Goat Cheese and Roasted Red Pepper Stuffed Flank Steak

I have made quite a few meals that I have not yet blogged about: good meals, meals I would make again. Why haven't I posted? I am just plain lazy. I also have been quite the web browser of late, and not even for foodie sites, but mostly home decorating and budgeting junk. Then, time passes, and instead of recalling what I made, I would rather just watch TV, read, or go to bed.

So why am I posting something old now? I am afraid that I am going to forget what I did, and then, when I want to make this again, I am going to have to start over. I'd much rather just search my blog!

This recipe was inspired by one of my favorite meatless Ina dishes. It is a sandwich with goat cheese, roasted red peppers, capers, balsamic vinegar, garlic...oh it's a good one. One thing about it, though, is that the garlic is raw and, to me, a little strong. I decided to cook the garlic and make a balsamic glaze. The results were great! I do wish once again, that I had pounded out the steak more, it was a little rarer than I would have liked, but it is definitely on my list to make again!

Goat Cheese and Roasted Red Pepper Stuffed Flank Steak
1 1/2 pound flank steak
1/4 cup goat cheese
3 jarred roasted red peppers. split open
1 small shallot, finely chopped
2 garlic cloves, minced
1-2 tablespoon drained capers
salt and pepper

Preheat the oven to 375 degrees.

Place the flank steak in between two pieces of plastic wrap and pound to about 1/4 inch thickness. Remove the top layer of plastic wrap.

In a small saute pan over medium heat, add about a teaspoon of olive oil. When the pan is hot, add the shallots and garlic and saute until the shallots are tender and the garlic is fragrant, stirring frequently as to not burn the garlic. Remove from the heat and set aside.

To assemble the stuffing, crumble the goat cheese on the flank steak. Top with the garlic/shallot mixture. Place the peppers and capers on top.

Wrap up the flank steak going with the grain as tight as you can, securing with toothpicks. Salt and Pepper the outside.

In a large oven-safe saute pan, over medium-high heat, place enough olive oil to coat the bottom of the pan. Once hot, brown the rolled flank steak about two minutes per side. Place in the oven and cook for 15-20 minutes.

While the steak is cooking, prepare the balsamic sauce.

Balsamic Sauce
1 cup balsamic vinegar
3 tablespoons sugar

Bring both ingredients to boil in a small saucepan over medium-high heat until reduced by half, about 15 minutes.

Once the steak is cooked, let it rest for about 5 minutes and then slice against the grain, top with the balsamic sauce and serve!

I served this with roasted potatoes and steamed broccoli. To make the potatoes, I did them in the same oven as the flank steak. By cutting them smaller, I was able to cook them in a 375 degree oven in about 30 minutes. To make: toss your desired amount of potatoes, a drizzle of olive oil, salt, pepper, and herbes de provence in a small bowl and place on a sheet pan coated with cooking spray. Put this in the oven about 5-10 minutes before putting in the steak.

Enjoy!