Premier Series Artisan Recipe - February 2013

“This recipe comes from my Grandmother and I have wonderful memories of making it with her when I was a little girl,” says Jayme Nunn, family member and Pietra Santa Director of Sales & Marketing. “Not only is it really tasty, but it is also festive looking and easy to make! Enjoy with your Pietra Santa Sangiovese.” Stuffed Flank Steak with Spinach and Mushrooms

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Stuffed Flank Steak with Spinach and Mushrooms

Ingredients:
• 1 lb flank steak
• 1 cup of red wine
• ¼ cup good quality olive oil
• 6 cloves fresh garlic, finely minced
• 1 tsp salt
• 1 tsp pepper

Pound steak to even thickness of approximately ¼ inch. Mix next five ingredients in a large zip-lock bag. Add meat and marinate 1-4 hours.

Stuffing:
• 5-6 oz. fresh spinach
• 6 medium-sized mushrooms, finely chopped
• 3-4 cloves fresh garlic, minced
• 1 Tbsp olive oil
• salt and pepper, to taste
• 2 Tbsp Italian-style bread crumbs


Directions:
Sauté all stuffing ingredients together excluding the bread crumbs. When garlic is soft and spinach is wilted, spoon into a small mixing bowl – pressing out all liquid. Drain and let cool. Mix in bread crumbs. Lay out steak and spread a thin layer of the stuffing over entire piece. Tightly roll and tie with string. Pan sear meat on all sides and move to a roasting pan; cook at 350° for 30-40 minutes or until cooked to your liking. Let meat stand for 5-10 minutes before slicing.

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January 2013

December 2012

November 2012

October 2012

September 2012

August 2012

July 2012

June 2012

May 2012