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FLANK STEAK WITH DRESSING
4 to 6 servings

This pinwheeled roast has been in Joy since 1936.

Pat dry:

  • One 2- to 2 ½-pound flank steak

Place the flank steak on a cutting board so that the tapered portion is pointing toward you and the thinner side is facing your knife hand. With your knife parallel to the cutting board, carefully cut the flank steak horizontally, stopping ½ inch away from the opposite edge. Open the flank steak like a book and pound it to an even thickness.

Season both sides with:

  • 1 teaspoon salt

Melt in a Dutch oven or large skillet over medium heat:

  • 4 tablespoons (½ stick) butter

Add and sauté until soft and golden:

  • 1 small onion, finely chopped
  • 1 celery rib, finely chopped
  • 2 garlic cloves, minced

Transfer the sautéed vegetables to a bowl and mix in:

  • 1 cup dry bread crumbs
  • 1 large egg, beaten
  • 2 tablespoons chopped parsley
  • 1 teaspoon sweet paprika
  • 1 teaspoon Worcestershire sauce
  • ¼ teaspoon dry mustard

Spread this stuffing over the steak. Starting at the tapered end, roll the steak up loosely and tie it at 2-inch intervals. Preheat the oven to 300°F.

Wipe out the pan and heat over medium-high heat:

  • 3 tablespoons vegetable oil

Brown the rolled steak on all sides in the hot oil. Transfer to a plate and reduce the heat to medium. Whisk into the oil:

  • 2 tablespoons all-purpose flour

Cook, stirring, until the flour takes on a nutty smell, about 2 minutes. Gradually whisk in:

  • 2 cups dry red wine, beef stock, tomato juice, or a combination
  • ¼ teaspoon salt

Bring to a simmer. When thickened, return the steak to the pan and spoon the sauce over the meat. Cover and bake until the internal temperature of the meat reaches 130° to 135°F, about 1 hour.

Let the meat rest for 10 minutes. Cut into ½-inch-thick slices and place on a serving plate. Pour some of the sauce over the meat; transfer the remaining sauce to a gravy boat or bowl for passing around the table.

Meat