Search Results

Flank Steak Medallions

This is an effortless and elegant dish that is perfect for weeknight or special occasion dinners. You could easily roll the steak ahead of time and refrigerate. Then reheat in the oven when your guests arrive. Carefull not to overcook!

Ingredients:

1 Pound Flank Steak
1 Cup MINV Sun Dried Tomato Tapenade
2oz Fresh Soft Goat Cheese Crumbled
Salt, and Freshly Ground Pepper

Prepare the Grill. Cut the steak in half. Cut each half in half again horizontally. You should then have 4 thin pieces.

Place a piece of steak between 2 sheets of parchment or wax paper and pound untill about 1/4-inch thick; repeat with remaining pieces. Sprinkle both sides of pounded steaks with salt and pepper then place on a hot grill or in a hot skillet. Cook about 2 minutes per side until seared. Do not over cook as the steaks are thin.

Transfer the steak to a cutting board. Spread each steak with a thin layer of tapenade then sprinkle with the goat cheese. Starting at the long, side roll up very tightly and place them seam side down on the cutting board pressing down a bit. Slice each stuffed steak into 3 pieces and arrange the spirals on 4 warmed plates. Serve immediately with swiss chard or lentil salad with green olives and feta. Serves 4.

Used in this recipe:

Sun-Dried Tomato Tapenade Balsamic & Garlic