Thursday, July 29, 2010

Stuffed Flank Steak

Start by cutting a large pocket into a good-sized flank steak (or in about four thick pork chops). Then make the following stuffing:

- Melt one half a stick of butter in a large frying pan (or in an equivalent amount of olive oil if you prefer)
- Finely chop and add two shallots
- Chop and add about four good sized mushrooms
- Include two tablespoons of bread crumbs or Panko
- Add one teaspoon of dried thyme and a few sprigs of chopped parsley
- Dice and add about five apricots
- Chop and add a handful of pistachio nuts (or pecans)
- Salt and pepper to taste
- Sauté and stir until well incorporated

Let this mixture cool and then stuff the flank steak (or pork chops), securing the opening(s) with a few toothpicks. In the same frying pan add some olive oil, salt and pepper the outside of the flank steak (or pork chops) and sauté it (them) to your preferred level of doneness. (Alternately, use your barbecue grill), When cooked, let stand five minutes and then cut the flank steak across the grain or serve the pork chops whole. In either case remove the toothpicks before serving.

Serve with a good potato salad or even mashed potatoes. (You can even make a little gravy for the mashed potatoes with the sauté pan drippings.)

No comments:

Post a Comment