It was our annual Spode Christmas dinner with my Dad and Penny tonight, so needed to find a new yummy festive meal!! This was perfect!!! Tasted so yummy and was quick and easy!! We so fancy :) We made this with stuffing, Strawberry Romaine Salad, and edamame!!
Ingredients
- 4 Pounds flank steak
- 1 Teaspoon sea salt
- 1 Cup cranberry jelly
- ¼ Cup balsamic vinegar
- 2 Sprigs rosemary
- 1 white onion sliced
- 1 Tablespoon garlic minced
- 1 Cup Bleu cheese
- ½-1 Tablespoon peppercorns fresh cracked
Cranberry Filling
- ½ Cup cranberries
- 1 Tablespoon fresh rosemary
- 1 shallot small
- ¼ Cup walnuts chopped
- 1 Cup Bleu cheese crumbled
- 4 Ounces cream cheese softened
- 1 Teaspoon black pepper
Instructions
- Prepare marinade. Add steak to a Ziplock bag. Pour in cranberry sauce and balsamic vinegar. Add rosemary, onion slices, and garlic. Seal and let marinate for at least 3 hours, or up to 8.
- Remove steak, season with salt and pepper and bring to room temp.
- Meanwhile, prepare the filling. Add all ingredients to the food processor or blender and pulse for 30 seconds to combine and lightly break down the ingredients.
- Butterfly the steak by slicing in half widthwise and stopping before slicing all the way through. You can then pound steak lightly with a meat mallet.
- Spread the filling over the steak. Roll into a tight log and seal with twine. Tightly roll into a sheet of plastic wrap and refrigerate for 10 to 15 minutes.
- Meanwhile, heat a frying pan over medium high heat.
- Spread pepper onto a plate. Roll the steak in fresh cracked pepper.
- Sear for 2 minutes per side
- Preheat oven to 350 degrees F.
- Place into the oven and bake for 20 minutes for medium rare.
- Remove steak and rest for 10 minutes
- Slice and serve.
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