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A marinated and cracked black pepper-encrusted
beef flank steak roll, stuffed with seasoned mushrooms and shallots,
is roasted to perfection and served with a savory pan sauce.
- 1 (2-pound) flank steak
2 tablespoons cracked black peppercorns - divided use
2 tablespoons chopped fresh flat-leaf parsley
3 cloves garlic, thinly sliced
2 teaspoons chopped fresh rosemary
1/2 cup dry red wine
1/4 cup soy sauce
3 tablespoons butter
1 pound crimini or white button mushrooms, sliced
5 shallots, peeled and chopped
3/4 teaspoon salt - divided use
1 cup beef broth
- Place steak in a 13 x 9 x 2-inch nonreactive
pan (stainless or glass). Sprinkle half the peppercorns along
with the parsley, garlic and rosemary over meat. Rub seasonings
into meat. Whisk together red wine and soy sauce and pour over
steak. Cover and marinate it overnight in the refrigerator.
- Preheat oven to 350°F (175°C)
about 30 minutes before cooking flank steak.
- Heat a large skillet over medium heat.
Add butter and swirl to coat until melted. Add mushrooms and
shallots to skillet and sauté until liquid has evaporated
and mushrooms are brown, about 8 to 10 minutes; stir often. Season
with 1/4 teaspoon salt and remove from heat.
- Lift meat from marinade and lay flat.
If the meat is fairly thick, butterfly steak and spread out flat,
otherwise leave as is. Spread mushrooms over meat, leaving a
1-inch border on sides and on one end. Roll meat up starting
from the side where mushroom filling goes all the way to the
end. Tie in 3 places with butcher's string. Season with 1/2 teaspoon
salt and rub remaining peppercorns into surface. Return meat
to pan with marinade, cover with foil, and bake 2 hours or until
meat is tender. Transfer meat to a serving platter and loosely
cover with foil; set aside.
- Skim and discard fat from pan. Pour into
saucepan and stir in broth. Bring to a boil and cook until reduced
to 1 cup. Remove string from meat and slice. Serve with warm
Makes 6 servings.
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