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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Serve on warmed dinner plates, spooning a little sauce over each slice of meat Ingredients:
0.5 (10 ounce) package broccoli, chopped frozen, cooked drained and squeezed dry |
2 1/2 ounces garlic-herb cheese |
1 lb flank steak, trimmed of fat |
1/8 teaspoon salt & pepper |
1/2 cup canned beef broth |
1 tablespoon oil |
1/3 cup wine, dry red |
1 1/4 teaspoons flour and 1 teaspoon butter, mashed to paste |
Directions:
1. Mix the broccoli and cheese with a fork. Sprinkle meat with salt & pepper. Spread broccoli mixture on one side of meat, leaving about a 1 boarder.
2. Starting from one long side, roll up meat like a jelly roll. Tuck the ends under, securing them with wooden picks, if necessary.
3. Securely tie meat once or twice lengthwise and then crosswise at 1 intervals.
4. In a deep, heavy, stainless steel 10 skillet, heat oil over high heat. When very hot, add meat and brown on all sides about 5 minutes. Pour off fat from the pan.
5. Add broth and wine, bringing to a boil, reduce heat to low, cover and cook about 18 minutes for medium rare (140 internal temp).
6. Transfer meat to a warmed platter and cover loosely with foil. Whisk butter-flour paste into pan juices, raise heat to moderate and cook 2 minutes, whisking constantly, until thick and bubbly.
7. Discard strings and picks from the meat.
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