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Premier Series Artisan Recipe - October 2012

Flank steak tends to be a lean cut of beef that benefits from tenderizing, marinating or slow baking and will take on the flavors that are cooked with it (this is why you need to add the Gainey Merlot just before baking). Please enjoy this delicious meal with a simple green salad and a glass of Gainey Merlot. Flank Steak with Herb Stuffing

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Flank Steak with Herb Stuffing

Ingredients:
• 2 lbs beef flank steak
• 1 1/2 cups soft bread cubes
• 1/4 cup pine nuts
• 1/4 cup chopped fresh parsley
• 1/4 cup grated Parmesan cheese
• 1 egg, slightly beaten
• 1/2 tsp dried basil leaves
• 1/2 tsp dried oregano leaves
• salt and pepper, to taste
• 2 Tbsp butter
• 1/2 large onion, chopped
• 3 cloves garlic, crushed
• 1/2 cup fresh mushrooms, sliced
• 2 Tbsp olive oil
• 1 cup Gainey Merlot


Directions (Serves 6):
Preheat oven to 350°F.

Pound steak with a meat mallet.

In a bowl, combine bread cubes, pine nuts, parsley, Parmesan cheese, egg, basil, oregano, salt and pepper; set aside.

Melt butter in a skillet and sauté onion and garlic until soft and golden, about 3 minutes. Add mushroom slices; cook until softened. Add onion, garlic and mushrooms to the pine nut mixture and mix well.

Spread stuffing mixture on steak. Roll lengthwise, jellyroll style, and tie string about every 2 inches. In a large skillet, brown meat on all sides in olive oil. Transfer meat to a baking dish. Add Gainey Merlot and cover with foil. Bake 2 hours. Cut into 1-inch thick slices and serve with pan drippings.

Accompany with a glass of Gainey Merlot.

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September 2012

August 2012

July 2012

June 2012

May 2012

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