Olive Stuffed Flank Steak With Cherry Tomato Confit Recipes

HERB-CRUSTED FLANK STEAK WITH CHERRY TOMATOES AND OLIVES

Steps:

• For steak:
• Mix first 6 ingredients in small bowl. Place steaks in large glass baking dish. Brush steaks with olive oil. Rub with herb mixture. Cover with plastic wrap and refrigerate at least 1 hour and up to 8 hours.
• For tomatoes:
• Mix all ingredients in large bowl. Season tomatoes to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)
• Prepare barbecue (medium-high heat). Grill steaks until cooked to desired doneness, about 4 minutes per side for medium. Transfer steaks to cutting board. Cover with foil. Let stand 5 minutes.
• Cut steaks across grain into 1/2-inch-thick slices. Arrange steak slices on large platter. Spoon tomatoes with juices over steaks and serve.

STUFFED FLANK STEAK

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, combine the stuffing mix, water and butter or margarine. Mix well and let stand for 5 minutes. Spoon the stuffing onto the steak, leaving a 1 inch border. Add the green onions and the red bell pepper.
• Roll from the long edge of the steak and secure with wooden toothpicks. Place steak seam side down in a 9x13 inch baking dish.
• In a separate small bowl, combine the gravy, wine OR apple juice, garlic and cheese. Mix well and pour over the steak.
• Bake at 350 degrees F (175 degrees C) for 1 hour, remove from oven and let stand before slicing.

OLIVE-STUFFED FLANK STEAK

Steps:

• To make the stuffing: Heat 2 tablespoons oil in a medium sauté pan over medium heat. Add the onion and cook, stirring occasionally, until soft and caramelized, about 10 minutes. Add the garlic, and cook until aromatic, a few minutes more. Remove from the heat, and transfer to a bowl. Stir in the olives, herbs, pine nuts, and currants. Set aside to cool.
• To prepare the flank steaks for stuffing; place one of the steaks on a work surface, cover it loosely with a piece of plastic wrap, and use a meat pounder to pound the steak until about 1/3 inch thick. Using a sharp knife, score the steak in a crisscross pattern, making 3 to 4 shallow cuts in each direction, being sure not to cut all the way through. Turn the steak over, and spread half the stuffing evenly over the unscored surface of the steak. Roll up the steak lengthwise, like a jelly roll. Using kitchen twine, tightly tie the steak to keep it securely rolled up. Season with salt and pepper. Repeat with the remaining steak and stuffing.
• Preheat the oven to 400 degrees. Pour about 2 tablespoons of oil into a large roasting pan. Place over two burners over medium-high heat. When the oil is hot, add the steaks and sear on all sides, turning with tongs, until browned, 6 to 8 minutes. Remove steaks from pan, transfer to a plate, and set aside. Discard any fat in the pan and scrape out and discard any burned bits that may have escaped from the stuffing. Return the steaks to the pan, place in the oven, and roast, uncovered, for 7 to 8 minutes. Turn the steaks, and continue to roast until the internal temperature of the steaks reads between 120 degrees.and 130 degrees.on an instant-read thermometer, about 8 minutes.
• Remove pan from oven and allow the steaks to rest for 5 to 8 minutes. Cut, and remove the twine. Transfer steaks to a cutting board. Using a sharp knife, cut them into slices 1/2 to 3/4 inch. Arrange the slices on a platter, and pour any accumulated pan juices over the top. Serve with tomato confit.

CONFIT OLIVE OIL STEAK

Steps:

• Preheat the oven to 200 degrees F (95 degrees C).
• Pat filet dry. Season evenly with salt.
• Place steak into a small glass dish, about the size of the steak. Press minced garlic on top of the steak and lay thyme sprigs on top. Pour enough olive oil on top so the steak is immersed in oil.
• Cook steak in the preheated oven until the internal temperature is 135 degrees F (57 degrees C), about 40 minutes.
• Remove steak from oven and blot dry.
• Preheat a cast iron skillet over medium-high heat. Pour 1 tablespoon olive oil into the skillet and sear steak in the hot oil for 30 to 40 seconds on each side, including the sides. Slice and serve immediately.

