Pecan-Stuffed Flank Steak
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.Ingredients
Directions
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Preheat the oven to 350°F (175°C).
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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.
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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.
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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.
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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.
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Allow the stuffing mixture to cool slightly.
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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.
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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.
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Heat 1 teaspoon of margarine or butter in a range-top-proof casserole or oven-safe skillet over medium-high heat.
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Brown the stuffed steak roll on all sides until golden.
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Pour the orange juice and beef bouillon into the skillet around the steak.
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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.
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Check the pan occasionally; add more liquid if it dries out.
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Test for tenderness by poking the roll with a skewer; it should penetrate easily.
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Transfer the roast to a serving platter. Remove the kitchen string.
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Slice the steak into rounds.
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Strain the pan juices, if desired, and pour them over the sliced meat.
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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.
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