Pancetta and Goat Cheese Stuffed Flank Steak
- 1/4 cup red wine
- 1/4 cup balsamic vinegar
- 2 tablespoons dijon mustard
- 2 tablespoons soy sauce
- 1 cup extra-virgin olive oil
- 4 cloves garlic (peeled and sliced)
- 1 teaspoon kosher salt
- freshly ground pepper
- 3 pounds flank steak
- 1/2 cup pancetta (peeled and sliced)
- 8 ounces goat cheese
- 3 cups spinach
- In a bowl, whisk together all ingredients of the marinade (red wine through ground pepper) or blend together in a blender until smooth.
- Put the marinade and the flank steak in a re-sealable zipper storage plastic bag or shallow baking dish and marinate for 4-24 hours.
- To cook the pancetta, put into a sauté/fry pan at low heat.
- Let it cook slowly while rendering the fat.
- Stir often and cook until crispy.
- It may take 20-30 minutes.
- Strain the fat and reserve.
- Heat the reserved pancetta fat in another sauté pan at medium heat and sauté the spinach until just wilted.
- Strain and squeeze out any excess moisture.
- Mix the spinach, pancetta and goat cheese together well.
- Remove flank steak from marinade and pat dry.
- Discard marinade, and lay flank steak (perpendicular with the grain going side-to-side) on a flat surface such as a cutting board.
- Pound with a meat mallet or rolling pin until the steak is about 1/4-inch thick.
- Spread stuffing over one side of the flank steak.
- Then roll the steak away from you, keeping it as compact as possible.
- Some stuffing may come out of the sides.
- You can try to push it back in or discard.
- Tie the rolled steak with butcher’s twine at least 3-4 times.
- Season with salt and pepper all around.
- Preheat the oven to 400 degrees.
- Heat up 2 tablespoons of vegetable oil in a cast-iron skillet on medium-high heat or heat up your grill.
- Sear the steak on all sides until nicely browned, then transfer to oven.
- Finish in the oven until an internal temperature of 125 degrees is reached, about 15-25 minutes (possibly longer depending on the oven).
- Transfer the steak to a cutting board and allow to rest for about 15 minutes before snipping the butcher's twine off and slicing into 1/2-inch slices.
- Yield: 4-6
Originally posted 2019-02-20 18:37:17.