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Convection Oven Recipe: Stuffed Rolled Flank Steak

A great side to the stuffed rolled skirt steak would be penne pasta with marinara sauce.

This recipe serves 5-6

The ingredients for the stuffed rolled skirt steak are:

2 teaspoons pink, green, or black peppercorns (or a combination)

Half a cup of grated Parmesan cheese

1/4 cup dried tomatoes packed in oil, drained and finely chopped

flank steak (about 1 3/4 lb.)

Preparing the steak:

1. Crush the peppercorns with a mortar. If you don’t have a mortar, you can use the bottom of a glass. The steak calls for coarsely crushed peppercorns, so don’t overdo it. Put the crushed peppercorns in a small bowl and mix them with the cheese and tomatoes.

2. Rinse and dry the skirt steak. After that, you need to trim the fat; Not only does this make the steak healthier, it also helps keep the meat firm, helping it retain its shape after stuffing. Lay the steak flat on a board and start spreading the pepper, cheese and tomato mixture over the meat. Make sure you do this evenly. Begin to roll the steak into a tight log, with the filling in the center. Use cotton thread to tie the log at two-inch intervals. Wrap everything in plastic and then put it in the fridge for up to a day to help it set.

3. The next step in preparing a stuffed rolled skirt steak is to brown the steak. To do this, you need to heat a 10 to 12-inch skillet. Make sure you get one with an oven-safe handle. When skillet is hot, unwrap steak and place in skillet, brown evenly on all sides. This will take 3 to 4 minutes.

4. After the meat is browned, place the skillet with the steak in a 400 degree convection oven. Bake the steak until the center of the meat is 135 degrees (medium raw). This will take between 45 and 50 minutes. You can alter the baking time of the stuffed rolled skirt steak depending on how you want it.

5. Let the steak rest for about 5 minutes on a cutting board. Remove the strings and discard them. Serve the stuffed rolled flank steak by cutting the log crosswise into 1/2-inch thick slices.

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