Thus, my fabulously colorful stuffed flank steak is, instead...gray. Many shades of gray at least but, alas, gray food is not the most appetizing thing ever. You'll just have to trust me that this flank steak was a brilliant (and bloody) red, my roasted red peppers mix was a melange of colors, and the red wine was, of course, red. I guess there was a lot of red ingredients which I've noticed for the first time since my pictures are GRAY. ugh. #blogfail
Stuffed Flank Steak
see? Gray. Gray food is NOT appetizing. Ugh. But this is one of the few meat recipes I've made so...tough.
1 1/2 lb of flank steak (or bracciole meat, top round, etc.--thin and roll-able is the name of the game)
1 cup roasted red peppers, chopped
1 cup fresh mozzarella, chopped
2 cups red wine
2 cups beef stock
Salt and black pepper
1. Lay your flank steak on your cutting board and tenderize. Salt and pepper both sides.
more gray. graygraygray.
2. Mix your red peppers, mozzarella, basil and a bit of olive oil in a bowl. Spoon mixture over the flank steak.
Gray is one of my two favorite colors to wear (the other, obvi, being black) I dont think I like to eat it.
3. Because I used flank steak, it is thick, so I piled my mixture in the middle and simply rolled the ends together and use toothpicks to hold. If you're using a thinner cut, like braciole, roll the meat like a rug and use kitchen twine or string to keep it together.
Seriously, I apologize for these awful pictures.
4. In a pot on the stove over medium heat, heat olive oil. Add the flank steak to brown slightly. Then add the red wine and chicken stock. If you'd like to make this a whole meal, prior to adding the steak, add onion, carrot, potatoes, or whatever vegetable strikes your fancy. Then it will all cook down in the liquid together. Cook for about 40 minutes, or until the meat is cooked through to your liking.
So I officially hate the color gray. I must say, however, that I love this meal. Don't let the unappetizingly boring pictures turn you off of trying this.