This marinated, rolled flank steak is packed with flavor and makes a great presentation for guests. It can be baked in a hot oven or grilled with indirect heat. Stuffing ingredients can vary widely. Tonight I used mushrooms, shallots and red bell peppers. I added blue cheese to only 2/3 of it as we had one guest who…believe it or not…does not like blue cheese. There are those in the world.
Flank Steak Marinade
One large flank steak, 2.5 – 3 lbs
4 cloves garlic, pressed or minced
1 cup red wine
1/2 cup soy sauce
1/2 cup olive oil
2 tablespoons Worcestershire Sauce
1 tablespoon sugar
6 or so dashes of hot pepper sauce
Mix all of the ingredients above in a medium sized bowl and set aside. Now, slice your beef.
The hardest part about preparing this entré is slicing the steak in half. Lay the streak flat on your cutting board and, using a sharp knife, slice through the long side of the steak in half to the opposite side without cutting all the way through.
While that marinates, prepare your stuffing.
Flank Steak Stuffing
2 tablespoons olive oil
1 cup finely chopped mushrooms
1/2 cup minced shallots, about 4-6 shallots
1/2 cup minced red bell pepper
1/2 cup crumbled blue cheese (optional)
2 teaspoons sea salt
2 teaspoons Italian Seasoning
Cooking string (or line, shallI say ; )
Preheat your galley oven to HOT, 400º if you can. (Or light your gas grill if you’re grilling out in the cockpit.) Chop and mince the mushrooms, shallots and bell pepper. I like to chop the mushrooms right in the box so they don’t roll all over the place, keeping that little galley space nice and tidy.
Heat the olive oil and sauté the vegetables until tender. Add sea salt, pepper and Italian Seasoning. Any similar seasoning will do. My go-to seasoning now is Herbs of Provence, that adds a touch of fennel.
Pull the steak out of the marinade and let if drip until it is somewhat dried off. Lay it flat on your work surface and spread the vegetable mixture on top.
Add your blue cheese (if you are using) on top. Blue cheese is such a great compliment to beef, I think it’s a MUST for this stuffing. But like I mentioned, some people don’t like it so they will get the “sans bleu” side of the steak.
Now roll the steak, being careful to keep the filling inside. Tie with cooking string or the thinnest line you can find on the boat. Tie multiple knots, fancy hitches, practice your bowline if you’d like. Didn’t I do a nice job here? : )
Place in a roasting pan and roast in your pre-heated oven for about 40 minutes for medium rare. Let rest for 10 minutes before cutting into one half inch slices. It will be a conversation stopping meal, I’m sure!