Rolled Flank Steak with Blue Cheese Stuffing -
This easy to make, but impressive dish pairs perfectly with our newest release of our 2010 Estate Sapphire Cuvee. Invite some friends over for an evening of great wine and fine food!
Rolled Flank Steak With Blue Cheese Stuffing
2 teaspoons olive oil + oil for the steak
1/2 cup chopped shallots
1/4 to 1/2 teaspoon minced garlic (optional)
1/4 to 1/2 teaspoon minced fresh thyme
1 1/2 cups small croutons (plain works best)
3-4 ounces blue cheese, crumbled
2 tablespoons dry breadcrumbs
1 pound flank steak
Kosher salt and freshly ground pepper to taste
Preheat the oven to 350º. Heat a skillet over medium-high heat. Add the oil and shallots and cook until softened, add the garlic and thyme. Continue cooking until the shallots are lightly browned. Transfer to a medium-size bowl and let cool slightly. Mix in the croutons, cheese and bread crumbs.If the steak is overly thick, pound it a little to flatten the meat and even out the thickness so it will cook more uniformly; a larger surface area will also increase the amount of stuffing that it will hold. Put the steak on a work surface and mound the blue cheese stuffing lengthwise down the center, going with the grain of the meat. Roll the steak side-to-side so the edges touch. If needed, add more croutons and breadcrumbs to increase the amount of stuffing. Tie the rolled steak securely in several places with kitchen string. Season well with salt and pepper. Heat an oven-proof skillet over medium-high heat. Coat the skillet with a thin layer of oil, then add the steak and sear on all sides. Transfer the skillet to the oven and roast for 10 minutes. Turn the steak over and return to the oven for about 10 minutes longer, until the meat registers 125°-130° on an instant-read thermometer (medium-rare).Transfer the steak to a warmed platter, cover loosely with foil and let rest for about 5-10 minutes before carving crosswise against the grain of the meat.