Hickory Nut Gap Farm Rolled Flank Steak Recipe
Try this recipe from Hickory Nut Gap Farm, which also appears in the Farmer & Chef Asheville cookbook.
Rolled Flank Steak
- 1 ½ pounds flank steak
- 2 tablespoons olive oil
- ¾ teaspoon salt, or to taste
- ¾ teaspoon freshly ground pepper, or to taste
- 1 large egg, lightly beaten
- 4 cloves garlic, minced
- ¼ cup (1 ounce) shredded farmer’s cheese or other mild white cheese
- ½ cup fine, dry, plain breadcrumbs
- ¼ cup onion, finely chopped
- ¼ cup fresh watercress or spinach, chopped
- 1 teaspoon fresh parsley, minced
- Heat grill to medium-high heat or oven to 400 degrees. Brush steak with oil, and sprinkle with salt and pepper to taste. Let stand for 20 minutes.
- In a medium bowl, combine egg, garlic, cheese, breadcrumbs, onion and watercress; mix thoroughly. Season lightly with salt and pepper.
- On a work surface, pound steak with a meat mallet to flatten evenly to about ½-inch thick. Place it so that the long side is nearest you. Spread cheese mixture over meat, leaving a 1-inch border. Roll flank steak up and over cheese mixture like a jellyroll. Tuck in ends of steak, and tie in 4 or 5 places with butcher’s twine.
- Grill rolled steak, turning as it browns, until medium-rare or an instant read thermometer inserted in center of inside of roll reads 125 degrees, 15 to 20 minutes. Alternately, roast the rolled steak on a rack in a roasting pan to desired doneness, 15 to 20 minutes. Let stand 5 to 10 minutes before slicing.