2005

Braised Stuffed Flank Steak
(Bavette Farcie Braisie)

Source: Jacquespepin.net

(Serves 6 to 8)

Flank steak, usually roasted or charcoal-broiled, is served as London broil when thinly sliced. The meat is fibrous and tough if not cut against the grain. This particular recipe will serve, inexpensively, 6 to 8 persons. With any left over, you may serve it cold, sliced with lettuce and tomatoes.

1 flank steak, 2 to 2 1/4 pounds untrimmed (1 3/4 pounds trimmed), prepared for stuffing

If you should buy the steak untrimmed, pull out the "skin" and trim off the fat, which is heavy on one end. Have the butcher cut a pocket in the steak for stuffing, or cut one in yourself.

Stuffing
1/4 cup vegetable oil
3 tablespoons sweet butter
3 cups small bread cubes (make with white bread-1/2-inch cubes)
1 pound lean ground beef
1 egg
1 onion, peeled and chopped (about 3/4 cup)
1/2 stalk celery, chopped
1 tablespoon chopped parsley
2 cloves garlic, peeled and chopped fine
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon crushed thyme or savory

Heat the oil and butter in a skillet. Add the bread cubes and sauté over medium heat until brown on all sides. Combine the remaining ingredients in a large bowl and then add the bread cubes, mixing in lightly to avoid making it too mushy. To make the pocket for the stuffing, place the steak on a board with your palm on the meat. Hold your knife so that the blade is flat. Cut into the meat lengthwise, parallel to the board. Be careful not to cut all the way through to the other side or come out at either end. Stuff the flank steak, then bring the lower lip of the steak back against the stuffing and then bring the top lip down over this so that you form a nice loaf. Salt and pepper the loaf all around and tie with a few strings to keep securely closed.

2 tablespoons butter
1 tablespoon oil
1 medium carrot, peeled and diced fine (about 3/4 CUP)
1 onion, chopped (about 3/4 cup)
2 bay leaves
1 tomato, coarsely chopped (about 1 cup)
1 teaspoon thyme leaves
2 cups beef broth
1 cup dry red wine
2 tablespoons arrowroot diluted with 1/4 cup cold water

Heat the oil and butter in a large deep casserole with a cover. Brown the stuffed meat on all sides. Add the carrot, onion, bay leaves, tomato and thyme, allow to cook over moderate heat, uncovered, for 5 minutes. Add the broth and wine and bring to a boil, cover and braise on a very low heat on top of the stove or place in a 400-degree oven for 1 hour and 10 minutes. Lift the meat to a serving platter, remove the strings and keep warm. Stir the arrowroot-and-water mixture into the sauce. Bring up to a boil and cook until the sauce has thickened slightly. Stir in salt and pepper to taste. Strain the sauce or leave the vegetables in, according to your taste. Serve the carved meat with spoonfuls of the sauce.