Rolled Flank Steak with Herb Butter

Ingredients and Weight:

• 2 pounds flank steak
• 1/2 cup softened unsalted butter
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh thyme
• 1/4 cup chopped fresh rosemary
• 2 cloves garlic, minced
• 1/4 cup dry white wine
• 1/4 cup beef broth
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Dijon mustard
• Salt and pepper to taste

Preparation Time:

• 30 minutes

Cooking Time:

• 1 hour 15 minutes

Difficulty Level:

• 3 (Intermediate)

Preparation Method Steps:

1. Butterfly the flank steak by slicing it in half lengthwise, stopping about 1 inch from the opposite end. Open the steak like a book and flatten it evenly with a meat mallet.
2. In a small bowl, combine the softened butter, parsley, thyme, rosemary, and garlic. Season with salt and pepper to taste. Spread the herb butter evenly over the entire surface of the flank steak.
3. Roll up the flank steak tightly, starting from the narrow end. Tie it securely with kitchen twine.
4. Sear the rolled steak in a hot skillet with olive oil until browned on all sides. Transfer to a roasting pan and roast in a preheated oven at 400°F (200°C) for 1 hour, or until cooked to desired doneness.
5. While the steak is roasting, make the sauce. In the same skillet used to sear the steak, add the white wine, beef broth, Worcestershire sauce, Dijon mustard, salt, and pepper. Bring to a boil and cook until reduced by half.
6. Remove the steak from the oven and let it rest for 10 minutes before slicing.

Nutritional Information:

• Serving size: 4 ounces
• Calories: 280
• Fat: 15 grams
• Protein: 25 grams
• Carbohydrates: 5 grams

Dish Characteristics:

• Tender and flavorful flank steak
• Herb-infused butter for added richness
• Creamy and savory sauce
• Suitable for any special occasion

User Comments:

• "This rolled flank steak was absolutely delicious! The herb butter added so much flavor, and the sauce was the perfect complement." - Sarah
• "I've made this recipe several times now, and it's always a hit with my guests. It's easy to make and incredibly flavorful." - Jessica
• "I'm not usually a fan of flank steak, but this recipe changed my mind. It was juicy and tender, and the sauce was to die for." - David

Special Precautions and Tips:

• Use high-quality flank steak for best results.
• Don't overcook the steak, as it will become tough.
• Allow the steak to rest before slicing to ensure even cooking.
• If you don't have dry white wine, you can substitute with chicken broth or water.