Dinner for a Chilly Fall Night

Fall weather came at us backwards this year. September heat, followed by October snow and finally in November, falling leaves, chilly air and toasty homes. It's the weather we've been waiting for and there's a recipe that's just perfect for the change of season.  Brought to us by Tracy Stabler of Summit, flank steak marries all the ingredients we crave this time of year, apples, sausage and savory barbeque sauce, combined and slowly cooked. This recipe is a welcome change as flank steak is typically a summer grilling staple. But this one, cooked in the oven couldn't be easier to make.

My dinner began at the supermarket for butterflied flank steak. The butcher was more than happy to slice the two pound piece of meet in half lengthwise, something I knew my dull knives at home would literally butcher. Flank steak is a thin, lean cut of meat and I was glad I didn't have to wrestle with it. I went home with the steak and sausage. I already had the rest of the ingredients in my kitchen.

The recipe hummed along and was so easy until I realized I had no breadcrumbs. I considered skipping them, but after all, the filling is "stuffing" so I tossed a slice of sandwich bread in the oven as it pre-heated.  Minutes later I had toast which I crumbled into breadcrumbs. One slice was exactly 1/2 cup.  Genius!  I finished making the stuffing, rolled up the flank steaks and slathered on the barbeque sauce that I was happy to use up from the summer.  

Once in the oven, the smokey aroma made me wish I could trade in the rest of my day for a good book by a crackling fire. But, there was carpooling to be done and homework to be checked. Nonetheless, I knew when I heard those dreaded words, 'What's for dinner?" I'd get a nod of approval and in the middle of the week that's good enough for me.

Flank Steak with Apple Sausage Stuffing

Prep time: 30 minutes

Cooking time: 1 hour

Serves: 6-8

1 pound sweet Italian sausage

1 medium onion, chopped

1 granny smith apple, peeled, cored and chopped

2 pound flank steak, butterflied in two pieces

1 large egg

1/2 cup bread crumbs

1/3 cup red wine

1/2 cup store bought barbeque sauce

Pre-heat oven to 350 degrees

In a large skillet over medium/high heat cook sausage until brown.  Remove cooked sausage and drain on paper towels, leaving 1 tablespoon of fat in the pan. In same pan, cook chopped onions and apples until soft.  Add sausage, combine and set aside.

In a medium bowl, mix bread crumbs, egg and wine.  Add sausage mixture and toss to combine (If sausage is still warm, combine quickly to avoid cooking the egg).

Divide stuffing and evenly distribute on each flank steak.  Roll steaks lengthwise with the grain like a jelly roll.  Place them seam side down in a 13 x 9-inch baking dish.  If there's extra stuffing, scatter it around the steak.  Brush barbeque sauce on steaks, cover loosley with foil and bake 45 minutes.

Remove foil and bake another 15 minutes until brown.  Let rest 10 minutes before cutting in 1-inch slices.

CALLING ALL HOME COOKS

Hey, all you spectacular home cooks! Have a recipe you think could win a contest? Here's your chance to show off... Westfield Patch is sponsoring a cooking contest with the  on Saturday. The shop, co-owned by sisters Becky Solheim and Jackie Mittelhammer, is like a candy store for home cooks. It boasts more than 400 spices and can trigger ideas from all home cooks, or food lovers. So we're throwing a "recipe showdown," allowing you bring in your favorite Thanksgiving treat that will be tasted by a panel of judges to review and critique, with the winner getting a prize for their culinary excellence! Becky and Jackie ask that anyone competing have used at least one ingredient from Savory Spice Shop in their special dish, so visit the shop this week, find something that will complement your special recipe and put your recipe to the test.

I will be there to taste the dishes and place my votes. You can bring your dish in early, when the Savory Spice Shop opens. Winners will be announced at 2 o'clock in the shop. See you there!

Related Topics: Amy Currie, Recipes, apple sausage, flank steak, and local flavor What's your go-to recipe for a warm meal on a cool Fall day? Share your favorites!