MEDITERRANEAN STUFFED FLANK STEAK WITH RED WINE SAUCE

Any time you serve this gorgeous flank steak stuffed with cheese, salami, and artichokes, your family will think it’s a special occasion. The delicious oregano-infused sauce is great over pasta, and the beef melts in your mouth. All this in just twenty-five minutes of cooking time. Mama mia!

SERVES: 6

INGREDIENTS:

• 1-pound flank steak, butterflied
• 1 teaspoon salt, plus more if needed
• ½ teaspoon freshly ground black pepper, plus more if needed
• 8 slices sopressata or Genoa salami, finely chopped
• ½ cup grated Pecorino Romano cheese
• 6-ounce jar marinated artichoke hearts, drained and coarsely chopped
• 1 cup fresh bread crumbs
• 1 large egg, lightly beaten
• 2 tablespoons extra-virgin olive oil
• 1 large onion, finely chopped
• 1 teaspoon dried oregano
• 2 cups full-bodied red wine, such as Chianti, Zinfandel, or Sangiovese
• 1 cup beef stock or store-bought beef broth
• ½ cup finely chopped fresh flat-leaf parsley

INSTRUCTIONS:

1. Sprinkle the butterflied flank steak evenly with the salt and pepper and set it aside while preparing the filling.
2. In a mixing bowl, combine the chopped sopressata (or Genoa salami), grated Pecorino Romano cheese, chopped artichoke hearts, fresh bread crumbs, and beaten egg. Stir the mixture until it comes together.
3. Spread the filling mixture evenly over the butterflied flank steak. Starting from one long side, roll up the steak tightly into a compact roll. Secure the roll by tying it with butcher’s twine or using silicone bands.
4. Heat the olive oil in a pressure cooker over medium-high heat. Add the finely chopped onion and dried oregano, and sauté for about 2 minutes until the onion begins to soften.
5. Add the red wine and beef stock to the pressure cooker, stirring to blend with the onions and oregano.
6. Carefully place the stuffed flank steak into the stock in the pressure cooker.
7. Lock the lid in place and cook at high pressure for 25 minutes.
8. Allow the pressure to release naturally, and then remove the lid by tilting the pot away from you to avoid the steam. Transfer the cooked flank steak to a cutting board and loosely cover it with aluminum foil to keep it warm.
9. Stir the finely chopped parsley into the sauce in the pressure cooker and taste for seasoning, adding more salt and pepper if necessary.
10. Cut the butcher’s twine from the flank steak and slice the steak crosswise into 1-inch slices.
11. Serve each slice of stuffed flank steak in a pool of the red wine sauce.

NOTE:

• To butterfly the flank steak, start at the long side and use a long, sharp knife held parallel to the cutting board.
• Cut the steak in half horizontally, leaving one side attached so that it opens like a book.
• The steak should now be twice its original size, creating a large flat surface for filling.