Easy-to-Create, Elegant Beef Presentation

Many cooks shy away from even attempting to make this type of entrée, because it looks like would be extremely difficult. But nothing could be further from the truth. It is actually quite easy. If you have ever rolled up a towel, you have the all the skill required.

The most difficult part is slicing open the flank steak. Choose one that is fairly thick. If you don’t see one, ask the butcher’s area of your local market to cut you one extra thick, telling them that you want to make a stuffed, rolled flank steak from it. If you ask them nicely, they will usually go ahead and slice it for you.

If you are going to slice it yourself, lay it flat on your work surface, with the long side oriented so you can slice it with either your left or right hand, and the short side closest to you. Now place a cutting board face down on top of it. Press down on the cutting board, to firmly hold the steak in place and begin slicing the long side almost all the way through from your left to your right, or vice versa. You want it to open up like a narrow book when you are finished.

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.

Quick Tip:  After you have let the meat rest, it is easier to slice it if you keep it bound in the twine until after cutting. If you are clever, you can plan for this when you bind the steak, and space your twine as far apart as you would like the thickness of your finished slices, then merely cut in between the twine. This will make all of your portions uniform in size. After you have positioned the slice on a plate, remove the twine. Keeping it bound this way keeps the filling from falling out and the steak from unrolling during the serving process.

Recipe courtesy of Family Circle, photo courtesy of measuringcupsoptional.com