A Great Stuffed Flank Steak


  • 1 Flank steak, sea salt and pepper
    ½ head of bok choy
    1 small onion, finely chopped
    1 slice whole grain bread, crumbled
    2 tbsp. raisins
    2 tbsp. extra virgin olive oil
    ¾ cup unbleached flour
    ½ tsp. pepper
    ½ cup red wine
    2 cups beef stock (please use organic) beef stock recipe available here.

**When you buy the flank steak, have the butcher pass it through the tenderizer on time. Spread out flank steak and rub with pepper and salt.**

**To skip the stuffing part: Spread 2 tbsp butter and olive oil on flank steak then broil on high for 4 minutes one side and 4 minutes opposite side. Recommended outdoor grill for best taste.**


To make stuffing, cut the leaves off the fleshy part of the bok choy stalks. Chop the leaves coarsely and set aside. Chop the stalk and sauté the onions in olive oil and butter until soft. Add bread slice, crumbled, and raisins and sauté about 5 minutes more. Spread stuffing on flank steak. Cut 4 length of string. Roll up steak, tie with string and dredge in flour mixed with pepper.

In a heavy skillet, brown the flank steak on all sides in butter and olive oil. Remove  and pour out fat. Add the wine and stock to pan, bring to boil and skim. Reduce covered, for 2 hours or until meat is tender.

Transfer flank steak roll to a heated platter and keep warm in oven while making sauce. Bring sauce to a boil sauce has reduced by about on half and has thickened slightly. Stir in chopped bok choy leaves and let simmer a minute or so.

To serve, slice crosswise and place slices on  individual plates. Spoon sauce over.

Serves: 4

**Flank Steak provides the most bang for your buck in protein per square inch.**

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