Rolled Flank Steak Recipes

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ROPA VIEJA ROULADE

This rolled flank steak has a surprise inside: all the flavors of the Cuban stew ropa vieja arranged in a pretty pinwheel.

Provided by Food Network Kitchen

Categories     main-dish

Time 2h15m

Yield 4 to 6 servings

Number Of Ingredients 12



Ropa Vieja Roulade image

Steps:

  • Prepare an outdoor grill for direct and indirect grilling. (If your grill has a thermometer, aim to keep the temperature at about 350 degrees F throughout grilling.) Cook the poblano and bell peppers on the grill, turning occasionally, until completely charred on the outside, about 15 minutes. Transfer to a bowl and cover with a plate to steam for about 10 minutes.
  • Meanwhile, grill the onions until golden and soft, about 10 minutes. Transfer to a plate. Peel the poblano and bell peppers and remove and discard the stems and skins. Cut the flesh into 1/2-inch strips and set aside. (Keep the poblano strips separate from bell pepper strips.)
  • Set the steak on a cutting board. Using a long thin knife and starting at the thin, narrow end of the steak, slice it in half horizontally leaving 2 inches of the meat uncut at the wide end of the steak so the pieces stay attached. Open it up like a book so you have one long piece. Pound the steak with a meat mallet to an even thickness of about 1/4 inch.
  • Arrange the steak flat on a work surface with a long side facing you. Combine the cilantro, tomato paste, oil, cumin, oregano, scallions and 2 teaspoons salt in a bowl. Spread the paste all over the top of the steak. Working in three batches, arrange vertical stripes of the poblanos, bell peppers, onions, and olives on the steak until the steak is covered, leaving 2 inches empty at each end.
  • Roll up the steak like a jelly roll, starting at one of the short ends. Tie the steak closed around the circumference with butcher's twine at 2-inch intervals. Tie one more piece of twine lengthwise around the steak.
  • Put the steak on the direct heat side of the grill and cook, turning, to brown all 4 sides, about 2 minutes per side. Move the steak to the indirect heat side of the grill, cover and cook, turning occasionally, until the center of the steak registers 115 degrees F on an instant-read thermometer, 25 to 30 minutes for a steak that is well-done on the outside and medium-rare in the center. (Test frequently; the time will vary based on the temperature of your grill.) Let the steak rest about 10 minutes.
  • Untie the steak and cut it into 6 thick slices.

3 poblano peppers
2 red bell peppers
1 large white onion, sliced into 1-inch-thick rounds
One 2-pound flank steak
1/2 cup cilantro leaves, finely chopped
1/3 cup tomato paste (3 ounces)
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon dried oregano, preferably Mexican
6 scallions, white and light green parts only, finely chopped
Kosher salt
1/2 cup pimento-stuffed Spanish olives

STUFFED FLANK STEAK

This is a delicious flank steak. The stuffing makes it much more filling, but there's never any left over! Can also be cooked in the microwave. Just cover and cook at medium setting (50 per cent) in a microwave-safe dish for 30 minutes, rotating dish halfway through cooking. Serve with sauce from the pan.

Provided by BarbiAnn

Categories     Meat and Poultry Recipes     Beef     Steaks     Flank Steak Recipes

Time 1h10m

Yield 4

Number Of Ingredients 10



Stuffed Flank Steak image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, combine the stuffing mix, water and butter or margarine. Mix well and let stand for 5 minutes. Spoon the stuffing onto the steak, leaving a 1 inch border. Add the green onions and the red bell pepper.
  • Roll from the long edge of the steak and secure with wooden toothpicks. Place steak seam side down in a 9x13 inch baking dish.
  • In a separate small bowl, combine the gravy, wine OR apple juice, garlic and cheese. Mix well and pour over the steak.
  • Bake at 350 degrees F (175 degrees C) for 1 hour, remove from oven and let stand before slicing.

Nutrition Facts : Calories 497 calories, Carbohydrate 28.9 g, Cholesterol 71.1 mg, Fat 29.4 g, Fiber 4 g, Protein 25.7 g, SaturatedFat 11.3 g, Sodium 1102 mg, Sugar 3.7 g

2 cups dry stuffing mix
1 cup boiling water
2 tablespoons butter or margarine
1 ½ pounds flank steak, pounded thin for easy rolling
2 green onions, chopped
1 red bell pepper, chopped
1 (10.5 ounce) can mushroom gravy
¼ cup red wine
1 clove garlic, minced
2 tablespoons grated Parmesan cheese

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



Rolled Flank Steak image

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

1 1/2 pounds flank steak
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 cloves garlic, crushed
2 ounces shredded mozzarella cheese, (1/2 cup)
4 scallions, sliced (1/3 cup)
2 ounces (1/4 cup) roasted red peppers, cut into thin strips
Coarse salt and freshly ground pepper

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



Bracciole (Flank Steak Rolls) image

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

2 tablespoons olive oil
½ onion, chopped
1 teaspoon salt
1 teaspoon ground black pepper
1 cup chopped fresh parsley
4 cloves garlic, minced
½ cup grated Parmesan cheese
1 hard-boiled egg, chopped
1 pinch salt and ground black pepper
1 tablespoon olive oil, or more if needed
2 pounds flank steak, pounded until thin
5 toothpicks, or as needed
1 tablespoon olive oil
1 (8 ounce) can tomato sauce
1 pinch white sugar
1 tomato, chopped, or more as needed

ROLLED FLANK STEAK

Make and share this Rolled Flank Steak recipe from Food.com.

Provided by NcMysteryShopper

Categories     Steak

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 9



Rolled Flank Steak image

Steps:

  • Pre-heat oven to 400º.
  • In a small sauce pan cover the garlic cloves with water and simmer until softened- about 20 minutes; add more water if necessary.
  • Drain and let cool.
  • Combine softened garlic, croutons, parsley, salt and olive oil a small bowl or mortar and crush ingredients till a coarse paste is formed.
  • Spoon paste on top of flank steak.
  • Roll steak with the grain (lengthwise) and tie approximately every 2 inches with kitchen string to hold position of roll.
  • (Steak will look similar to a jelly roll with the garlic and crouton mixture inside the roll.) Melt butter in skillet and sauté the steak on all sides till lightly brown.
  • Place steak in oven-proof pan and bake in 400º oven for 10 minutes.
  • Reduce heat to 225º and continue roasting for approximately 1 1/2 hours.
  • To serve- slice the flank steak across the grain in approximately two inch rounds, remove strings, and drizzle lightly with olive oil if desired.
  • Garnish each round with parsley.

1 1/2 lbs flank steaks
6 garlic cloves
1 1/2 cups croutons
2 tablespoons chopped Italian parsley
1/2 teaspoon sea salt
2 tablespoons olive oil
kitchen string
2 tablespoons butter
Italian parsley, sprigs for garnish

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