2021 Holiday Pairings Guide Booklet - Digital - Flipbook - Page 5
Stuffed Flank Steak
Recipe by Winery Chef DJ MacIntyre
Yield: 4 servings
I NGR EDIEN TS:
1 flank steak – trimmed
1 Tbsp. kosher salt
2 tsp. black pepper – ground
1 tsp. garlic – granulated
1 tsp. onion powder
½ cup onions – diced 3/8”
2 Tbsp. garlic – minced fine
1 cup celery – diced 1/4”
½ cup currants – fresh/frozen, black, red or white
½ cup walnuts – toasted, chopped ¼”
4 cups bread crumbs – pulsed coarse in food processor
1 Tbsp. thyme – dried
2 tsp. savory – dried
1 tsp. lemon zest – minced fine
¾ cup chicken stock – warmed
6 Tbsp. butter – unsalted
M ETHOD :
Melt 6 tablespoons of the butter in a sauté pan, then add the onion and garlic. Sauté for 4-6 minutes until the onions begin to
sweat and become translucent. Remove from the heat and set aside, cooling at room temperature. In a large bowl, mix together
by hand the bread crumbs, walnuts, celery, herbs and zest. Then add in the onion-garlic mixture along with all the melted
butter. Then add half the warmed chicken stock. Mix thoroughly with your hands until the melted butter and stock have
completely integrated with the bread crumbs, breaking up any large chunks with your fingers. Continue to add 2 spoonfuls of
stock until the stuffing can hold its shape for 5-6 seconds before crumbling. You want it to be just moist enough, but not too
moist or it will become dense after it absorbs the juices of the cooked meat. (Note: It should be even drier if you are stuffing a
turkey, 3-4 seconds before crumbling.) Fold in the currants, then season to taste and store in an airtight container overnight to
let the ingredients bloom.
Combine the kosher salt, pepper, granulated garlic and onion powder in a small bowl. Lay your flank steak out on a large
baking sheet. Gently score one side of the meat and then season both sides with the salt mixture. Place the scored side facing
up and begin to place the stuffing in the middle of the steak running lengthwise. Roll the sides up trapping the stuffing in the
middle. Either truss the rolled steak with butcher's twine or use short metal skewers to pin the sides together. Gently pack the
ends with more stuffing. Place inside a roasting pan with a baking screen underneath. Roast in a 400° pre-heated convection
oven for 8-10 minutes. You will want to use a thermometer to check the temperature of the inside of the steak, not the stuffing.
When the temperature of the steak reads 115°-120° (mid-rare to medium) remove from the oven and let rest for 7 minutes. Slice
with a sharp knife and serve, minding the metal skewers. Enjoy with family and friends and a glass of Willamette Pinot Noir.
PAIR WITH:
2018 Bernau Block Pinot Noir
The 2018 vintage resulted in perfectly ripe fruit with intense color and opulent flavors. Deep garnet colored in the glass, the
wine opens with a complex nose of bramble fruit, plum, dried herbs and minerality notes. Showcasing concentration and
elegance, the palate is packed with flavors of red and black fruit framed by cedar and earth. The well-structured, polished
tannins and balancing acidity suggest this wine will further reward those with patience.
Peak drinkability: 2021 – 2030.
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