Scavone Family Cookbook: Stuffed Flank Steak

01 February 2009

Stuffed Flank Steak

Mom made this for me whenever I came home from college. Unlike Jimmy's Cheesy Potato Casserole experience, this really was a favorite of mine. Annie's too I think. Now my Joey requests it as his birthday meal some years.

1 flank steak
Your favorite Italian dressing marinade
Stuffing:
1 cup (or more, according to your preference) Pepperidge Farm bread crumbs, herb flavored
1 stalk celery

Cut a "pocket" in the flank steak; you will be cutting it so that it looks like a piece of pita bread. Marinate the meat for several hours. Prepare the stuffing according to package directions. Puree the celery in the blender or food processor and add it to the stuffing. Place the stuffing in the meat pocket. Either cook it on the grill, or, in the winter, broil it, approximately 10 minutes per side, or to taste. Should be somewhat rare. Slice on the diagonal. Easy, but good!

1 comment:

Somebody Calls Me Nana said...: Mmm-mmm! I really like stuffed flank steak... I think I'll make it this week.; February 3, 2009 at 9:03 AM

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THE WOMEN

The handing down of recipes through the generations is a means of preserving family as an identity. One doesn’t simply produce offspring, one leaves them with the knowledge of who they are, with parts of those who’ve gone before and what they knew of life. In teaching her to cook, a mother teaches her daughter to nurture, to grow her children to be strong and good, and to preserve the tradition of family for them to take as their own.

When a new daughter entered the family, she went to her new mother to learn her husband’s favorite dishes, for to do his job of supporting the household, a man needs nurturing, too. Stella learned from Fanny how to cook for John; Barbara learned from Stella how to cook for Manny. The new daughter combined these skills with her own; thus, the family table was further enriched, and traditions grew.

It is to our lasting good fortune that these women were much more than students. Each was a talented chef. They knew how to follow a recipe and when exact measurements were important. But so much of it was instinctive. Mom would put "this much" salt in the gravy, and pour an amount into her palm. Was it a teaspoon? A tablespoon? It was enough so that the gravy tasted right. They were inventive. What matter if there was little in the refrigerator when times were tough? They could take almost anything and make a meal that more than satisfied hunger and taste. Experiment with the recipes yourself, add your own touches. Mom, Nana and Grandma won’t mind, as long as you enjoy what comes out. In our family tradition, food represents the bounty of the Earth. It is a gift, and our duty not only to use it, but to use it well.

01 February 2009

Stuffed Flank Steak

1 comment:

Benvenuto!

THE RECIPES

Printing Recipes

Manny and Barbara (Valerie) Scavone

Nana Rosie

Nana Stella

Grandma Tressa

Grandma Fanny

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