This is a Persian Stuffed Flank Steak With Caramelized Onion and hard-boiled eggs, pistachio, and gremolata. The stuffed blank steak is grilled to perfection and cut into slice before enjoying it.
|1 flank steak,(2.5 LB, butterflied)||2 tbsp olive oil||salt & pepper||balsamic glazed for serving|
|1 cup caramelized onion||1 cup gremolata||1 cup pistachio, chopped||1/3 cup green onions, chopped||1/2 cup sundry tomato, chopped||2 boiled eggs, 9 minutes||salt & pepper|
|1 cup fresh breadcrumb||1 cup fresh parsley, chopped||1 tbsp lemon zest||2 tbsp parmesan cheese||1 clove garlic||2 tbsp olive oil||salt & pepper|
For Caramelized Onion
|1 large yellow onion, diced||2 tbsp olive oil||2 tbsp vegetable oil||pinch of salt||1 tbsp balsamic vinegar||2 garlic cloves, chopped|
For Gremolata, blend all ingredients above in the food processor, set aside.
For Caramelized Onion, evenly cut the onion into medium dice. Preheat a thin layer of olive oil and vegetable oil over low to medium heat. In a large pan once the oil warm, add the onion to the pan with a pinch of salt and cook the onions until they have started to golden color, above 5 minutes. Add chopped garlic, stir the onions and garlic as infrequently as possible just enough to prevent burning add the balsamic vinegar and deglaze the pan, set aside.
Top butterfly steak with salt and peppers then caramelized onion (spreading it out evenly), Gremolata, green onions, sundry tomato, chopped pistachios, and boiled egg. Leave an inch border along the edges clear of stuffing. Roll the steak along the grin using a cooking string and tie the steak in 2 inches. Drizzle the roll with salt, pepper, and olive oil. Place the roll on a hot grill pan and grill all sides of the role, then baked in the oven for 45 minutes depending on how much you like to eat. Remove the steak from oven and let rest for 15 minutes, serve with balsamic glaze.