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Flank Steak With Meat Stuffing Shaker Style

chef.camargo's picture
Ingredients
  Flank steak 2 1⁄2 Pound, thoroughly trimmed
  Butter 8 Tablespoon
  White bread slices 5 , cut into 1/4-inch cubes to make about 2 cups (Homemade Type)
  Finely chopped onions 1 Cup (16 tbs)
  Finely chopped celery 1 Cup (16 tbs)
  Lean ground beef 1⁄4 Pound
  Lean ground veal 1⁄4 Pound
  Lean ground pork 1⁄4 Pound
  Egg 1
  Finely chopped fresh parsley 1⁄4 Cup (4 tbs)
  Crumbled dried rosemary 1⁄4 Teaspoon
  Crumbled dried basil 1⁄2 Teaspoon
  Crumbled dried savory 1⁄2 Teaspoon
  Ground sage 1⁄4 Teaspoon
  Salt 1 1⁄2 Teaspoon
  Freshly ground black pepper 1⁄4 Teaspoon
  Vegetable oil 2 Tablespoon
  Celery stalks 2 Medium, trimmed, leaves removed, cut crosswise into 1/4-inch-thick slices
  Onion 1 Medium, peeled and cut crosswise into 1/4-inch-thick slices
  Carrot 1 Medium, scraped and coarsely chopped
  Beef stock/1 cup water / a combination of the two 1 Cup (16 tbs) (Fresh Or Canned)
Directions

GETTING READY
1 Ask your butcher to cut a pocket in the steak.
2 Or with a long, very sharp knife, slit the steak horizontally from one of the long sides, cutting through the steak to within about 1/2 inch of the other long side and to within about 1 inch of each short end.
3 Preheat the oven to 350°.

MAKING
4 In a heavy 8- to 10-inch skillet, melt 4 tablespoons of the butter over moderate heat.
5 Add the bread cubes, stirring frequently, fry them until they are crisp and golden brown.
6 Using a slotted spoon, transfer the cubes to a deep bowl.
7 Melt 2 more tablespoons of butter in the skillet, add the chopped onions and chopped celery.
8 Stir for about 5 minutes, until they are soft but not brown.
9 Using a rubber spatula, scrape the onions and celery over the bread cubes.
10 Add in the ground beef, veal, pork, egg, parsley, rosemary, basil, savory, sage, salt and pepper.
11 Using both your hands, knead vigorously.
12 Beat with a wooden spoon until all the ingredients are well blended.
13 Holding the steak upright on its long closed side, pack the stuffing tightly into the pocket.
14 Lay the steak flat and close the open side by sewing it with a large needle and white thread.
15 In a large heavy casserole, melt the remaining 2 tablespoons of butter with the oil.
16 Brown the steak in the hot fat, turning it to cook evenly.
17 To a plate, transfer the steak.
18 Add in the sliced celery, sliced onion and carrot to the remaining fat in the casserole.
19 Cook for 8 to 10 minutes, stirring frequently or until the vegetables are soft.
20 Pour in the stock or water and bring to a boil over high heat.
21 Scrape the brown particles from the bottom and sides of the pan.
22 Return the steak to the casserole along with the juices.
23 Cover tightly and braise in the middle of the oven for 1 hour.
24 On a heated platter, place the steak and remove the thread.
25 Skim off the fat from the surface.
26 Through a fine sieve, strain the liquid into a sauceboat or bowl, pressing down hard on the vegetables with the back of a spoon to extract all their juices.
27 Correct the seasoning.

SERVING
28 Serve the gravy separately with the steak.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Braising
Ingredient: 
Beef
Interest: 
Party
Preparation Time: 
15 Minutes
Cook Time: 
95 Minutes
Ready In: 
110 Minutes
Servings: 
8

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