Shrimp Stuffed Flank Steak With Bordelaise Sauce Food

SHRIMP STUFFED FLANK STEAK WITH BORDELAISE SAUCE

Steps:

• Heat olive oil over medium heat, in a medium sized sauté pan and add onions, bell peppers, salt and cayenne. Cook for 2 minutes, stirring occasionally. Add shrimp and cook, stirring for 2 minutes or until shrimp are pink. Add green onions, garlic and parsley and cook, stirring for 1 minute.
• Pour mixture into a bowl and let cool for a few minutes. Add egg, bread crumbs, cheese and mix well. Set aside.
• With a very sharp knife, butterfly flank steak, lengthwise. Lay flat. Placing hand on top of meat to secure. Slice meat in half, but not all the way through. Making two steaks which are still connected (hope I explained that right). Then you can open the meat and it will become one large, thin steak.or "butterflied".
• Season both sides of meat with Creole Seasoning. Take stuffing and put down the seam of the steak and wrap edges around stuffing, over lapping about 1/2 inch. Secure with butchers twine in several areas.
• Heat oil in large skillet over medium high heat. Sear stuffed steak on all sides, until well browned.
• Place in roasting pan and finish roasting for 35-40 minutes at 400°F.
• Remove from oven and let rest for 5 minute before serving with Bordelaise Sauce.
• Bordelaise Sauce:.
• Heat the oil in a sauté pan over medium heat. Add the onions and cook, stirring, for 1 minute. Add the shrimp, salt, and cayenne and cook, stirring for 2 minutes. Add the shallots, garlic and tomatoes and cook, stirring for 2 minutes. Add the wine and simmer for 4 minutes. Add the stock, parsley and green onions and simmer until slightly thick, about another 5 minutes. Add the butter and stir to combine, about 20 seconds.

STUFFED SHRIMP WITH GARLIC CREAM SAUCE

Steps:

• To prepare the garlic cream sauce: Heat 3 tablespoons of oil with the butter in a medium skillet over medium heat. Add the onion, shallots, garlic, and cook, stirring frequently, until the onions are tender and translucent, about 7 minutes. Add the anchovy paste and cook until fragrant. Add the half-and-half and simmer over medium-low heat.
• In a small bowl, combine the cornstarch with an equal amount of water and mix well. Whisk 1 1/2 tablespoons of the cornstarch mixture into the sauce. Whisk the sauce as it returns to a simmer. Simmer for 1 to 2 minutes then check the consistency. Repeat the process if the sauce is too thin. Season the sauce with salt and pepper and keep warm over very low heat.
• To prepare the artichoke, shrimp, and stuffing: Put the artichoke in a medium saucepan, add about 2 inches of water and a little salt. Cover the pot and steam the artichoke over medium heat until a leaf pulls off easily, about 40 minutes. Allow the artichoke to cool then pull away the leaves and scrape the fibrous 'hair' from the heart. Slice the artichoke heart and reserve.
• Preheat the oven to 400 degrees F.
• Heat 2 tablespoons oil in a medium skillet over medium heat. Add the onion, garlic, and shallots. Cook, stirring frequently, until the onions are tender and translucent, about 7 minutes. Remove the pan from the heat and add the bread crumbs, half the parsley and season with salt and pepper. Moisten the stuffing with enough chicken stock so that it holds together. Set the stuffing aside.
• Butterfly the shrimp. Remove the veins then lay the shrimp flat, cut-side up. Spoon stuffing into each shrimp. Place the artichokes in the bottom of a greased baking dish. Re-form the shrimp and place them in a snug single layer over the artichokes. Drizzle the shrimp with the melted butter and a little olive oil and bake until they are firm and opaque, about 10 minutes.
• Arrange the shrimp and artichoke on appetizer plates then drizzle with garlic cream. Garnish with the remaining parsley and serve.

