3/4 stick Unsalted Butter
2 Shallots minced
1/4 cup Organic Celery
1 1/4 cups Beef Broth
8 ounces Seasoned Croutons
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
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:
Well Done 145ºF