When Mitch is in charge of making dinner I always know it’s going to be something inventive. He loves opening the fridge or the pantry and just throwing things together.. he is fearless, a quality that I love and admire in him.
AND, it always turns out amazingly well. This time it was flank steak stuffed with a mixture of sun-dried tomatoes, grainy mustard, goat cheese, basil, dried jalepenos, and other herbs. Mmmm-mm.. it was soooo good!
A salad on the side, and it was the perfect dinner!
- 1 grass-fed flank steak
- 2 Tbsp gluten-free mustard
- 1/3 cup sun-dried tomatoes
- 3 big basil leaves, roughly chopped
- 1 shallot, diced
- 2 cloves garlic, minced
- 1 tsp fresh dill
- 1 tsp dried jalepenos
- 1/4 goat cheese
- Turn your oven on to 350 degrees.
- Lay the flank steak out on a large cutting board, cover it with plastic wrap, and beat it with the bottom of a small, heavy saucepan until it has flattened out slightly.
- Put all the other ingredients in a small bowl and mix well with a fork.
- Spread out the filling mixture on the flank steak and roll it up.
- Place the flank steak roll in a glass baking dish and pop it in the oven.
- Cook for approximately 20 minutes, but check it frequently for doneness. (We usually cook it for less as we like our meat rare)
- Once it is done to slightly rarer than you want it, take it out of the oven and let it sit for 10 minutes. It will continue cooking slightly, and this will also give the filling some time to 'set'.
- After it has sat for 10 minutes, transfer it to a large cutting board and use a sharp knife to cut it into 1-inch thick pinwheels.
- Serve with a side salad and enjoy!