Thursday, May 7, 2015

Stuffed Flank Steak over Marinara

I have been away from the blog for so long! I was in Texas for most of April and I had a glorious trip. Along with doing all of my CAbi show shows, my mom and I catered a wedding and I visited some of my favorite people!
This is the wedding cake mom and I made! It was the most delicious cake I have ever eaten.
 It was a beautiful Crumb Coating! Perfect for a rustic ranch wedding!
 The appetizer board we made to go to the ranch for the wedding site.
 The stuffed flank steaks we made for the wedding. I love doing catering jobs with my mom, I always come back with some amazing recipes! This is the one I am featuring today!!
 We spent some time in Austin for part 2 of the wedding festivities. Love my momma!
 With sister Sue! Love my Seester!
 Mom and I loved the oysters, Ivy was not too excited...
 After spending time in Austin with my mom and seester, I moved over to San Marcus to hang out with our cousin's Mel and Tim and their adorable 1 year old Molly! We had a blast!
 She is a doll!!
 Then I went to Fort Worth and got to see more of my favorite people, including this gorgeous gal!

I love my time in Texas, it was really hard to leave! I was really happy to get home to my hubby and start cooking for him again.
The meal we made for the wedding was one of the best meals I have ever eaten! I couldn't wait to get home to make some of these recipes. So when I got to Fort Worth, I made dinner for the family! They loved it too! Here is the recipe for the stuffed flank steak.

Stuffed Flank Steak
1 flank steak
1/2 tsp meat tenderizer
1/2 tsp kosher salt
1/2 tsp fresh ground pepper
Stuffing ingredients (below)
2 cups marinara sauce (This is my favorite recipe)

 Butterfly your flank steak by carefully slicing through the middle but do not cut all the way through.
 Open up the steak and use a meat hammer to pound the steak a few times to tenderize the steak.
 Sprinkle tenderizer on one side of the flank steak. 
 Salt and pepper the other side of the steak.

 Allow meat to tenderize in the fridge for at least 2 hours.
 Stuffing:
1 cup frozen spinach, thawed and squeezed to drain
1 egg
2 Tbsp bread crumbs
1/4 cup sun dried tomatoes , drained (or you can use roasted red peppers)
1/4 cup crumbed feta cheese (or blue cheese)
1/4 tsp garlic salt

Preheat oven to 425
 Chop sun dried tomatoes fine.
 Mix together spinach, egg, feta, sun-dried tomatoes, bread crumbs, and garlic salt.


 Spread the spinach mixture over the steak.
 Roll the steak so that the fibers are long wise as your roll them up.
Use twine to tie the steak together, seam side down.
 
Place meat in a baking dish seam side down. Drizzle with olive oil and sprinkle with salt and pepper. Place in the oven for 35 minutes. Turn heat to broil and cook for 10 more minutes.
 Remove from oven and allow it to sit for 5-10 minutes before slicing.
Remove the twine from the meat. 
 Slice the steak into 1 inch thick medallions. 

 I served it with my favorite vegetable, roasted radishes and my new favorite polenta (recipe to come).


 Serve topped with marinara sauce!

1 comment:

curtis03 Lewis said...

You all did a great job and I must admit that this Stuffed Flank Steak is looking mouth-watering and I will make sure it should get included in the menu on my wedding at event space Chicago. I am sure people will love it.