Stuffed Flank Steak

A pounded flank steak with a pocket carved into the center, stuffed with a hearty mix of whole wheat bread crumbs, onion, celery, carrot, tomato, and parsley, then broiled until charred on the outside and juicy within. When you slice it diagonally against the grain, each piece shows a beautiful spiral of meat and stuffing.

Pounding the steak first tenderizes the notoriously lean, chewy flank cut and makes it thin enough to pocket without tearing through. The vegetable and bread crumb stuffing stays moist inside the meat while the exterior gets a fast, high-heat sear under the broiler.

Three to four minutes per side is all it takes. Flank steak cooks quickly and goes tough if overdone.

Kitchen Tips

• Secure the pocket tightly with metal skewers or toothpicks. If the stuffing falls out during broiling, you lose the whole visual effect.
• Slice thin and on the diagonal, against the grain. Flank steak has long muscle fibers that get chewy if you cut with them.
• Let the steak rest 5 minutes after broiling before slicing so the juices stay in the meat, not on the cutting board.

Variations

• Add crumbled blue cheese or goat cheese to the stuffing for a rich, tangy filling.
• Swap whole wheat bread crumbs for seasoned Italian crumbs with Parmesan.
• Roll the steak around the stuffing pinwheel-style instead of pocketing, then tie with kitchen twine and slice into rounds.