Stuffed Flatiron Steak Recipe

Name: Stuffed Flatiron Steak
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 1/3-inch-thick slices of white Pullman bread; 1 tablespoon plus 1 teaspoon extra-virgin olive oil, plus more for brushing; 10 pitted prunes; 1 1/4 cups dry red wine; 1 piece of pancetta, cut into 1/4-inch dice; 4 large garlic cloves, very finely chopped; 4 ounces vacuum-packed cooked chestnuts, coarsely crumbled; 1 tablespoon chopped rosemary, plus 2 large sprigs; 1 tablespoon freshly grated pecorino cheese; 1/4 teaspoon cayenne pepper; Salt and freshly ground pepper; 2 large eggs, lightly beaten; 2 flatiron steaks, each pounded to a 1/3-inch thickness; 2 1/2 cups beef broth; 2 large shallots, coarsely chopped; 2 tablespoons all-purpose flour

Servings: persons

5 1/3-inch-thick slices of white Pullman bread
1 tablespoon plus 1 teaspoon extra-virgin olive oil, plus more for brushing
10 pitted prunes
1 1/4 cups dry red wine
1 piece of pancetta, cut into 1/4-inch dice
4 large garlic cloves, very finely chopped
4 ounces vacuum-packed cooked chestnuts, coarsely crumbled
1 tablespoon chopped rosemary, plus 2 large sprigs
1 tablespoon freshly grated pecorino cheese
1/4 teaspoon cayenne pepper
Salt and freshly ground pepper
2 large eggs, lightly beaten
2 flatiron steaks, each pounded to a 1/3-inch thickness
2 1/2 cups beef broth
2 large shallots, coarsely chopped
2 tablespoons all-purpose flour

1
Preheat the oven to 400u00b0. Put the bread on a large baking sheet and brush all over with olive oil. Bake for about 20 minutes, until very crisp and golden brown. Let cool. Break up the toasts and transfer to a food processor. Process to coarse crumbs.
2
In a large glass measuring cup, cover the prunes with 1/2 cup of the wine. Microwave at high power for 1 minute, or until the prunes are soft. Cut the prunes into 1/2-inch pieces and transfer to a large bowl along with the soaking wine.
3
In a large, deep ovenproof skillet, heat the 1 teaspoon of olive oil. Add one-third of the pancetta and cook over moderate heat until crisp, about 7 minutes. With a slotted spoon, add the pancetta to the prunes. Add the garlic to the skillet and cook over low heat for 1 minute. Scrape the garlic into the bowl. Add the bread crumbs, chestnuts, chopped rosemary, pecorino and cayenne and season with salt and pepper. Stir in the eggs.
4
Put the steaks on a work surface and season both sides with salt and pepper. Press half of the stuffing over each steak. Roll up the steaks lengthwise and tie at 2-inch intervals with kitchen string.
5
Turn the oven down to 350u00b0. Heat the remaining 1 tablespoon of olive oil in the skillet until shimmering. Add the steaks and cook over moderately high heat until browned all over, about 8 minutes. Turn the steaks seam side down. Add the remaining 3/4 cup of wine and pancetta to the skillet along with the broth, rosemary sprigs and shallots; bring to a boil. Transfer the skillet to the oven and braise the steaks for about 25 minutes, turning once, until a thermometer inserted in the steaks registers 130u00b0 for medium-rare to medium meat.
6
Transfer the steaks to a carving board to rest for 5 minutes. Whisk the flour into the pan juices and simmer over moderately high heat, whisking a few times, until the gravy is thickened and slightly reduced, about 3 minutes. Strain the gravy into a small saucepan, pressing on the solids. Season with salt and pepper and keep the gravy warm.
7
Untie the steaks and slice crosswise 1/4 inch thick. Serve with the gravy.

446

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 5 1/3-inch-thick slices of white Pullman bread, 1 tablespoon plus 1 teaspoon extra-virgin olive oil, plus more for brushing, 10 pitted prunes, 1 1/4 cups dry red wine, and more.

Yes, Stuffed Flatiron Steak falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stuffed Flatiron Steak

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions