Easy Eats: Seriously Stuffed

2012-02-25T20:30:00Z 2014-09-03T15:00:23Z Easy Eats: Seriously StuffedStory and recipe by Lucy Schnuck Feast Magazine | Inspired Local Food Culture/Midwest
February 25, 2012 8:30 pm  • 

The waning of winter calls for rich dishes with densely layered flavors. This recipe offers a tender cut of meat stuffed with a slightly sweet, slightly bitter and extremely flavorful cheese sauce with the ever-satisfying addition of roasted garlic. These cornerstones of comfort food come together to provide a hearty and palate-pleasing weeknight meal.

Roasted Garlic & Roquefort Stuffed Flank Steak

Serves | 6 |

  • 2½ to 3 oz Roquefort
  • 2 Tbsp whole-grain Dijon mustard
  • ¾ cup fresh bread crumbs
  • 1 Tbsp honey
  • 2 Tbsp Italian flat-leaf parsley
  • 1¾- to 2-lb flank steak
  • 2 heads garlic, roasted and cloves peeled
  • 1 Tbsp kosher salt
  • 2 tsp freshly ground black pepper
  • grapeseed oil for coating/grilling

| Preparation | Preheat grill to medium heat. In a food processor, combine the cheese, mustard, bread crumbs and honey, and process until the ingredients come together into a paste. Scrape into a bowl, fold in the parsley and set aside.

With a very sharp knife, carefully cut the flank on the long side, being careful not to cut all the way through, leaving the meat attached at the top, side and bottom and creating a pocket. Spread the cheese mixture evenly inside the pocket.

Stuff the garlic cloves in the steak, spreading them out evenly. Close the pocket and make sure the steak isn’t overstuffed. Season the outside of the steak with salt and pepper, and close the pocket with wooden skewers or toothpicks* or tie it with linen twine about 5 times widthwise and once lengthwise, like a roast. Lightly coat with oil and grill, about 10 minutes per side. Remove the flank from the grill, cover with tinfoil and let rest for 10 to 15 minutes. Slice on the diagonal and serve.

*Soak the skewers or toothpicks in water for at least an hour so they don’t burn.


The good linens. Keep some linen butcher’s twine on hand to use when grilling. It’s a little more expensive than conventional twine but won’t burn on the grill.

A quicker roast. Roasting garlic in the oven can take a lot of time, but there is a way to cheat this process. Peel garlic cloves and place them in a pot over medium heat with about 1½ inches of grapeseed oil. Cook for 10 to 15 minutes or until the garlic is soft. This method not only yields roasted garlic in less than half the time but also creates a deliciously aromatic garlic oil.

Getting fresh. Fresh bread crumbs are necessary for the success of this recipe. Boxed bread crumbs will create a cheese mixture with a grainier, less desirable texture. To make your own fresh bread crumbs, simply throw a few pieces of bread into a food processor and pulse until completely processed. Easy as that!


Join FEAST and Schnucks Cooks Cooking School on Wed., March 28, at 6pm to make the tasty dishes in the menu above. Tickets are just $45 for a night of cooking, dining and wine. RSVP at schnuckscooks.com.

The menu:

  • Roasted Garlic & Roquefort Stuffed Flank Steak
  • Rosemary-Parmigiano New Potatoes
  • Brussels Sprouts with Shallots
  • Raw Apple Cake

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