STUFFED FLANK STEAK (BRACCIOLE)

Steps:

• Marinate steaks the night before with the Italian dressing and leave it overnight in the refrigerator. (This step is not necessary, but can be done to enhance flavor. If not marinating, season meat with salt, pepper and garlic before stuffing.).
• The next day, cut each of the two the flank steaks in half (thickness wise) but do not cut all the way through. For each steak, leave the two halves connected by a small amount. Unfold the two halves and lay it flat with the cut sides up.
• Combine the bacon, green onions, garlic, pepper and parsley. Divide the mixture in two - one part for each steak. For each steak, spread 1/2 of the mixture in the middle of the steak, leaving 1/4 of the steak on each edge with no mixture. Place 3 hard-boiled on the edge of the mixture. Flip the edge closest to the eggs over the eggs and roll up the steak jelly-roll style. Secure the end of the steak on the outside with toothpicks, skewers or tie with string.
• In a large stock pan, cover the bottom of the pan with oil and heat to medium heat. Brown each steak on all sides. Remove the steaks and remove excess oil from the pan. Add tomato puree, stewed tomato and tomato sauce. Add the steaks back into the pan with the sauce and bring to a boil. Lower heat and simmer for about one hour, or until the steaks are fork tender. Remove the steaks, put them on a plate and cover them. Let the sauce simmer for another hour. About 15 minutes before serving time, return the steaks to the pan with the sauce to warm them up.
• Just before serving, remove the steaks and arrange them on a plate. Remove the toothpicks, skewers or string. Using a very sharp knife or (preferably) an electric knife, slice the meat in approximately 1/2 inch thich slices. Pour some of the sauce over the side of the slices, letting the eggs and stuffing show for decorative colors. Use the remaining sauce for pasta, etc.

STUFFED FLANK STEAK

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, combine the stuffing mix, water and butter or margarine. Mix well and let stand for 5 minutes. Spoon the stuffing onto the steak, leaving a 1 inch border. Add the green onions and the red bell pepper.
• Roll from the long edge of the steak and secure with wooden toothpicks. Place steak seam side down in a 9x13 inch baking dish.
• In a separate small bowl, combine the gravy, wine OR apple juice, garlic and cheese. Mix well and pour over the steak.
• Bake at 350 degrees F (175 degrees C) for 1 hour, remove from oven and let stand before slicing.

STEAKS WITH SAUCE BORDELAISE

Steps:

• Bring broth to simmer in heavy small saucepan over medium-high heat. Add marrow; reduce heat to low and poach gently until marrow looks translucent and gray, about 2 minutes. Using slotted spoon, transfer marrow to small plate. Refrigerate marrow poaching liquid. Refrigerate marrow until cold and firm, about 45 minutes. Dice marrow finely; cover and chill. (Can be made 1 day ahead. Keep marrow and poaching liquid chilled.)
• Melt 1 tablespoon butter in heavy medium skillet over medium-high heat. Add shallot and sauté until translucent, about 3 minutes. Add wine and boil until reduced to scant 1/2 cup, about 5 minutes. Transfer reduction to small bowl.
• Melt 2 tablespoons butter in heavy large skillet over high heat. Sprinkle steaks lightly with salt and pepper. Add to skillet and sear until cooked to desired doneness, about 3 minutes per side for medium-rare. Transfer steaks to plates. Add wine reduction to skillet and bring to boil, scraping up browned bits. Reduce heat to medium. Whisk in remaining 3 tablespoons butter, 1 tablespoon at a time. Add 1/4 cup reserved marrow poaching liquid and diced marrow. Cook until marrow melts and sauce is smooth, whisking constantly, about 2 minutes. Thin sauce with more poaching liquid by tablespoonfuls, if desired. Season sauce with salt and pepper. Spoon sauce over steaks. Sprinkle with parsley.

BAKED STUFFED SHRIMP

Steps:

• In a medium bowl, mix crushed crackers, bread crumbs and garlic powder. In a small bowl, blend butter and Worcestershire sauce. Mix blended butter, pepper and Parmesan cheese into the cracker mixture. Stir in white wine, using only enough to hold together the mixture.
• Preheat oven to 400 degrees F (200 degrees C).
• Butterfly the shrimp using a sharp knife, and arrange back side up in a large baking dish. Stuff shrimp with heaping tablespoons of the cracker mixture.
• Bake 20 minutes in the preheated oven, until cracker mixture is lightly browned, shrimp are opaque, and the tails have curled.