Preparation time: 15 min
Cooking time: 2 hours
Difficulty: Medium - experience needed
1/2 of Flank Steak (Take a full flank and cut it lengthwise with the grain)
2 tbsp olive oil
1/4 stick of butter
1 cup diced portabelo mushrooms
1/2 onion diced and 1/2 onion eighthed
2 cloves of garlic minced and two cloves crushed
1 tsp minced fresh thyme & 2 sprigs of thymes
1 tsp minced fresh rosemary and 1 sprig of rosemary
1/4 cup white wine
1 cup red wine
2 cups beef stock
1 cup bread crumbs (make your own so you get fluffy pieces)
1 (8oz) can diced tomatoes
1 carrot rough chopped
1 tsp dry crushed oregeno
2 bay leaves
Salt & Pepper
Heat 1tbsp olive oil in a saute pan over med heat. Saute mushrooms, garlic, and onion in a saute pan for 5 min. Add fresh herbs and butter and saute 2minutes. Add wite wine and saute 1 min. Add 1/4 cup of beef stock and saute/deglaze pan for 3 min. Remove mushroom mix to a mixing bowl and cool.
When mushroom mix has cooled to warm, stir in egg (mix egg in seperate bowl first so it mixes in evenly). Stir in bread crumbs a little at a time until you get a stuffing consistency.
Prepare the steak - Butterfly the flank steak along the long side so you end up with a square piece of meat. Spread a thin layer of mushroom stuffing evenly over steak. Roll the steak with the grain and tie the roll every couple inches to keep it closed tight. Salt and pepper the steak on all sides.
Heat remaining olive oil in a dutch oven over med-high heat. Add steak, and brown it by rolling it about every 3 min so it browns all around. Remove steak and add crushed garlic, remaining onion, and carrots sauting for 5 min. Add remaining thyme & rosemary by just pulling the leaves off the stems into the vegetable mix. Saute 1 min. Add red wine and saute 1-2 min. Add oregeno, beef broth and tomatoes, bring up to a boil. Put steak roll in broth mix seam side at a 45 deg angle so it is just out of the broth, turn burner to low, and cover ducth oven. Simmer for 45 min. Turn steak roll opposite 45 deg angle and simmer covered additional 45 min.
Remove steak from dutch oven and set aside loosely covered with foil for 10 min. While resting, prepare the sauce by removing bay leaves and, using an immersion blender, blend the sauce in the dutch oven. Reduce sauce over med-high heat for 8 min so it thickens. Add remaining butter just before serving.
To plate- remove the string/skewer from steak making sure to keep in a roll. Use a very sharp knife and cut 1 inch pieces against the grain of steak. Spread a helping of Cumin Carnival Sqaush (see other recipe) on plate. Put 2-3 pieces of steak on squash and ladle sauce over steak & squash.