Stuffed Flank Steak (Rotolo Di Carne Ripieno)

WHY I LOVE THIS RECIPE: An Italian inspired steak that you will want to make over and over again. It slices beautifully and can be prepared in advance of baking.

Stuffed Flank Steak (Rotolo Di Carne Ripieno)

Servings: 6 people

Author: Beverly Sandock

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Ingredients

• 1 ½ lbs flank steak
• garlic clove, sliced in half
• 2 Tbsp. olive oil, to mariinate the steak
• 1 small onion, chopped fine
• 1 5 inch celery stalk, chopped fine
• 1 slice day old bread
• ¼ cup water or beef broth
• ½ lb ground veal
• 1 egg, slightly beaten
• 1 ½ tsp salt
• ¼ tsp black pepper
• 2 Tbsp olive oil

Instructions

• Preheat oven to 350°.
• Butterfly the flank steak or have a butcher butterfly it.
• Rub cut garlic clove and olive oil on the steak and marinade in the refrigerator for several hours.
• Heat 2 Tbsp olive oil, onion, and celery in pan over medium and cook for 2 minutes.
• Remove from heat. Add torn bread and water or stock. Let sit for 2 minutes.
• Place pan over high heat and cook for 2 minutes, or until most of the liquid has evaporated. Transfer to a bowl.
• Add raw ground veal, the egg, salt and pepper. Mix together.
• Lay out the steak. Place the veal mixture over one end of the butterflied flank steak. Roll tight. Place seam side down on an oiled pan.
• With a sharp knife, gash the top against the grain and rub with a little olive oil.
• Bake for 30 minutes at 350°. Let rest 15 minutes. Slice into ½ inch slices.

Notes

This roll could be baked in a loaf pan to hold it in place or tied with string. I did not find it necessary.