I came back from my stock-the-freezer Costco run with 6 lbs of flank steak and no real idea what to do with it. Okay, so I had one idea. I didn’t even really need to ask my husband because I knew what he’d shoot right back: “Fah-HEE-tas!”
He got his fajita night so we’re 1 lb down, 5 more to go…
I’ve developed a sort of “Virtual Menu Support Team.” When I find myself with an ingredient and no real inspiration or direction, I typically head straight over to search Annie’s or Elly’s sites. I always come away with something good. What on earth would I do without the internets?
And how did we survive before?
Stuffed Flank Steak with Red Peppers, Sun-Dried Tomatoes, and Goat Cheese
Juicy flank steak stuffed with goat cheese and roasted red peppers, served over cheesy grits.
- For the stuffed flank steak:
- 8-10 oz flank steak
- 1 Tbsp oil
- 1 Tbsp unsalted butter
- 1 large roasted red pepper, sliced
- 2 oz goat cheese, softened
- 1/4 cup sun-dried tomatoes, chopped
- 1 handful whole basil leaves
- Sea salt
- Cracked black pepper
- 1 clove garlic, crushed
- 3 Tbsp white wine
- For the grits:
- 3/4 cups chicken stock
- 3/4 cup water
- 1/2 cup whipping cream
- 2 Tbsp butter
- 1/2 cup quick-cooking grits
- Sea salt
- 1 cup grated Parmesan cheese
- Preheat the oven to 375.
- Butterfly the flank steak and pound to slightly flatten.
- Spread the softened goat cheese over the steak and top with roasted red peppers, sun dried tomatoes, and basil leaves.
- Roll the steak tightly along the grain (if the grain is going left-to-right, roll that way opposed to top-to-bottom) and secure with kitchen twine.
- Season all sides liberally with salt and pepper.
- Heat 1 Tbsp oil and butter in an oven-safe saute pan over high heat until very hot. Sear the rolled steak 1-2 minutes on each side until very nicely browned. Transfer the pan to the oven and cook until the internal temperature reaches 135 (this took about 15 minutes in my oven). Remove from the oven and tent the pan with foil. Let the meat rest 10 minutes while making the grits.
- Remove the meat from the pan and slice into 3/4-inch rounds.
- Place the pan over high heat and add the clove of garlic and saute until fragrant.
- Deglaze the pan with the wine, making sure to scrape up all the browned bits off the bottom and sides.
- Reduce by 1/2. Season with salt and pepper, if desired.
- To make the grits: Bring stock, water, cream and butter to simmer in a medium saucepan over medium heat.
- Gradually whisk in grits. Reduce heat to low, cover and cook until grits are creamy and tender, stirring occasionally, about 6 minutes.
- Add a pinch of salt and the cheese, whisking until incorporated.
- Divide grits between two bowls, top with steak rolls, and drizzle with pan sauce.
Yields: 2 servings
Estimated time: 45 minutes