Stuffed Flank Steak With A Twist

Stuffed Flank Steak With A Twist.

I was making the Matambre stuffed flank steak.  And had other items in the fridge that I thought might make it better.  So off I went.  This version is a reminder of my time in college.  When a friend of mine had a restaurant and one of the ladies that worked in the kitchen would chop up some Pancetta and saute it.  And then place it in with some scrambled eggs. 

So as I was boiling the eggs I remembered I had some Pancetta in the fridge.  So I changed up the recipe a little and added roasted red peppers and sun dried tomato along with the Pancetta to the spinach stuffing.  There are some subtle changes and I think it will enhance the Matambre I made the other night which was great. 

1 2-pound flank steak, about 1/2 inch thick

8 cloves garlic, peeled

2/3 cup balsamic vinegar, plus additional for drizzling

2 teaspoons chopped fresh oregano

freshly ground black pepper

1/3 cup freshly grated Pecorino Romano cheese

3 to 4 Sun dried tomato’s

5 medium sized roasted red peppers  

1/4 pound pancetta chopped

1 tablespoons extra-virgin olive oil, plus additional for drizzling

1 1/2 teaspoons finely grated lemon zest

6 ounces fresh spinach, stemmed and chopped

3 hard boiled eggs, chopped

1/2 teaspoon kosher salt, plus additional for seasoning

3/4 pound sliced bacon

vegetable oil for grill

Butterfly the steak by slicing it parallel to the work surface, starting on a long side and leaving it attached at the opposite side so that it opens like a book. Open the steak and pound it to an even thickness. Roughly chop 6 of the garlic cloves and mix with the 2/3 cup balsamic vineger, oregano, and black pepper to taste in a large nonreactive baking dish. Put the steak in the marinade, turn to coat and, and set aside.

Mince remaining 2 cloves of garlic and mix with PecorinoPancetta sauteed and pour in with 1/2 the grease, Sun dried tomato’s, roasted red peppers chopped,  1 tablespoons olive oil, and lemon zest in a large bowl. Add spinach, eggs, the 1/2 teaspoon salt, and black pepper to taste and toss gently.  ?This mixture can be made ahead of time and stored in a freezer bag in fridge this will make spreading easy.

Remove the steak from the marinade, pat dry, and season all over with salt and black pepper to taste. Spread the spinach egg mixture over the meat, leaving a 1 inch border around edge.

Roll steak up from a short end. Lay bacon strips next to one another so they overlap slightly. Place the steak seam down on one short end of the bacon strips and roll the steak with the bacon. (Don’t worry if the bacon does not completely enclose the meat.) Tie a piece of butcher’s twine around each strip of bacon and a piece lengthwise around the roll. (This can be done a day ahead, covered, and refrigerated.) Prepare an outdoor grill with medium high fire for indirect grilling. Position a drip pan under the grate on the cooler side of the grill.

brush grill grate lightly with oil. Put steak on the grill so a long side is about two thirds over the drip pan and the other about one third over the heat and cook, uncover, rotating every 8 to 10 minutes, until bacon crisps on all sides, about 40 minutes. Transfer to a cutting board and rest for 5 minutes before slicing. Slice, sprinkle with salt, and drizzle with olive oil and vinegar or Tomato & Basile dressing.

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