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Falsomagro

Falsomagro

Falsomagro - Sicilian stuffed flank steak.
Course Main
Cuisine Italian
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 6
Author Manuela Zangara

Ingredients

  • 1 kg – 2.2 lbs. flank steak
  • 4 sage leaves ½ tbsp rosemary leaves, 2 bay leaves
  • 2 tbsp extra virgin olive oil
  • 2 tbsp vegetable oil I use sunflower
  • 80 ml – 2.7 oz. white wine
  • ¼ tsp salt
  • 150 ml – 5 oz. beef stock
  • 1 onion

For the filling

  • 150 gms – 5.3 oz. breadcrumbs
  • 4 tbsp Pecorino Romano thinly grated
  • 100 gms – 3.5 oz. salami sliced
  • 5 tbsp extra virgin olive oil
  • 130 gms – 4.5 oz. provolone sliced
  • ¾ tsp salt
  • 1 tbsp onion chopped

Instructions

  1. Start by preparing the flank steak. You need to flatten it until it gets to 1.5 cm – 0.6 inches of thickness. To do so, you need to butterfly the flank steak using a sharp knife. Do this very carefully, trying not to tear the meat (or cut your hands!). Then, flatten it some more, using a meat mallet.
  2. Now you can prepare the filling. Mix the chopped onions, breadcrumbs, salt and extra virgin olive oil in a bowl. Put the flank steak on a sheet of baking paper and sprinkle the breadcrumb mixture all over the meat. Add the salami and provolone slices and sprinkle the thinly grated Pecorino Romano over the top.
  3. Roll the flank steak tight with the help of the baking paper, tucking the sides in. Then, using some butchers’ string, tie the roll by knotting the string tightly at one end and wrapping it tightly all around the meat. Make a knot at the other end to secure the string.
  4. Put some vegetable oil in a frying pan and let it heat. When hot, put in the falsomagro and fry it on all sides. In the meantime, prepare a pot with 2 tbsp of extra virgin olive oil, sage, bay leaves, rosemary leaves and 1 peeled onion.
  5. Let it heat on a low flame and after 2 minutes add the seared falsomagro. Pour the white wine on it and, after the alcohol has burnt off, add the salt and stock.
  6. Cover and let it cook on a slow fire for about 1 and a half hour. Add some more stock if required during cooking. When cooked, let it cool down and then cut it in thick slices (around 1.5 cm – 0.6 inches).
  7. Re-heat it before serving it with its gravy and some mash potatoes.