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Stuffed Flank Steak
By Chef Tom Fraker


3/4 stick Unsalted Butter
2 Shallots minced
1/4 cup Organic Celery chopped
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.


For your information - Internal Cooking Temperatures for beef:

Rare 125ºF

Medium 135ºF

Well Done 145ºF