OLIVE STUFFED FLANK STEAK WITH CHERRY TOMATO CONFIT

Steps:

• Steak: (A step ahead: Make the olive stuffing a day or two ahead and store it, covered, in the refrigerator. Stuff and tie the steaks early in the day and store them, covered, in the refrigerator. Bring the steaks to room temperature about 1/2 hour before cooking) To make the stuffing: Heat the 2 tablespoons oil in a saute pan over medium heat.
• Add the onion and cook until soft and caramelized, stirring occasionally, about 10 minutes.
• Add the garlic and cook until aromatic, a few minutes more.
• Remove from the heat and transfer to a bowl.
• Stir in the olives, herbs, pine nuts and currants.
• Set aside to cool.
• To prepare the flank steaks for stuffing: Place one of the steaks on a work surface, cover it loosely with a piece of plastic wrap, and use a meat pounder to pound the steak until about 1/3 inch thick.
• The surface area of the steak should increase by only about 25 percent.
• Then, use your knife to score the steak in a crisscross pattern, making 3 or 4 shallow cuts in each direction, not cutting all the way through.
• Turn the steak over to the unscored side and spread half the stuffing evenly over the surface of the steak, then roll it up the long way, like a jelly roll.
• Using kitchen twine, tightly tie the steak in 5 or 6 places to keep it securely rolled up.
• Season the outside of the steak with salt and pepper.
• Repeat with the other steak and the other half of the stuffing.
• To pan-sear and roast the steaks, preheat the oven to 400 degrees.
• Pour about 2 tablespoons of olive oil into a roasting pan and place the pan over two burners over medium-high heat.
• When the oil is hot, put the steaks in the pan and sear them well on all sides, turning with tongs, until nicely browned, 6 to 8 minutes.
• Remove the pan from the heat and transfer the steaks to a plate.
• Discard any fat in the pan and scrape out any burned bits that may have escaped from the stuffing.
• Put the steaks back in the roasting pan, put the pan in the oven, and roast, uncovered, for 7 to 8 minutes.
• Turn the steaks over and continue to roast until the internal temperature of the steaks reads between 120 degrees and 130 degrees on an instant-read thermometer, after 7 to 8 minutes more.
• Remove the pan from the oven and allow the steaks to rest for 5 to 8 minutes.
• Cut and remove the kitchen string, transfer the steaks to a cutting board, and use a sharp knife to cut them into slices 1/2 to 3/4 inch thick.
• Arrange the slices on a platter and pour any pan juices that have collected over the top.
• Serve the steak with the cherry tomato confit.
• CONFIT: (A step ahead: Make the confit up to 5 days ahead and store, with the oil, covered and refrigerated. The flavor improves significantly after 1 day. When you are ready to serve the confit, bring it back to room temperature, drain off the oil, and season as ) Preheat the oven to 225 degrees.
• Put the tomatoes in a baking pan large enough to hold them in a single layer.
• Pour the oil over the tomatoes, add the herb sprigs and garlic cloves, and season generously with salt and pepper.
• Roast, uncovered, until the tomatoes are swollen and the skins are wrinkled, about 3 hours.
• Remove the tomatoes from the oven, allow to cool, then pour into a small bowl.
• For the best flavor, cover and refrigerate overnight, bringing the confit back to room temperature when you are ready to serve.
• When you are prepared to serve, pour the tomatoes into a strainer set over a bowl, reserving both the tomatoes and the oil.
• Place the drained tomatoes in a small bowl, discarding the herb sprigs and garlic cloves.
• Add the vinegar, chopped thyme, and 1 tablespoon of the reserved oil (reserving the rest for another use).
• Mix gently, being careful not to break up the tomatoes.
• Season to taste with salt and pepper.

STUFFED FLANK STEAK WITH TOMATO SAUCE

Steps:

• Flatten steak to 1/4-in. thickness. In a skillet, saute 1/4 cup onion in 1 tablespoon oil until golden brown. Add stuffing, 1/4 cup water and poultry seasoning; cook and stir until water is absorbed. Spoon over steak; roll up tightly jelly-roll style, starting with long side. Secure with toothpicks or kitchen string., Combine the flour, salt and pepper. Coat meat with flour mixture. In a Dutch oven, brown meat on all sides in remaining oil. add the tomatoes, ketchup and remaining water and onion. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours. , Add green pepper and mushrooms; cook 15 minutes longer or until meat reaches desired doneness.