutting no deeper than 1/2 inch, to help it hold the stuffing.
In a skillet, melt 1 tablespoon of butter over medium heat. Add the chopped mushrooms and green onion (or shallot) and cook for about 2 minutes until softened.
Remove the skillet from heat. Stir in the chopped pecans, parsley, bread cubes, salt, pepper, cardamom, ginger, cloves, and the beaten egg. Mix thoroughly until combined.
Allow the stuffing mixture to cool slightly.
Season the pounded flank steak with salt and pepper. Spread the cooled stuffing mixture evenly over the surface of the meat, leaving a 1/2 inch border around the edges.
Starting from one of the long sides, tightly roll the steak up into a cylinder. Secure the roll by tying it with kitchen string at 2-inch intervals. Tie lengthwise if necessary to keep the filling from bursting out.
Heat 1 teaspoon of margarine or butter in a range-top-proof casserole or oven-safe skillet over medium-high heat.
Brown the stuffed steak roll on all sides until golden.
Pour the orange juice and beef bouillon into the skillet around the steak.
Cover the skillet and transfer it to the preheated oven. Roast for 1 1/2 to 2 hours, turning the roll once halfway through the cooking time.
Check the pan occasionally; add more liquid if it dries out.
Test for tenderness by poking the roll with a skewer; it should penetrate easily.
Transfer the roast to a serving platter. Remove the kitchen string.
Slice the steak into rounds.
Strain the pan juices, if desired, and pour them over the sliced meat.
Garnish with fresh parsley and serve immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 350kcal

% Daily Value *
Total Fat 18g28%
Saturated Fat 7g35%
Cholesterol 95mg32%
Sodium 450mg19%
Total Carbohydrate 12g4%
Dietary Fiber 1g4%
Sugars 3g
Protein 38g76%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Serving Suggestion: This dish is excellent served hot with the pan juices. It is also delicious served cold as a cold cut. If serving cold, allow the roast to cool completely before slicing to ensure clean cuts, and omit the warm pan juices.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Ingredient Note: If you cannot find day-old bread, you can use stale breadcrumbs or toast fresh bread cubes in the oven until crisp and dry.

Pecan-Stuffed Flank Steak