Olive Stuffed Flank Steak With Cherry Tomato Confit
Description: Indulge in the succulent flavors of Olive Stuffed Flank Steak With Cherry Tomato Confit, a delectable dish bursting with Mediterranean-inspired goodness, perfect for elevating your dining experience.
Cook Time: 16 minutes
Prep Time: 3 hours
Total Time: 3 hours and 16 minutes
Recipe Category: Steak 🥩
Keywords: Meat, < 4 Hours
Nutritional Information:
- Calories: 866.3
- Fat Content: 71.1g
- Saturated Fat Content: 13.7g
- Cholesterol Content: 77.5mg
- Sodium Content: 307.5mg
- Carbohydrate Content: 15.9g
- Fiber Content: 3.5g
- Sugar Content: 8.6g
- Protein Content: 43.6g
Ingredients:
| Quantity | Ingredient |
|---|---|
| 2 tbsp | Olive oil |
| 2 | Onion |
| 1 | Garlic clove |
| 1 | Kalamata olive |
| 1/4 cup | Flat leaf parsley |
| 1 sprig | Fresh thyme |
| 1 | Pine nuts |
| 1/2 cup | Currants |
| 1/4 tsp | Kosher salt |
| 2 | Flank steaks |
| – | Fresh ground black pepper |
| 1 1/2 lb | Cherry tomatoes |
| 1 tbsp | Red wine vinegar |
| 1 sprig | Fresh rosemary |
Instructions:
For the Olive Stuffing:
- Heat 2 tablespoons of olive oil in a sauté pan over medium heat.
- Add the onions and cook until soft and caramelized, stirring occasionally, about 10 minutes.
- Add the garlic and cook until aromatic, for a few more minutes.
- Remove from heat and transfer to a bowl.
- Stir in the olives, herbs, pine nuts, and currants. Set aside to cool.
For the Flank Steaks:
- Place one flank steak on a work surface and cover it loosely with plastic wrap.
- Use a meat pounder to pound the steak until about 1/3 inch thick.
- Score the steak in a crisscross pattern, making shallow cuts in each direction.
- Spread half of the stuffing evenly over the surface of the steak, then roll it up like a jelly roll.
- Use kitchen twine to tie the steak in 5 or 6 places to secure it.
- Repeat with the other steak and remaining stuffing.
- Season the outside of the steaks with salt and pepper.
- Preheat the oven to 400°F.
- Pour 2 tablespoons of olive oil into a roasting pan and place it over medium-high heat.
- Sear the steaks well on all sides until nicely browned, about 6 to 8 minutes.
- Remove the pan from heat and transfer the steaks to a plate.
- Discard any fat in the pan and scrape out any burned bits.
- Return the steaks to the roasting pan and roast, uncovered, for 7 to 8 minutes.
- Turn the steaks over and continue to roast until the internal temperature reaches 120°F to 130°F, about 7 to 8 minutes more.
- Remove the pan from the oven and allow the steaks to rest for 5 to 8 minutes.
- Cut and remove the kitchen string, then transfer the steaks to a cutting board.
- Use a sharp knife to cut them into slices 1/2 to 3/4 inch thick.
- Arrange the slices on a platter and pour any pan juices over the top.
For the Cherry Tomato Confit:
- Preheat the oven to 225°F.
- Place the cherry tomatoes in a baking pan large enough to hold them in a single layer.
- Pour olive oil over the tomatoes, add the herb sprigs and garlic cloves, and season generously with salt and pepper.
- Roast, uncovered, until the tomatoes are swollen and the skins are wrinkled, about 3 hours.
- Remove the tomatoes from the oven and allow them to cool.
- Pour the tomatoes into a small bowl and cover. Refrigerate overnight for best flavor.
- When ready to serve, drain the tomatoes in a strainer set over a bowl, reserving both the tomatoes and the oil.
- Discard the herb sprigs and garlic cloves.
- Place the drained tomatoes in a small bowl and add the vinegar, chopped thyme, and 1 tablespoon of reserved oil.
- Mix gently, being careful not to break up the tomatoes.
- Season to taste with salt and pepper.
Indulge in the rich flavors of Olive Stuffed Flank Steak With Cherry Tomato Confit, a culinary masterpiece that will delight your taste buds and impress your guests with its exquisite blend of savory and tangy goodness. Perfect for any occasion, this recipe is sure to become a favorite in your repertoire! 🍅🥩
