I think this dish is one of my better dishes I’ve ever done. Everything was perfect and tasted delicious!
I prepared the mash potato around lunch time already, as it is easy to just warm up in the oven before serving. The taste and texture will not change at all. I used baked potatoes in the oven instead of regular cooked ones and I saved the potato shell after scraping out the inside to do a salty crunch. I got the inspiration of Neill Anthony, the private chef, love to watch him cook and I get so inspired.
The stuffed flank steak got so moist, wow. The stuffing suits perfect together and this is also something you can prepare before except the frying part. As you have this fluffy mashed potato and the moist stuffed flank steak you don’t need to have a sauce. This was just perfect. And I added some fried brussels sprouts and bacon as a nice side dish.
And hey, it is Valentines Day soon, so why not do this delicious dish to your love? I will for sure.
4-5 big baked potatoes
1 1/2 dl heavy cream
1/2 dl milk
1/2 tsp salt
A pinch of white pepper
50 gram butter
about 800 g flank steak
2 cloves garlic, finely chopped
1 1/2 dl grated provolone cheese (you can use another cheese if you like)
150 gram mushrooms, sliced thin
6 pieces of prosciutto
1 bunch fresh arugula
Salt and Pepper
Fresh Brussels sprouts
- Start with the potatoes. Wash them and put them all in the oven in 225 C for about 1.5 hour, depends how big they are.
- When the potatoes is done cut them in half. Heat up the cream, milk, salt and white pepper in a pot until it starts boiling then turn of the heat. Scrape out the inside of the baked potatoes into a potato presser and press into the cream, mix and stir. Do this until all potatoes are pressed. Save the potato shell and put them back into the oven until they are hard and crispy.
- Add the butter into the mashed potato and stir until melted. Taste and season if you needed.
- Add the crispy potato shells to a mixer and add some salt. Mix until you get a nice crunch. Not too much. Save as garnish for the mashed potatoes.
- Prepare the flank steak. Heat a pan over medium heat. Add 2 tablespoons olive oil and the mushrooms to the skillet and sauté until soft. Add the garlic and salt and pepper to taste. Sauté another 2 minutes, then remove from heat.
- Lay the flank steak on a work surface and place a piece of plastic wrap over the top. Using a meat mallet, pound the steak into 0.5-1 cm thick and to an even rectangle, as good as you can.
- Add the grated cheese over the steak, lay the mushrooms over the cheese, followed by the prosciutto and arugula leaves.
- Starting with the long edge covered with ingredients, carefully roll the flank steak. Tie the steak roll in 4 places with kitchen twine. Season the steak with salt and pepper.
- Preheat the oven to 70 C. In a large skillet heat 2 tablespoons of olive oil and a piece of butter over medium-high heat. Carefully place the steak roll in skillet and sear 5-8 minutes turning to brown on all sides.
- Transfer the skillet to the oven or move the steak to an oven prof dish and bake until the inner temperature is 58 C (medium rare). When the steak have reached the temperature you like, tent with foil and let the meat rest for 10 minutes, then carefully slice pieces.
- Trim the ends of each Brussels Sprout, removing excess leaves. Cut the sprouts in half, leaving the smallest sprouts whole.
- Place a large skillet over medium heat. Add the chopped bacon and fry until crisp.
- Then add the Brussels Sprouts. Stir and sear the sides of the sprouts for 4-5 minutes. Add some freshly black pepper.
For serving. Add some mashed potato on a plate, sprinkle with the salty shell crunch, add the meat and the fried brussel sprouts with bacon.
I bet you will get your guest or your love very impressed if you serve this magical dish.
Good luck and ENJOY!