Chipotle Stuffed Flank Steak |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Two of my favorite foods come together here to make a great stuffed steak. It is rockin'. This is attributed to Ken Paris of the Chile head mailing list. Ingredients:
3 -6 chipotle chiles (canned) |
1 small sweet onion (chopped) |
6 sun-dried tomatoes (chopped) |
1 tablespoon chopped fresh thyme |
1 cup grated fontina cheese |
1/3 cup breadcrumbs |
2 lbs flank steaks |
Directions:
1. Saute the onion in olive oil until translucent. Add the tomato, chiles, and thyme and saute a couple minutes more.
2. Mix the cheese and bread crumbs with the sauted mixture.
3. Lay the steak flat and place the stuffing in a line down the long axis of the steak.
4. Roll the steak around the stuffing (it should look like a large sausage), and tie every two inches with butchers twine.
5. Brown the rolled steak in a frying pan with olive oil for just a few minutes, then bake at 450 for 25 minutes.
6. Scrape any residue from the baking dish into the frying pan and deglaze with white wine. (Add 1/2 C or so of white wine, scrape the pan, and boil down until slightly thick.).
7. Slice the roll into two inch medallions and top with the strained wine sauce.
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