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Stuffed Flank Steak With Caramelized Onion

Stuffed Flank Steak With Caramelized Onion

This is a Persian Stuffed Flank Steak With Caramelized Onion and hard-boiled eggs, pistachio, and gremolata. The stuffed blank steak is grilled to perfection and cut into slice before enjoying it.

INGREDIENTS

60 m  6 serving  210 cals 

For Steak

1 flank steak,(2.5 LB, butterflied) 2 tbsp olive oil salt & pepper balsamic glazed for serving

 

For Stuffing

1 cup caramelized onion 1 cup gremolata 1 cup pistachio, chopped 1/3 cup green onions, chopped 1/2 cup sundry tomato, chopped 2 boiled eggs, 9 minutes salt & pepper

 

For Gremolata

1 cup fresh breadcrumb 1 cup fresh parsley, chopped 1 tbsp lemon zest 2 tbsp parmesan cheese 1 clove garlic 2 tbsp olive oil salt & pepper

 

For Caramelized Onion

1 large yellow onion, diced 2 tbsp olive oil 2 tbsp vegetable oil pinch of salt 1 tbsp balsamic vinegar 2 garlic cloves, chopped

 

 

DIRECTIONS

First butterfly steak by leaning your knife up parallel with a cutting board and slicing through the center of the steak. Then you can open up the steak like a book. You have one long piece then pound the steak with a mallet to an even thickness. 

 

For Gremolata, blend all ingredients above in the food processor, set aside.   

 

For Caramelized Onion, evenly cut the onion into medium dice. Preheat a thin layer of olive oil and vegetable oil over low to medium heat. In a large pan once the oil warm, add the onion to the pan with a pinch of salt and cook the onions until they have started to golden color, above 5 minutes. Add chopped garlic, stir the onions and garlic as infrequently as possible just enough to prevent burning add the balsamic vinegar and deglaze the pan, set aside. 

 

Top butterfly steak with salt and peppers then caramelized onion (spreading it out evenly), Gremolata, green onions, sundry tomato, chopped pistachios, and boiled egg. Leave an inch border along the edges clear of stuffing. Roll the steak along the grin using a cooking string and tie the steak in 2 inches. Drizzle the roll with salt, pepper, and olive oil. Place the roll on a hot grill pan and grill all sides of the role, then baked in the oven for 45 minutes depending on how much you like to eat. Remove the steak from oven and let rest for 15 minutes, serve with balsamic glaze. 

 

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Chef Maryam Ghargharechi

Chef Maryam Ghargharechi

Proud mom, wife, and red seal chef with a passion! Member of WACS, CCFCC, and BC Chefs' Association.

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