Winter Food Pairings: Rolled Stuffed Flank Steak and Potatoes

When it is cold outside, we want something hearty to eat to warm our bodies and to provide us with extra fuel to combat the cold. There is almost nothing heartier than meat and potatoes. Rather than fixing a traditional pot roast, for example, try using a flank steak.

Flank steak is cut from the abdominal muscles of the cow and is generally less expensive than many other cuts of meat. It is also rather tough, which is why most recipes using flank steak feature some type of marinade to tenderize it. Nevertheless, flank steak has a lot of flavor and is a popular choice for the grill. In addition, it is an excellent choice for cooking in the oven. To prepare your flank steak, you will, as previously mentioned, need to first make a marinade.

A good marinade for this particular recipe is to mix together 1 cup of chopped onions, 2 cups orange juice (you can also use pineapple juice, if you prefer), 1 teaspoon of thyme, ½ teaspoon of crushed rosemary leaves, 2 tablespoons of Worcestershire sauce, and Kosher salt and cracked black pepper to taste. Marinade about a 2-pound piece of flank steak, that has been beaten flat, in this mixture in the refrigerator overnight. By the way, the citric juice in your marinade helps to break down the connective tissues of the beef, thereby, rendering it more tender. (Also, beating the flank steak flat will not only make it easier to roll up but will also tenderize it a bit more.)

The stuffing for your rolled flank steak can be made with any type of ingredients that you like. You can even use actual stuffing. I, however, prefer to use fresh vegetables; i.e., cauliflower, carrots, onions, and mushrooms. I also tend to use a bit more cauliflower than I do the other vegetables. The cauliflower just seems to blend better with the flavors of the meat. Make sure to finely-chop your vegetables. You can also add some nuts, such as English walnuts (my personal preference) or pecans. Once you have chopped all of your vegetables, remove the meat from the marinade. (Keep the marinade, though. You are going to use it later.) Lay the flank steak on a flat surface and spread the vegetables evenly all over the steak. Roll the steak and vegetables up tightly. (The end result will look a bit like a jelly roll.) Tie the roll with string to keep all of the vegetables inside the steak. Place the rolled flank steak in a baking pan and baste with the marinade. Cook for 50-60 minutes in a 400-degree Fahrenheit oven, basting about every 15 minutes. You can use a meat thermometer to determine when the meat is at the desired doneness. (For rare, the internal temperature should be 140-degrees; medium 160-degrees; and well-done 170-degrees Fahrenheit.) Remove from the oven and be sure to cut against the grain.

The type of potatoes you serve is really up to your own taste. Simple roasted potatoes are always good. Brush with some cooking oil and sprinkle on your favorite seasonings before roasting. (I often use Cajun spices, because I like a little kick.) Boiled potatoes are also just find. Drain and sprinkle with some rosemary and/or garlic. When choosing potatoes, do not instantly go straight to the russet potatoes. Yukon gold potatoes are, in my opinion, the best potatoes around. They have thin skins, so you really do not need to peel them. They also have a certain sweet flavor, to which I have become addicted.

For those in your household who prefer meat and potatoes, rolled stuffed flank steak with potatoes is sure to please. It also offers a new take on the traditional meal. You might also be able to get some vegetables down them.