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Argentine Stuffed Flank Steak

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Argentine Stuffed Flank Steak

Seared then broiled flank steak stuffed with cheese and tomatoes, one of the best meals I've eaten!
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Servings: 8 servings
Course: Dinner
Ingredients Equipment Method

Ingredients
  

  • 1 1/2 cups grape tomatoes halved
  • 1 cup Fontina or Gouda cheese small cubed
  • salt to taste
  • pepper to taste
  • 2 tablespoons olive oil
  • 2 pound flank steak

Equipment

  • large oven-proof skillet
  • Medium bowl
  • butcher's twine

Method
 

  1. Preheat oven to 400 degrees.
  2. Trim the steak to be a nice thick rectange. Score the meat lengthwise down the center about half way through. Then cut into each side to make two fold-out flaps. Open to make one long strip of steak. Season the meat with salt and pepper to taste.
  3. Mix tomatoes and cheese with salt and pepper to taste in medium bowl. Spread evenly on flank steak. Roll starting with a short side until all rolled up. Tie with twine in six places.
  4. Heat oil in oven-proof large skillet. Sear steak on all sides over medium heat.
  5. Place steak in oven for 30 minutes or until internal temp is 160 for medium-well. Remove from oven and from pan, then let sit for 10 minutes while juices reabsorb into meat. Slice and enjoy!

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