Braised Stuffed Flank Steak with Meat Filling

Serves 6 to 8

This beef flank steak recipe makes a delicious presentation for a special occasion or entertaining. As I recall, it came from my brother who was a trained chef. Admittedly, it takes some work to prepare, but is basically quite easy and the results are well worth the effort. For a mushroom-stuffed flank steak, see the similar and related recipes.

Ingredients

• 1 beef flank steak, 2 to 2-1/2 pounds
• 8 tablespoons (1 stick) butter, preferably unsalted, divided
• 2 cups 1/4-inch bread cubes made from 4 to 5 slices home-style white bread
• 1 cup chopped onions
• 1 cup chopped celery
• 1/4 pound lean ground beef
• 1/4 pound lean ground pork
• 1/4 pound lean ground veal
• 1 large egg
• 1/4 cup chopped fresh parsley
• 1/4 teaspoon dried rosemary
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon savory
• Salt and pepper to taste
• 2 tablespoons olive oil
• 2 medium celery stalks, cut crosswise into 1/4-inch slices
• 1 medium onion, cut into 1/4-inch slices
• 1 medium carrot, coarsely chopped
• 1/2 cup dry red wine and 1/2 cup low-sodium beef stock or broth (can use all broth)

Make a pocket in steak, cutting through the center from one long side to within 1/2-inch of edge on the other long side and 1-inch from edge on short sides.

Preheat oven to 350° F. Melt 4 tablespoons of the butter in a skillet. Add the bread cubes and fry until crisp and brown. Transfer to a bowl. Melt 2 tablespoons in the same skillet. Add onions and celery; stir for about 5 minutes. Transfer onions and celery to the same bowl as the bread cubes. Add the ground meats and the next 7 ingredients to the bowl. Knead with your hands and then beat with a spoon until well-blended. Fill the steak with the ground meat mixture. Close the open side using a trussing needle and thread.

Melt 2 tablespoons of butter with the oil in a baking pan large enough to hold the steak. Brown the steak in the hot butter without burning. Transfer the steak to a platter. Add the celery, onions and carrots to the baking pan and cook for 8 to 10 minutes. Pour in the wine and stock; bring to a boil, scraping up all the brown bits. Return the steak to the pan and cover tightly with foil. Bake for 1 hour or until tender. Transfer steak to a heated platter and remove the thread.

Skim fat from the juices in pan. Strain liquid through a fine sieve, pressing down hard on the vegetables to extract all the juices. Discard the remaining pulp. (If you prefer, you can leave the vegetables intact rather than straining. I often do that.) Taste sauce for seasoning. Slice the steak on the diagonal against the grain into thin slices. Pass the sauce separately.