Chipolte Peppper Stuffed Flank Steak
3 Chipolte Chillies (canned) 1 sm Sweet onion (chopped) 6 Sun dried tomatoes (chopped) 1 tb Chopped fresh thyme 1 c Grated fontina cheese 1/3 c Bread crumbs 2 lb Flank steak. saute...
Ingredients
- 3chipolte chillies (canned)
- 1small sweet onion (chopped)
- 6sun dried tomatoes (chopped)
- 1tbsp chopped fresh thyme
- 1cup grated fontina cheese
- 1/3cup bread crumbs
- 2lbflank steak.
Directions
- 1
3 Chipolte Chillies (canned) 1 sm Sweet onion (chopped) 6 Sun dried tomatoes (chopped) 1 tb Chopped fresh thyme 1 c Grated fontina cheese 1/
- 2
saute the onion in olive oil until translucent add the tomato, chilli, and thyme and saute a couple minutes more
- 3
mix the cheese and bread crumbs with the sauted mixture
- 4
lay the steak flat and place the stuffing in a line down the long axis of the steak
- 5
roll the steak around the stuffing (it should look like a large sausage), and tie every two inches with butchers twine
- 6
brown the rolled steak in a frying pan with olive oil for just a few minutes, then bake at 450 for 25 minutes
- 7
scrape any residue from the baking dish into the frying pan and deglase with white wine
- 8
slice the roll into two inch medallions and top with the strained wine sauce