Kale & Bacon Stuffed Flank Steak with a Red Wine Reduction is a delicious idea for a weeknight or weekend dinner!
This Kale & Bacon Stuffed Flank Steak with a Red Wine Reduction recipe is not complicated and is chock full of good ingredients. Tons of protein and nutrients, plus a delicious taste!
Flank steak is becoming more and more mainstream. You can do a lot with a nice piece of flank steak but for me, where it shines is when you stuff it like I did here. It's juicy and flavorful and leftovers, if there are any, are delish!
We all know how good kale is for us. The trick to making kale taste its best is massaging it. Whether you are cooking it or serving it raw, massage it first with a bit of oil or bacon fat. It makes all the difference. Also, cut out hard stems from the larger leaves.
Enjoy
Kale & Bacon Stuffed Flank Steak with a Red Wine Reduction
STuffed Flank Steak is a tasty change from pan seared steak. Stuffed with kale and bacon this stuffed steak recipe is a keeper!
Ingredients
- Steak
- 2 - 2 ½ pound piece of flank steak
- 1 cup red wine
- 2 shallots minced
- ¼ cup olive oil
- 8 strips of bacon chopped into ½ inch pieces
- 1 big bunch of kale chopped (about 2 cups after its cooked)
- 2 TBS red wine vinegar
- Salt and pepper
- Red Wine Reduction Sauce
- 1 TBS olive oil
- 2 shallots chopped
- 2 cups of red wine a Cabernet or Merlot work nice
- 1 TBS honey
- 1 TBS Worcestershire sauce
- Salt & pepper
Instructions
- Depending on your piece of meat and its thickness. Choose to either pound it out a bit to thin and even it out OR carefully butterfly it to almost the other end without cutting through, flap it open like a book to make stuffing it easier.
- Combine red wine, shallots and olive oil and marinate your meat for 4-24 hours, wrapped and in the refrigerator.
- When ready to cook your meat - remove it from the refrigerator and blot the meat dry.
- Discard the marinade.
- Allow the meat to rest on the counter for 30 minutes.
- Meanwhile, in a large pan with 2 inch deep sides, cook your bacon until crisp.
- Remove the bacon and leave the drippings,
- Add in your kale tossing it gently in with the bacon drippings.
- Saute your kale over medium heat for about 20 minutes or until it is the tenderness you enjoy.
- Move the kale around often, cover the pan when you can to help it cook quicker.
- After 8-10 minutes add in a couple splashes of red wine vinegar and season it well. Add in a few TBS of water and cover to continue cooking. Once the kale is done to your liking, remove it from the heat, toss in the bacon, adjust seasoning if necessary and when it is cool enough to handle, stuff your flank steak.
- To stuff your steak - Lay out 6-8 pieces of kitchen twine cut 6 inches in length.
- Season your meat inside and out with salt and pepper.
- Lay your meat out and down the middle, pile your kale and bacon filling. Leave a little room at the ends.
- Pulling the meat in the middle on either side, wrap it around the filling until the ends overlap and tie it up tight and quick.
- Work your way out to the ends doing the same thing.
- The meat is malleable, just work/pull it until you get a good wrap - no filling should be sticking out anywhere except at the very small ends.
- Make sure you secure each end with the twine. Or you can tue up the whole thing. Really depends on your meat.
- Fire up your grill and cook the meat over medium-high heat for about 8-10 minutes per side or until done to your liking. (Since the beef is tied up and stuffed it will take a bit longer to cook.). Look for an internal temp of about 130 degrees.
- Saute the shallots in the olive oil for 2-3 minutes.
- Add in the wine reduction ingredients, bring to a boil, then reduce by half.
- Spoon the sauce over the finished meat and serve.
Notes
Depending on the size shape and thickness or your flank steak, you may wish to either pound it out or butterfly it for easier stuffing. If you butterfly it, do not cut all the way through it. Use a sharp knife and go slow until you come close to the opposite side and open the meat up like a book and flatten it out a bit.
Nutrition
Serving: 6servingsCalories: 436kcalCarbohydrates: 9gProtein: 33gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 91mgSodium: 149mgPotassium: 655mgFiber: 1gSugar: 5gVitamin A: 187IUVitamin C: 3mgCalcium: 49mgIron: 3mg
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Jo-Lynne {Musings of a Housewife} says
Oh my goodness, that looks DELICIOUS!!!!!!
Savory Simple says
girl, this looks AMAZING
Marie Matter says
Such a great concept - loved reading all about it. And OH MY GOODNESS does this look good!!
Sherry says
Wow that looks amazing my mouth is watering.. Philly cow shae look really like a great concept.
Mommy Entourage says
I love the Philly Cow Share concept and would love to get involved!
Lauryn says
With all of the kale we are getting this summer, I can't wait to try it! Would you like some steak with your kale? YES Please! LOVE Philly Cow Share!