Zutaten für Argentine Style Stuffed Flank Steak
- 1 1/2-2 lb flank steak
- 2 tablespoons red wine vinegar
- 1 tablespoon paprika
- 2 tablespoons tomato paste
- 2 garlic cloves, minced
- 4 tablespoons olive oil
- 4 ounces prosciutto, thinly sliced
- 1 cup fresh spinach, packed
- 1/2 cup shredded carrots
- 1/2 cup thinly sliced red onion
- 1 roasted red bell pepper, thinly sliced
- 1/4 cup fresh basil leaves
- 1/2 cup dried breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 teaspoons dried thyme
- salt and pepper, to taste
- 1/2 cup dry white wine
- 1/2 cup marsala wine
- 1 cup beef stock
- 1 tablespoon worcestershire sauce
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Zubereitung von Argentine Style Stuffed Flank Steak
- Butterfly the flank steak by slicing horizontally, stopping about ¾ inch from the other side.
- Open the steak and gently pound it with a meat mallet to an even ½ inch thickness.
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together 2 tablespoons red wine vinegar, 1 tablespoon paprika, 1 tablespoon tomato paste, 2 cloves minced garlic, and 1 tablespoon olive oil. Mix until a thick paste forms.
- Spread the paste evenly over the opened flank steak, reserving 1 tablespoon.
- Layer the following ingredients on top of the paste: 4 ounces thinly sliced prosciutto, 1 cup packed fresh spinach, ½ cup shredded carrots, ½ cup thinly sliced red onion, 1 roasted red bell pepper (roasted and thinly sliced), and ¼ cup fresh basil leaves.
- In a separate bowl, combine ½ cup breadcrumbs, ½ cup grated Parmesan cheese, 1 teaspoon dried thyme, salt, and pepper to taste.
- Sprinkle the breadcrumb mixture evenly over the layered ingredients.
- Tightly roll the steak from the long end into a cylinder, and tie securely with kitchen string.
- Turn the steak seam-side down. Rub with the reserved 1 tablespoon of the spice paste and 1 tablespoon olive oil. Season generously with salt, pepper, and the remaining 1 teaspoon of thyme.
- Heat the remaining 2 tablespoons olive oil in a large, heavy skillet over medium-high heat. Brown the steak on all sides, about 5 minutes total.
- Transfer the steak to a flameproof roasting pan, seam-side down. Roast for 45 minutes.
- Carefully lift the steak and pour ½ cup dry white wine into the roasting pan to deglaze (scrape up browned bits). Return the steak to the pan.
- **Internal Temperature Check:** Insert an instant-read thermometer into the thickest part of the steak. Cook until the internal temperature reaches 130°F (54°C). Check every 15-20 minutes; cooking time will vary depending on your oven, thickness of steak, and desired doneness. (This may take less than the original estimated time).
- Transfer the steak to a cutting board, tent loosely with aluminum foil, and let rest for 10 minutes.
- Add ½ cup Marsala wine to the roasting pan and place over high heat. Scrape up any remaining browned bits.
- Whisk in 1 cup beef stock, 1 tablespoon Worcestershire sauce, and the remaining 1 tablespoon of tomato paste. Cook, stirring often, until the sauce reduces by half (about 5 minutes).
- Strain the sauce through a fine-mesh sieve.
- Remove the kitchen string from the steak. Slice thickly into rounds.
- Serve the steak slices on individual plates, and ladle the sauce generously over the top.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
27g
Fat
40g
Carbs
8g
