Kale & Bacon Stuffed Flank Steak with a Red Wine Reduction

Course: beef

Cuisine: American

Keyword: flank steak recipe, flank steak stuffed, stuffed flank steak

Prep Time: 30

Cook Time: 25

Total Time: 55

Servings: servings

Calories: 436kcal

Author: Colleen Kennedy

STuffed Flank Steak is a tasty change from pan seared steak. Stuffed with kale and bacon this stuffed steak recipe is a keeper!

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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.

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