Flank Steaks are not only relatively inexpensive, compared to other cuts of meat, but also super delicious! I typically sear the piece and serve it on tacos, however, last night I had guests so I decided to “fancy it up” a little.
Turns out: it was wonderful! An easy way to feed a party of 4 that doesn’t break your bank, but “broke da mouf” like they say here!
First : a couple of notes!
I used homemade bread crumbs: I’m a frugal cook so I save every little piece of bread, dry it and pulverize it into crumbs.
The hard cheese I used was a little piece left on the bottom of the cheese drawer. You can substitute it for any dry cheese you might have on hand.
Now, let’s start cooking!
STUFFED FLANK STEAK POCKET
SERVES 4
cost: Low
time needed: 90 minutes
difficulty level: Medium
INGREDIENTS:
1 lb Flank Steak
Note : bring the meat at room temperature about an hour before starting to prepare the dish. Pat it dry and sprinkle with salt and pepper.
1 Maui Onion or a white onion, diced
1 T Olive Oil
2 slices of bacon, diced (not the center cut quality)
1/4 C white wine (optional)
6 oz of Ricotta cheese
2 oz of any Aged Dry cheese, diced very small
2/3 C bread crumbs (Italian, plain)
1 lg Egg
1 T Worcestershire sauce
1 t Dijon Mustard
Salt to taste
ONE POTATO per person, medium size ~washed and scrubbed
4 oz Parrano cheese sliced very thin
FOR THE GREMOLATA:
1 C Parsley leaves, Packed
2 cloves of garlic
1 zest of an orange , grated
2 t lemon juice
1 T capers, brine removed and dried with a paper towel
2 or 3 anchovies
salt to taste
olive oil to desired consistency, about 1/2 C
DIRECTIONS:
Make the pocket in the meat, by slicing a cut right in the middle of its thickness. It is quite a tedious work if you~ like me,~are not a skilled butcher. I made small incisions and kept advancing to the opposite side of the meat, stopping about one inch both laterally and in the back. The pocket is large and don’t worry if you puncture through the walls of the steak . This recipe is quite forgiving.
For the FILLING:
Saute’ the diced bacon in a small skillet. Cook to crisp. Set aside.
Saute’ the onion and the garlic with the olive oil, on medium heat, until fragrant and translucent. When the onion start caramelizing, deglaze with wine if using. When the wine has evaporated, remove the pan from the heat. Let cool a bit then add the ricotta, stir to incorporate. Add the dry cheese and the breadcrumbs. Finally the egg, the mustard, the Worchestershire and ~if needed~ salt.
Fill the cavity in the steak with the Ricotta mix.
Leave about 1 inch on each side of the pocket. Close the opening with toothpicks or two skewers like I did. One on each side aiming towards the center of the cut.
Drizzle with Olive oil or dab the surface with pieces of butter.
Place in a pre heated oven at 350F and bake for about 25 minutes.
Slice vertical cuts over the potato without reaching all the way to the bottom. This will create the “accordion” look. Generously drizzle the potato with oil and sprinkle with salt. Bake with the meat.
Meanwhile prepare the GREMOLATA
Place all the ingredients (not the oil) in the bowl of a food processor and pulse until finely chopped. Transfer to a bowl and add the olive oil to taste.
After 25 minutes or so, remove the Meat from the oven and cover it with foil.
NOTE:If you over bake it, this cut of meat will get tough, so I always like it a little “pink”.
When the potatoes are tender, remove them from the oven and slide pieces of cheese in the cuts, randomly. Place it back in the oven and let bake until the cheese has melted. a few minutes will be enough.
Serve the meat sliced with the potato and a generous drizzle of Gremolata.
PSA: 🙂 This meat pockets are delicious sliced the following day and served on a meat sandwich, too!!
ENJOY!!!