STUFFED STEAK ROLLS RECIPE BY TASTY
Here's what you need: canola oil, garlic, sweet onions, mushrooms, kosher salt, freshly ground black pepper, flank steak, fresh baby spinach, provolone cheese
Provided by Tasty
Categories Dinner
Yield 6 rolls
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F (175°C).
- Heat one tablespoon of the oil in a pan over medium-high heat. Combine the garlic, onions, mushrooms, salt, and pepper in the pan and cook until almost all of the moisture has evaporated and the onions are caramelizing, 15-20 minutes. Remove from heat and set aside.
- Lay the flank steak on a cutting board. Add salt and pepper on both sides, to taste.
- Spoon the mushroom and onion mixture on top, spreading it evenly across the steak. Sprinkle the spinach on top, followed by the slices of provolone. Press down lightly to compress the spinach.
- Starting at the bottom of the flank steak, roll it up tightly, making sure the grain of the meat is running horizontally. Use six toothpicks to secure the steak roll. Slice the steak roll into six equal rolls.
- Heat the remaining oil in a pan over high heat. Sear the steak rolls on one side for one to two minutes, then flip. Sear the second side for about one minute, then bake for 10-15 minutes, until medium rare.
- Remove the toothpicks, then serve!
- Enjoy!
Nutrition Facts : Calories 390 calories, Carbohydrate 7 grams, Fat 19 grams, Fiber 1 gram, Protein 45 grams, Sugar 3 grams
TERIYAKI STEAK ROLL-UPS RECIPE BY TASTY
Here's what you need: flank steak, soy sauce, garlic, ginger, honey, lime, sriracha sauce, bell pepper, carrot, zucchini, asparagus, red onion, sesame seed, toothpick
Provided by Vaughn Vreeland
Categories Dinner
Yield 8 roll-ups
Number Of Ingredients 14
Steps:
- In a baking dish with the steak, mix the soy sauce, garlic, ginger, honey, lime juice, and Sriracha sauce (optional).
- Lightly massage the marinade into the steak and cover. Refrigerate 1-4 hours.
- Place toothpicks in a bowl and pour water over toothpicks until completely submerged. Water will prevent toothpicks from burning.
- Once marinated, cut the steak into 8 equal rectangles. You may need to pound the steak thinner if using a thicker cut.
- Place a few slices of each of the vegetables on a slice of steak, making sure they are all about the same length.
- Roll the steak up over the vegetables and secure it with a toothpick.
- In a small saucepan over medium heat, pour in the leftover marinade and bring to a boil.
- Boil for about one minute, take off the heat, and set aside to use as a glaze.
- In a grill pan or on the grill over medium high heat, place your steak roll-ups and cook for 2-3 minutes.
- Flip the roll over and use a heat-safe brush to brush the glaze on each roll.
- Cook for about one minute longer and remove from heat. Top with sesame seeds.
- Enjoy!
Nutrition Facts : Calories 166 calories, Carbohydrate 13 grams, Fat 4 grams, Fiber 1 gram, Protein 18 grams, Sugar 8 grams
STEAK ROLL-UPS
My family tells me these hearty stuffed beef rolls with creamy sauce "taste like home". They're attractive enough to serve for a special dinner but economical and easy to prepare. -Pat Habiger, Spearville, Kansas
Provided by Taste of Home
Categories Dinner
Time 2h20m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Flatten steak to 1/3-in. thickness. Cut into six pieces. In a small bowl, combine the next eight ingredients. Place 1/3 cup on each piece of steak; roll up and fasten with a toothpick. Roll in flour. , In a large skillet, brown roll-ups in oil. In a small bowl, combine the soup, water and browning sauce if desired; pour over roll-ups. Cover and simmer for 2 hours or until meat is tender, turning occasionally.
Nutrition Facts : Calories 401 calories, Fat 19g fat (7g saturated fat), Cholesterol 86mg cholesterol, Sodium 735mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 2g fiber), Protein 30g protein.
ROLLED FLANK STEAK
I searched and searched for just the right rolled flank steak recipe and couldn't find it. So, I created my own! This was a big hit when I made it for company.
Provided by ANGELSHARK
Categories World Cuisine Recipes European Italian
Time 5h45m
Yield 6
Number Of Ingredients 9
Steps:
- Place the flank steak on a cutting board with the short end closest to you. Starting from one of the long sides, cut through the meat horizontally to within 1/2 inch of the opposite edge. (You can also ask your butcher to butterfly the flank steak for you instead of cutting it yourself.)
- Mix the soy sauce, olive oil, and steak seasoning together in a gallon-sized resealable plastic bag. Marinate flank steak in the refrigerator 4 hours to overnight.
