Flank Steak, Spanish
This Spanish-inspired flank steak is a flavorful and satisfying dish, perfect for a special occasion or a comforting weeknight meal. The tender steak is seasoned with a blend of spices, rolled with a savory filling, and baked to perfection. The rich, aromatic flavors and tender texture make this a truly memorable meal.
Ingredients
- 1 pound Flank steak
- 2 tablespoons All-purpose flour
- 1 teaspoon Chile powder
- 1 teaspoon Salt
- 2 tablespoons Butter (or vegetable shortening) (Originally lard or melted suet. Substituted with butter for modern preference. Can also use vegetable shortening for similar texture.)
- 1/2 cup Bread crumbs
- 1/2 cup Tomato, chopped
- 1/4 cup Onion, chopped
- 1/2 teaspoon Oregano
- 1 leaf Bay leaf
- 1/2 cup Tomato sauce
Instructions
- 1Have the butcher score the flank steak in a criss-cross pattern. This helps the steak cook evenly and absorb flavors. In a small bowl, mix together the flour, salt, and chile powder.
- 2Rub the seasoned flour mixture all over the scored flank steak. Spread the butter (or shortening) evenly over the steak. In a separate bowl, combine the bread crumbs, chopped tomato, chopped onion, oregano, bay leaf, and a pinch of salt. Spread this filling evenly over the steak.
- 3Carefully roll up the flank steak, starting from one short end. Tie the rolled steak securely with kitchen twine at intervals to hold it together.
- 4Preheat oven to 300°F (150°C). Place the rolled steak in a baking dish. Pour the tomato sauce over the top and add a pinch of salt. Cover the dish and bake for 2-3 hours, or until the steak is tender. Check occasionally and add a little water if the sauce seems to be drying out.