Country Chef Reader

Your guests will think you worked in the kitchen all day when you serve this impressive stuffed flank steak. Compliment it with garlic mashed potatoes and slices of beefsteak tomatoes drizzled with olive oil and fresh basil. It's a beautiful presentation that's easier to make than you might think.



Spinach Prosciutto Stuffed Flank Steak
1½ pounds flank steak
Salt and pepper
12 ounces fresh spinach leaves, washed and dried
or 10 ounces frozen chopped spinach, thawed and well drained

½ cup breadcrumbs
½ cup grated Parmesan cheese
1 teaspoon dried rosemary, finely crushed
2 cloves garlic, finely chopped
¼ cup olive oil
4 ounces prosciutto, thinly sliced
Cooking twine

Preheat oven to 375°. Trim excess fat and membrane from steak; cover steak with plastic wrap and tenderize with a kitchen meat hammer, then remove plastic wrap. Season with salt and pepper, and set aside.

Heat frying pan until almost smoking, and cook fresh spinach 4 to 5 minutes, or until wilted (omit this step if using frozen spinach). Place steamed or thawed frozen spinach in colander and squeeze out excess water. Combine spinach, breadcrumbs, Parmesan cheese, crushed rosemary, garlic and oil in a food processor; pulse for 30 seconds to make a smooth paste.

Layer prosciutto over steak; spread spinach mixture on top. Starting at the narrow end, roll steak into a log, securing the roll with twine. Place steak in baking dish, brush with additional olive oil; roast for 35 to 40 minutes, or until meat thermometer reaches 140° to 160°. Remove steak from oven. Rest for 10 minutes; remove twine, slice into approximately 1/8" to 1/4" slices (an electric knife works best) and serve.
Yield: 4 to 6 servings

Cook's Notes:
1) Thin slices of regular dry-cured ham or strips of pre-cooked bacon can be used in place of prosiutto.
2) If the steak is cooked more than to rare or medium-rare, it will be tough. It is key that the steak is thinly sliced, similar to a London Broil so it will be tender.
3) Stuff the steak the day before to save yourself valuable time in the kitchen on the evening it's served.
4) Stuffing meat is really quite simple, it just looks difficult. For success, follow instructions and plan ahead.
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Labels: flank steak, spinach steak, spinach stuffing, stuffed flank steak

Begin marinating Grilled Teriyaki Flank Steak on Monday in preparation for grilling it on Friday or Saturday. Marinating, grilling to medium-rare, resting and then slicing cross-grain and very thin is the key to turning this cut of meat into one of the best, melt-in-your-mouth steaks that will ever pass your lips.


Grilled Teriyaki Flank Steak
1 flank steak, 1 to 2 lbs.
3/4 cup low sodium soy sauce
2 cloves garlic, minced
1 teaspoon fresh ginger, grated or 1/2 teaspoon ground ginger
1/4 cup canola oil (optional)
Horseradish or wasabi mayonnaise (optional)

Remove thin, clear underlining from bottom side of flank steak; discard. Place steak in glass or plastic container; set aside. Combine soy sauce, garlic, ginger and oil in a medium size bowl; pour over steak; turn steak over so it’s completely coated with marinade. Cover tightly; marinate in refrigerator for a minimum of 24 hours and up to 5 days, turning twice daily.

Pour marinade off steak and discard just before cooking. If desired, marinade can be brushed onto steak while grilling; cook marinade thoroughly if used as an additional side sauce. Grill close to the fire or under oven broiler for about 3-5 minutes on each side. This steak is more succulent when prepared medium, medium-rare or rare. The key in achieving a melt-in-your-mouth, juicy steak is to allow it to rest for 5-10 minutes after grilling, and then slice cross-grain into very thin slices. Serve with horseradish or wasabi mayonnaise, steamed Jasmine rice and stir fried vegetables. Yield: 4-6 servings
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Labels: Asian steak, flank steak, marinated steak, steak