- Preheat oven to 350 degrees F (175 degrees C). Grease a glass baking dish.
- Lay out the flank steak flat in front of you with the grain of the meat running from left to right. Layer the provolone across the steak, leaving a 1-inch border. Arrange the bacon, spinach, red pepper, and mushrooms across the cheese covered steak in stripes running in the same direction as the grain of the meat. Roll the flank steak up and away from you, so that when the roll is cut into the pinwheel shape, each of the filling ingredients can be seen. Roll firmly, but be careful not to squeeze the fillings out the ends. Once rolled, tie every 2 inches with kitchen twine.
- Place in prepared baking dish, and bake in preheated oven for one hour, or until the internal temperature reaches 145 degrees F (65 degrees C). Remove from the oven and let rest for 5 to 10 minutes before cutting into 1 inch slices. Be sure to remove the twine before serving!
Nutrition Facts : Calories 472.5 calories, Carbohydrate 3 g, Cholesterol 66.7 mg, Fat 36.9 g, Fiber 0.5 g, Protein 31.4 g, SaturatedFat 12.3 g, Sodium 1421.5 mg, Sugar 0.8 g
BRACCIOLE (FLANK STEAK ROLLS)
Authentic Italian recipe: flank steak rolls with garlic, parsley, and Parmesan cheese. Serve with egg noodles or as an addition to spaghetti or ravioli.
Provided by JEND818
Categories World Cuisine Recipes European Italian
Time 1h50m
Yield 6
Number Of Ingredients 16
Steps:
- Heat 2 tablespoons olive oil in a large skillet over medium heat; cook and stir onion in the hot oil until tender, about 10 minutes. Season with 1 teaspoon salt and 1 teaspoon pepper.
- Mix parsley, garlic, Parmesan cheese, egg, 1 pinch salt, and 1 pinch pepper in a bowl; drizzle in about 1 tablespoon olive oil, while continually stirring, until a sticky consistency is reached.
- Spread parsley filling in a thin layer atop flank steak; roll steak in a jelly-roll style and fasten ending piece to steak with toothpicks to contain filling.
- Pour remaining 1 tablespoon olive oil into skillet with onions over medium heat; cook steak roll in the onion mixture, turning steak until browned on all sides, 2 to 3 minutes per side. Add tomato sauce, sugar, and chopped tomato to the steak mixture; simmer over very low heat until steak is cooked through and sauce has slightly reduced, 1 to 1 1/2 hours.
Nutrition Facts : Calories 318.3 calories, Carbohydrate 5.5 g, Cholesterol 88.7 mg, Fat 22.8 g, Fiber 1.3 g, Protein 22.6 g, SaturatedFat 7.3 g, Sodium 749.1 mg, Sugar 2.7 g
ROLLED FLANK STEAK
Livening up a rich, flavorful cut of meat with fresh-tasting greens makes for a fabulous (and foolproof) party dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 1h40m
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees with rack in center. Between two sheets of plastic wrap, pound steak to 1/2-inch thickness with a meat mallet or heavy skillet. Using a sharp knife, score the steak on one side in a cross-hatched pattern. In a large bowl, whisk together oil, vinegar, and garlic. Marinate at least 20 minutes or up to overnight.
- Remove steak from marinade. Lay steak on cutting board, scored side down, with a short end facing edge of work surface. Cover steak with cheese, scallions, and peppers, leaving 1/2-inch border on the long sides and 2-inch border at the far short end. Season with salt and pepper. Starting from closest side, roll up tightly. Using kitchen twine, tie steak crosswise. Season with salt and pepper.
- Place, seam side down in a baking dish or on a rimmed baking sheet, and roast until juices run clear, 35 to 40 minutes for medium rare. Let rest 10 minutes, and remove string before slicing.
Nutrition Facts : Calories 394 g, Fat 25 g, Protein 36 g
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- Preheat oven to 375 F. Cover the steak with plastic wrap or wax paper and pound it thin but not too thin or you may make holes. Butterfly the steak and season both sides with the parsley, salt and pepper.
- Sprinkle the cheese over the beef leaving 1 inch border along the edge. Grate the lemon zest over the cheese. Tear the spinach up into pieces. Place it into a bowl.
- Starting from the end closest to you, began rolling up tightly. Tie pinwheels with kitchen twine, toothpicks or skewers to keep them from falling apart.
- Add vegetable oil to a cast iron skillet over medium high heat. Once hot, add the stuffed flank steaks and brown each side for about 2-3 minutes then pop them into the oven for about 5-10 minutes.
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