- Rating:
- Servings:
- 8
- Difficulty:
- Total Time:
- Recipe By:
- Tom Fraker
Ingredients
- 3/4 stick Unsalted Butter
- 2 Shallots minced
- 1/4 cup Organic Celery chopped
- 1 1/4 cups Beef Broth
- 2 4 ounce packages Good Life Food Organic Croutons use Garden Herb Croutons crumbled
- 1/2 jar Sun Dried Roma Tomatoes (use Italian Sun Dried Tomatoes) chopped
- 1 jar Sun Dried Tomato Pesto
- 1 1/4 pounds Flank Steak
- Fresh Ground Black Pepper to taste
- 3 tablespoons Extra Virgin Olive Oil
Directions
Preheat oven to 350°F.
Sauté the shallots and the celery in the butter for 5 minutes. Add the beef broth, the croutons and the tomatoes. Mix well. Place stuffing in a casserole dish and bake 15 to 20 minutes. Set aside to cool.
Increase oven to 425°F.
Lay steak flat on a cutting board. Spread pesto over the meat. Cover the steak evenly with the stuffing. Roll up the meat lengthwise like a burrito and secure with tooth picks or use butcher’s twine. Season with the salt and pepper on all sides. Heat the olive oil in a cast iron skillet or roasting pan. Sear the meat on all sides and finish cooking in the oven. Roast until cooked as desired.
Note:
For your information - Internal Cooking Temperatures for beef:
Rare 125ºF
Medium 135ºF
Well Done 145ºF
