Flank Steak Stuffed with Rice and Red Pepper Rouille
Most often used in French cuisine, this dish's rouille features roasted red peppers, grated Parmesan cheese, basil leaves, chicken broth, extra virgin olive oil and garlic.
9 roasted red peppers, stems/seeds removed, coarsely chopped
11⁄2 cups grated Parmesan cheese
11⁄2 cups packed basil leaves
1⁄3 cup chicken broth
1⁄2 cup extra virgin olive oil
3 tbsp. minced garlic
3 qt. cooked long grain or parboiled rice
3⁄4 cups bread crumbs
3 lb. flank steak, butterflied, pounded to 1⁄4-in. thick
2 tbsp. olive oil
12 basil sprigs
1. To form rouille, combine first six ingredients in food processor and purée until smooth.
2. Work rouille into rice and stir in bread crumbs to make cohesive stuffing. Lay flank steak out flat and cover with half of rice mixture. Roll up and tie to secure in place. Place remaining rice mixture in baking pan.
3. Sear steak on hot griddle and place in roasting pan. Bake at 375°F for 50 to 60 minutes, until meat registers 145°F. Remove from oven and rest for 15 minutes. Meanwhile, drizzle olive oil over remaining rice and top with some bread crumbs. Bake for 15 minutes while beef is resting.
4. To serve: For each portion, serve two to three slices of beef and 1 cup rice. Garnish with sprig of basil.
Recipe by USA Rice Federation