Recipe From Nancie Steddin – SF Chronicle June 2004
|
2 t |
olive oil + oil for the Steak |
|
1/2 C |
chopped shallots |
|
1/2 t |
minced garlic (optional) |
|
1/2 t |
minced fresh thyme |
|
1 1/2 C |
small croutons |
|
4 Oz |
blue cheese, crumbled |
|
2 T |
dry breadcrumbs |
|
1 Lb |
flank steak |
|
|
kosher salt and fresh ground pepper to taste |
1. Preheat oven to 350û.
2. Heat skillet over medium high heat. Add the oil and shallots and cook until softened, then add the garlic and thyme. Continue cooking until the shallots are lightly browned. Transfer to a medium-size bowl and let cool slightly. Mix in the croutons, cheese and breadcrumbs.
3. If the steak is overly thick, pound it a little to flatten the meat and even out the thickness so it will cook more uniformly. A large surface area will also increase the amount of stuffing that it will hold.
4. Put the steak on a work surface and mound the blue cheese stuffing lengthwise down the center, going with the grain of the meat.
5. Roll the steak side-to-side so that the edges touch. If needed, add more croutons and breadcrumbs to increase the amount of stuffing. Tie the rolled steak securely in several places with kitchen string. Season well with salt and pepper.
6. Heat an oven-proof skillet over a medium-high heat. Coat with a thin layer of oil, then add the steak and sear on all sides. Transfer the skillet to the oven and roast for 10 minutes. Turn the steak over and return to the oven for 10 minutes longer, until the meat registers 125û-130û on an instant read thermometer. (Medium-Rare)
7. Transfer the steak to a warmed platter, cover loosely with foil, and let rest for about 5-10 minutes before carving crosswise against the grain of the meat.
Notes:
á Serves 4.