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Stuffed Flatiron Steak

Source: © Food & Wine Magazine
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Active Time:  40 Minutes
Total Time:  1 Hour 40 Minutes
  4 to 6 servings
Pat Sheerin: Grilling Perfect Steak Plus: F&W's Beef Cooking Guide
5   1/3-inch-thick slices of white Pullman bread
1 tablespoon  plus 1 teaspoon extra-virgin olive oil plus more for brushing
10   pitted prunes
1 1/4 cups  dry red wine
1 5 ounce  piece of pancetta cut into 1/4-inch dice
4   large garlic cloves very finely chopped
4 ounces  vacuum-packed cooked chestnuts coarsely crumbled
1 tablespoon  chopped rosemary plus 2 large sprigs
1 tablespoon  freshly grated pecorino cheese
1/4 teaspoon  cayenne pepper
salt and freshly ground pepper
2   large eggs lightly beaten
2  2 1/4 pound  flatiron steaks each pounded to a 1/3-inch thickness
2 1/2 cups  beef broth
2   large shallots coarsely chopped
2 tablespoons  all-purpose flour
Stuffed Flatiron Steak Recipe at
Preheat the oven to 400°. Put the bread on a large baking sheet and brush all over with olive oil. Bake for about 20 minutes, until very crisp and golden brown. Let cool. Break up the toasts and transfer to a food processor. Process to coarse crumbs.

In a large glass measuring cup, cover the prunes with 1/2 cup of the wine. Microwave at high power for 1 minute, or until the prunes are soft. Cut the prunes into 1/2-inch pieces and transfer to a large bowl along with the soaking wine.

In a large, deep ovenproof skillet, heat the 1 teaspoon of olive oil. Add one-third of the pancetta and cook over moderate heat until crisp, about 7 minutes. With a slotted spoon, add the pancetta to the prunes. Add the garlic to the skillet and cook over low heat for 1 minute. Scrape the garlic into the bowl. Add the bread crumbs, chestnuts, chopped rosemary, pecorino and cayenne and season with salt and pepper. Stir in the eggs.

Put the steaks on a work surface and season both sides with salt and pepper. Press half of the stuffing over each steak. Roll up the steaks lengthwise and tie at 2-inch intervals with kitchen string.

Turn the oven down to 350°. Heat the remaining 1 tablespoon of olive oil in the skillet until shimmering. Add the steaks and cook over moderately high heat until browned all over, about 8 minutes. Turn the steaks seam side down. Add the remaining 3/4 cup of wine and pancetta to the skillet along with the broth, rosemary sprigs and shallots; bring to a boil. Transfer the skillet to the oven and braise the steaks for about 25 minutes, turning once, until a thermometer inserted in the steaks registers 130° for medium-rare to medium meat.

Transfer the steaks to a carving board to rest for 5 minutes. Whisk the flour into the pan juices and simmer over moderately high heat, whisking a few times, until the gravy is thickened and slightly reduced, about 3 minutes. Strain the gravy into a small saucepan, pressing on the solids. Season with salt and pepper and keep the gravy warm.

Untie the steaks and slice crosswise 1/4 inch thick. Serve with the gravy.

Recipe reprinted by permission of © Food & Wine Magazine. All rights reserved.
Date Added: 12/06/2010
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