Succulent and richly flavoursome, this recipe for stuffed flank steak couldn’t be simpler, and it really makes the most of a fantastic Manx cut.
TOP TIP: When you prepare the flank steak for rolling, you’ll need to butterfly it so it opens up like a book. Ask your local butcher to do this for you.
▹ Serves 6 to 8 people
▹ Prep Time: 2 hours 30 mins
▹ Cooking Time: 50 mins
INGREDIENTS
For the marinade
• 60ml Ellerslie Extra Virgin Oil
• 60ml red wine vinegar
• 4 cloves of garlic, minced
• Freshly ground salt and pepper
• 40g Manx fresh chopped parsley
For the recipe
• 900g (approx.) of Manx flank steak
• 250g Manx mushrooms, roughly chopped
• 1 clove of garlic, minced
• 400g spinach, roughly chopped
• 100g Manx goats’ cheese
METHOD
1. Preheat your oven to 200°C.
2. If your local butcher has not done this for you, you can butterfly the steak yourself by lining your knife parallel to your cutting board. Slice through the centre of the steak, stopping just before cutting it all the way through. Open the flank steak up on the fold, doubling the original length.
3. In a mixing bowl, combine the oil, vinegar, garlic, salt, pepper, and parsley. Add the steak and coat it in the mixture. Cover with wrap and leave to marinate for up to 2 hours. It can be left at room temperature on cooler days, but in warmer weather it’s best to leave it in the fridge for the first hour and allow it to rest outside the fridge for the last hour.
4. Heat 1-2 tablespoons of the oil in a large, oven-safe skillet or frying pan over a medium heat. Add the mushrooms and cook, stirring occasionally for 4-6 minutes until they are softened, slightly browned, and the juice is reduced.
5. Add the garlic and cook for a further 2 minutes. Stir in the spinach after 1 minute and remove from the heat.
6. Spread the mushroom and spinach mixture evenly over the marinated steak. Sprinkle with the goats’ cheese.
7. Roll the steak with the grain (the lines in the meat), starting with the smallest end first. Roll tightly, tucking in any loose pieces as you roll. Tuck the ends of the steak in to create a width along the whole roll.
8. Use butchers cooking twine to snugly loop and tie around the steak. It should be nice and tight, enough to hold it together. If you don’t have twine, you can also use a dozen or so toothpicks.
9. Add 1 more tablespoon of the oil to the skillet and place over a high heat. When the oil starts to ripple, carefully place the rolled and stuffed flank steak in the pan and sear until the steak is browned on all sides. This should take around 4 minutes on all four sides.
10. Remove from the hob and place the skillet in the oven. Bake for 25 minutes or until a meat thermometer reads 50°C (medium rare) or longer, depending on how you prefer your steak.
11. Remove from the oven and allow to rest for 15 minutes. Cut the rolled steaks into 4cm/1.5-inch-thick slices and serve hot with your favourite seasonal Manx veg and roast potatoes.
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