Monday, March 11, 2013
Rolled Stuffed Flank Steak with Red Wine Sauce - 365 Ways to Wok
3 tablespoons vegetable oil
1 medium leek (white part only) or 1 onion, chopped
1 celery rib, chopped
1 1/2 pounds flank steak
1 cup dry bread crumbs
1/2 teaspoon dried marjoram
1/2 teaspoon salt
1/4 teaspoon pepper
1 (14 1/2 ounce) can beef broth
1 cup dry red wine
1/2 cup tomato sauce
1 tablespoon cornstarch
In a wok, heat 2 tablespoons oil over medium-high heat until hot. Add leek and celery and cook, stirring, until soft, about 3 minutes. Remove to a bowl to cool.
Split flank steak horizontally almost in half, without cutting completely through. Open meat up like a book and pound to 1/4 inch thickness. Set aside.
In a medium bowl, combine cooked leek and celery with bread crumbs, egg, marjoram, salt and pepper. Spread over flank steak, leaving a 1 1/2 inch border on all sides. Roll up meat to enclose filling, starting at a long side and tucking in short ends. Tie firmly with white kitchen string to hold shape.
Inn same wok, heat remaining 1 tablespoon oil over high heat, swirling to coat sides of pan. Add rolled flank steak and cook, turning, until browned all over 5-7 minutes. Add beef broth, wine and tomato sauce and bring to a boil. Reduce heat to medium-low, cover, and cook until meat is tender, 1 1/2 - 2 hours. Remove steak roll to a cutting board and let rest 15 minutes before slicing.
Dissolve cornstarch in 1/4 cup cold water and stir into sauce in wok. Cook over high heat, stirring, until sauce boils and thickens, 1-2 minutes. Cut meat across grain into 1-inch slices and arrange on a serving platter. Pass sauce separately.
Makes 6 servings.