Stuffed Flank Steak with Button Mushrooms
& Caesar Salad
Ingredients:
2 lb. flank steak, trimmed
1 ea. red sweet onion, sliced
1 ea. red pepper, sliced
1 cup chopped celery
1 oz. olive oil
1 oz. chopped fresh basil
kosher salt
pepper
5 oz. larged chopped romaine lettuce hearts
1 oz. Parmesan cheese
1 tsp. fresh basil chiffirod
2 cups Harris Ranch marinade
Directions:
Place flank steak into a plastic container; pour Harris Ranch Restaurant marinade over beef and refrigerate for two to four hours.
Heat 1/2 oz. of olive oil. Add onions, celery and peppers and sauté until tender. Add basil and season with salt and pepper. Remove from heat and let cool. Tenderize flank steak with a mallet. Fill with sauteed mixture and tie with butcher string. Season with salt and pepper. Heat remaining 1/2 oz. of olive oil in a pan and sear meat on all sides. Place into oven at 350 degrees for 15 minutes. Remove and let stand for 10 minutes.
While the meat is resting, combine and toss lettuce, Caesar dressing, Parmesan cheese, and basil chiffirod. Place in the center of a chilled 10” plate. Remove string from flank steak and slice into 1 inch sections. Place on salad and top with artichokes and mushrooms.
