Recently I had to purchase a bunch of basil for a recipe and found myself with quite a bit left. I dug through my recipe box and found one for stuffed flank steak. I don’t recall how long I’ve had it or where it came from as it has been in my recipe for quite a while. and my handwriting was legible, which doesn’t happen too often these days. Also, I had flank steak in my freezer, which made trying this recipe even more enticing. The stuffing consisted of fried bacon pieces and some of the drippings, basil leaves, garlic and fresh tomatoes.
The filling was quite easy to make. However, there wasn’t much in the way of drippings, so I added some olive oil to loosen up the mixture, which is mixed in a blender. Although not called for, I should have seasoned the meat with salt and pepper before adding the filling. The steak is rolled up jelly roll style and tied before cooking. The recipe called for cooking under the broiler, however, I decided to use my convection oven setting and cooked the meat in a 400-degree oven until it registers 120 degrees on a meat thermometer, for medium rare. After removing from the oven, I covered the meat for approximately 10 minutes so the juices could be re-absorbed.
The meat was cooked to perfection; it was pink and juicy. I paired the steak with mashed potatoes flavored with Williams-Sonoma Garlic Parmesan Mashed Potato Seasoning. These were delicious. Right now, the mashed potato seasonings are on clearance and if you can find them, they’re only $6.99.
Overall it was one appetizing meal that both my husband and I enjoyed.
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.