Manchego Stuffed Flank Steak with Spanish Romesco Sauce
Give your basic weeknight steak dinner a fun and flavorful twist! Two Spanish classics are the secret here…nutty, aged, imported, sheep’s milk Manchego cheese plus a simple, smoky roasted pepper sauce for dipping.
- 1 lb flank steak
- 1 tsp minced garlic
- 1/2 cup grated Manchego cheese, plus additional for topping
- Spanish green olives for garnish
- 1 cup jarred roasted peppers rinsed and drained
- 3 TB almonds
- 1 TB olive oil
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 tsp sherry vinegar
To make Romesco Sauce:
- Puree all ingredients in a blender, food processor, or using an immersion blender. Season to taste with salt and pepper. Romesco Sauce can be made up to 3 days ahead.
To prepare your steak:
- Place your flank steak on a cutting board. Holding it down with one palm, carefully slice across the flank steak widthwise/horizontally without cutting all the way through to open each half like a book or “butterfly” it. Place a piece of plastic wrap or wax paper on top and use a meat tenderizer or strong glass measuring cup to pound flank steak to an even 1/4” thick large rectangle.
- Spread with garlic and shredded cheese. Roll up tightly on the widest side of steak and secure at intervals with kitchen twine to keep rolled. Sprinkle with salt and pepper.
- Coat a cast iron or heavy bottomed skillet with cooking spray and sear rolled up flank steak on all sides for 2-3 minutes or until well browned. Use a meat thermometer to check the center temperature, cover and cook to 135 or 140 degrees for Medium Rare.
Note: If your steak is starting to burn you can also put the covered skillet in a hot oven for 5-10 minutes to cook all the way through.
- Let your steak rest in the pan for 2-3 minutes before slicing crosswise into 8 1” pinwheels. Place steak pinwheels back into your cast iron skillet and sprinkle with additional grated Manchego cheese. Pop back into the oven or back on the stove just to melt. Serve with Romesco Sauce and Spanish green olives.