Flank Steak Stuffed|
with Shiitake Mushroom Tapenade and Spinach
Recipe courtesy of Susan C Johnson Print Version
- 2 TBSP olive oil
- 1 cup Shiitake Mushroom Tapenade
- 1 cup spinach, stems removed
- 2 flank steaks, about 1 1/2 pounds each
- kosher salt to taste
- fresh ground black pepper to taste
Preheat the oven to 400 degrees.
1. To prepare the steak for stuffing, place one of the steaks on a work surface and cover it loosely with a piece of plastic wrap. Use a meat mallet to pound the steak until it is about 1/3 inch thick.
2. Use your knife to score the steak in a crisscross pattern, making 3 to 4 shallow cuts in each direction, not cutting all the way through.
3. Turn the steak over to the unscored side and lay half of the spinach leaves over the top of the steak. Spread ½ cup of the tapenade over the steak, and roll it up the long way, like a jelly roll. Using kitchen twine, tightly tie the steak in 5 to 6 places to keep it securely rolled up. Season the outside with salt and pepper.
4. Repeat with the other steak and other ½ of the tapenade and spinach.
5. Pour the oil into a roasting pan and place the pan over medium high heat. When the oil is hot, put the steaks in the pan and sear them well on all sides, turning with tongs, until nicely browned, 6 to 8 minutes. Remove the pan from the heat and place the steaks on a plate. Discard and remove any burnt pieces from the filling and the excess oil.
6. Place the steaks back in the roasting pan and put the pan in the oven and roast, uncovered for about 7 to 8 minutes. Turn over and continue to roast until the internal temperature of the steaks is 120 to 130 degrees on an instant read thermometer. Continue to roast for another 7 to 8 minutes more. Remove the pan from the oven and allow the steaks to rest for about 5 to 8 minutes. Remove the string from the steaks and use a sharp knife to cut it into ½ inch slices.
Arrange on a platter and serve.