Bifteck de flanc farci italienne (Print)
Viande tendre roulée garnie d'herbes, légumes frais et fromage, rôtie puis servie avec asperges.
# What You'll Need:
→ Dry Mix Ingredients
01 -
1 teaspoon dried oregano
02 -
1 teaspoon coarse sea salt
03 -
1/2 teaspoon dried basil
04 -
1/2 teaspoon dried rosemary
05 -
1/2 teaspoon dried thyme
06 -
1/2 teaspoon garlic powder
07 -
1/2 teaspoon garlic salt
08 -
1/2 teaspoon freshly ground black pepper
→ For the Pan
09 -
1 flank steak (2 lb), pounded to 1/3 to 1/2 inch thickness
10 -
1 lb fresh asparagus, woody ends trimmed
11 -
3 tablespoons extra virgin olive oil, divided
→ For the Filling
12 -
3 garlic cloves, grated
13 -
1/2 red bell pepper, diced
14 -
1/3 cup sun-dried tomatoes, diced
15 -
1/3 cup fresh basil, chopped
16 -
1 cup fresh spinach
17 -
1 egg yolk
18 -
2 tablespoons plain breadcrumbs
19 -
4 to 6 oz fresh mozzarella, shredded
# How to Make It:
01 -
Remove the flank steak from the refrigerator 30 to 60 minutes before preparing. Pound it between two sheets of parchment paper to desired thickness.
02 -
Preheat the oven to 220°C. Combine the dry mix ingredients and rub the mixture onto both sides of the steak. Place three pieces of kitchen string under the steak.
03 -
Mix all filling ingredients in a bowl until well combined.
04 -
Spread the filling onto the steak, leaving a 2.5 cm margin on all sides. Roll the steak tightly with the grain, securing the ends and middle with the kitchen string.
05 -
Heat a 15-inch cast iron skillet brushed with 1 tablespoon olive oil. Place the rolled steak in the skillet, drizzle with 1 tablespoon olive oil, and roast in the oven for 25 minutes.
06 -
While the steak cooks, toss the asparagus with the remaining tablespoon of olive oil.
07 -
Remove the skillet from the oven, add the asparagus, sprinkle with a pinch of salt, and switch the oven to broil mode. Return the skillet to the oven for 10 minutes.
08 -
Check doneness with a meat thermometer. For medium-rare, the temperature should read 54°C. Cover the steak with foil and let it rest for 10 minutes. Slice and serve with asparagus and pan juices.
# Additional Notes:
01 -
Letting the steak rest allows the juices to redistribute, ensuring tender slices.