I used to be afraid to cook meat. Throughout college, I lived off of pre-marinated chicken breasts from the supermarket and was too shy to even approach the meat counter. I don't know why- I guess I thought I would poison myself if I undercooked the meat, or I didn't know what kind of pan to use. Regardless, now I'm a big meat-eater and would like to help others who wish they knew a little more about how to cook it.
Below is a simple recipe that can be modified really really easily. If you want prosciutto in your steak, put prosciutto. How about herbs? Great! roasted red peppers and fontina? Perfect! Be creative.
- flank steak (figure about 8 oz. per person)
- salt and black pepper (in a grinder)
- gorgonzola cheese (or whatever filling you'd like)
- trussing string (if you ask the meat guy at the counter, he'll probably give you some for free- a few feet of it will be plenty)
- a couple shallots per person
- 1/2 cup red wine per person
- Pound the flank steak until it is about half as thin as when you bought it
- Liberally salt and pepper both sides
- Sprinkle the cheese and any other fillings on the steak
- Roll the steak like a jelly roll
- Tightly tie the string to secure (if you're not sure how to do this, just tie in a few places along the steak)
- Get a pan really hot with a thin layer of olive oil
- Sear the steak for a couple minutes on each side so it is brown and crisp on the outside
- Bake at 400 degrees the rest of the way until it has reached your preferred doneness (this could be anywhere from 5-30 minutes depending on the size of the steak and how done you want it)
- Poke the steak for firmness. If your finger sinks all the way into it, it's rare. If you rfinger barely indents, it is well-done. The more you do this, the better you will get at it!
- When it is almost done to your liking, take it out and let it rest for 10 mins. This is essential! The meat will continue to cook up to 10 degrees and it will be much juicier this way
- While the steak is resting (and your fry pan is still hot), pour a splash of the wine into the pan (just enough to deglaze it which means to allow the liquid to sizzle in the pan, while you scrape up the yummy brown bits from the steak)
- Add a tablespoon more olive oil and shallots. Season and cook until tender
- Add the rest of the wine and reduce by half. Add in some pan juices from the steak and at the last minute swirl in a tablespoon of butter if you'd like. Taste and season as needed
- Quickly slice the steak into pinwheels, discard string
- Top the steak with the sauce and enjoy!
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