• 35minutes
  • 281calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3
MineralsNatrium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup sun-dried tomato , coarse chopped

  2. 5 kalamata olives , pitted and coarse chopped

  3. 1 teaspoon fresh rosemary or 1/2 teaspoon dried rosemary , minced

  4. 1/4-1/2 teaspoon dried thyme

  5. 1/2 teaspoon dried oregano

  6. 5 garlic cloves , confit or 1 tablespoon garlic , crushed

  7. 1 tablespoon extra-virgin olive oil

  8. 1/2 tablespoon red wine vinegar

  9. 1/2 teaspoon cracked black pepper

  10. 1 -1 1/2 lb flank steak

  11. salt & freshly ground black pepper

  12. olive oil

  13. 1/2 cup water

  14. 1 teaspoon Dijon mustard

  15. 1 garlic cloves , confit crushed or 1 teaspoon garlic , crushed

  16. 1 teaspoon dried rosemary

  17. 1 teaspoon olive oil

  18. 2 teaspoons canola oil or 2 teaspoons vegetable oil

Instructions Jump to Ingredients ↑

  1. Combine all the stuffing ingredients in a food processor and process until they form a smooth paste, about 45 to 60 seconds.

  2. Prepare the flank steak by placing between plastic and pounding to a thickness of 1/3 inch; score on one side in a criss-cross pattern.

  3. Turn steak over and season well with salt and pepper.

  4. Smooth all but 1 tablespoon of the stuffing over the entire steak; reserved stuffing will be used later in a sauce.

  5. Roll steak up and tie with kitchen twine in about 3 places.

  6. Place the steak, uncovered, in the refrigerator for at least two hours up to overnight (you want the outside to dry a bit and the inside to marinate).

  7. Preheat oven to 375 degrees F and bring the steak to room temperature.

  8. Heat a large skillet over medium high heat; season steak on all sides generously with salt and pepper and sear well, in a little oil, on all sides.

  9. Meanwhile combine reserved stuffing, water, mustard, garlic, rosemary, and oils in a roasting pan or baking dish; place a rack for the meat on top.

  10. Place meat on rack, brush with pan juices, and roast to an internal temperature of 120 degrees F, about 15 minutes.

  11. Let rest about 15 minutes, then slice into 1/4 inch slices; drizzle with pan sauce and more extra virgin olive oil if desired.


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