Stuffed Flank Steak (Rotolo Di Carne Ripieno)
Servings: 6 people
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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.