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Entree
Italian
4 servings
15 minutes
30-35 minutes
3/4 stick unsalted butter
2 shallots, minced
1/4 cup organic celery, chopped
1 1/4 cups beef broth
8 ounces seasoned croutons
1/2 jar Sun Dried Roma Tomatoes (use Italian Sun Dried Tomatoes) chopped
1 jar Sun Dried Tomato Pesto
1 1/4 pounds flank steak
Fresh ground black pepper to taste
3 tablespoons extra virgin olive oil
Preheat oven to 350°F.
Sauté the shallots and the celery in the butter for 5 minutes.
Add the beef broth, the croutons and the tomatoes. Mix well.
Place stuffing in a casserole dish and bake 15 to 20 minutes. Set aside to cool. Increase oven to 425°F.
Lay steak flat on a cutting board. Spread pesto over the meat.
Cover the steak evenly with the stuffing. Roll up the meat lengthwise like a burrito and secure with tooth picks or use butcher’s twine.
Season with the salt and pepper on all sides.
Heat the olive oil in a cast iron skillet or roasting pan.
Sear the meat on all sides and finish cooking in the oven. Roast until cooked as desired.
For your information - Internal Cooking Temperatures for beef:
