Chipotle Peppper Stuffed Flank Steak
INGREDIENTS:
3 -(up to)
6 Chipotle chiles (canned)
1 sm Sweet onion (chopped)
6 Sun dried tomatoes (chopped)
1 tb Chopped fresh thyme
1 c Grated fontina cheese
1/3 c Bread crumbs
2 lb Flank steak
3 -(up to)
6 Chipotle chiles (canned)
1 sm Sweet onion (chopped)
6 Sun dried tomatoes (chopped)
1 tb Chopped fresh thyme
1 c Grated fontina cheese
1/3 c Bread crumbs
2 lb Flank steak
Here's a recipe I worked out last weekend that came out a great success. For those who are faint of heart, you might want to cut the chipotles down to one or two.
Saute the onion in olive oil until translucent. Add the tomato, chiles, and thyme and saute a couple minutes more. Mix the cheese and bread crumbs with the sauted mixture.
Lay the steak flat and place the stuffing in a line down the long axis of the steak. Roll the steak around the stuffing (it should look like a large sausage), and tie every two inches with butchers twine.
Brown the rolled steak in a frying pan with olive oil for just a few minutes, then bake at 450 for 25 minutes.
Scrape any residue from the baking dish into the frying pan and deglaze with white wine. (Add 1/2 C or so of white wine, scrape the pan, and boil down until slightly thick.)
Slice the roll into two inch medallions and top with the strained wine sauce.
paris@gene.com (Ken Paris)
CHILE-HEADS ARCHIVES
Saute the onion in olive oil until translucent. Add the tomato, chiles, and thyme and saute a couple minutes more. Mix the cheese and bread crumbs with the sauted mixture.
Lay the steak flat and place the stuffing in a line down the long axis of the steak. Roll the steak around the stuffing (it should look like a large sausage), and tie every two inches with butchers twine.
Brown the rolled steak in a frying pan with olive oil for just a few minutes, then bake at 450 for 25 minutes.
Scrape any residue from the baking dish into the frying pan and deglaze with white wine. (Add 1/2 C or so of white wine, scrape the pan, and boil down until slightly thick.)
Slice the roll into two inch medallions and top with the strained wine sauce.
paris@gene.com (Ken Paris)
CHILE-HEADS ARCHIVES