A star is born. Flaunt this flashy flank, dressed to the nines in a standout sausage stuffing that defies all limits of
self-control.
You also can use this fabulous concoction of caramelized onion, mushrooms, sweet Italian sausage and fresh tarragon to stuff a roasted chicken or turkey, or use in a frittata, omelette or scrambled with eggs and fresh spinach for an easy, delicious brunch. Make the stuffing with or without the bread crumbs depending on your current relationship with carbs—both are lip-smacking bliss.
Rockin’ Rolled Stuffed Flank Steak with Sausage, Mushrooms, and Tarragon
Serves 6
For the stuffing:
2 tablespoons extra virgin olive oil
1 large onion, finely diced
Coarse salt, freshly ground black pepper, to taste
1/2 pound sweet Italian sausage (pork or turkey) casings removed, crumbled
2 cups favorite mushrooms, sliced
2 cloves garlic, minced
1/2 cup dry white wine
Pinch of dried tarragon
Pinch of dried chervil
Pinch of lemon pepper
Pinch of grated orange peel
Pinch of fennel seed
2 tablespoons unsalted butter
1/2 cup fresh bread crumbs
4 tablespoons chopped fresh tarragon
In a large nonstick skillet, heat the oil until shimmering. Sauté the onion over medium heat until caramelized, about 15 minutes. Season with salt and pepper. Add the sausage and cook for 5 minutes, breaking apart with a wooden spoon. Add the mushrooms, garlic, wine and spices, and cook for 15 minutes. Melt the butter in the mixture then fold in bread crumbs. Stir in tarragon and remove from heat. Set aside.
For the flank steak:
1 (2-pound) flank steak, butterflied (you can ask your butcher to do this for you)
Coarse salt, freshly ground black pepper, to taste
1 teaspoon herbes de Provence
Kitchen twine to tie the roast as it is rolled
1 tablespoon olive oil
Preheat the oven to 400° Fahrenheit.
To prepare the stuffing, in a large nonstick skillet heat 2 tablespoons of oil until shimmering. Sauté the onion over medium heat until caramelized, about 15 minutes. Season with salt and pepper. Add the sausage and cook for 5 minutes, breaking apart with a wooden spoon. Add the mushrooms, garlic, wine and spices; cook for 15 minutes. Melt the butter in the mixture, then fold in the breadcrumbs. Stir in tarragon and remove from heat. Set aside.
To prepare the steak, let it sit at room temperature while you make the stuffing. Generously season the steak with salt, pepper, and herbes de Provence.
Lay the steak flat on a work surface and cover with the stuffing mixture. Carefully roll the meat and tie with twine.
In large skillet, brown the roast in 1 tablespoon olive oil over medium-high heat for a few minutes. Transfer to a roasting pan and bake for 1 1/2 hours. Allow the steak to rest for 10 minutes before slicing.
