TENDER STUFFED FLANK STEAK
Guests will admire the pretty spiral slices and flavor of this succulent entree shared by Adelaide Muldoon of Springfield, Virginia. A moist bread stuffing dresses up the tender flank steak
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a small nonstick skillet, saute onion in butter until tender. In a large bowl, combine the bread crumbs, poultry seasoning, salt, 1/8 teaspoon pepper and onion., Flatten steak to 1/2-in. thickness; spread with stuffing to within 1 in. of edges. Roll up jelly-roll style, starting with a long side; tie with kitchen string. Rub with remaining pepper. , Place in an 11x7-in. baking dish coated with cooking spray. Bake, uncovered, until meat is tender, 50-55 minutes. , Remove meat and discard string. Cut into slices and keep warm. Skim fat from pan juices; pour into a small saucepan. Combine flour and broth until smooth; stir into juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with steak.
Nutrition Facts : Calories 249 calories, Fat 12g fat (5g saturated fat), Cholesterol 54mg cholesterol, Sodium 460mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 1g fiber), Protein 21g protein. Diabetic Exchanges
STUFFED FLANK STEAK
Making a stuffed flank steak is an easy way to have an elegant dinner for a large number of people. This is one of my favorite stuff flank steak recipes. One time I didn't have a loaf of bread and tore up a pita instead and it worked well, so don't feel like you need to use crusty hard bread.
Provided by Queen Dana
Categories Steak
Time 2h40m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- Score the steak on both sides.
- Saute the onion, garlic and mushrooms in butter over low heat. Turn off heat and add bread crumbs, tomatoes, egg, parsley, and seasonings. Blend well and spread over flank steak.
- Roll the flank steak lengthwise like a jelly roll and tie in several places.
- In a flameproof casserole, brown meat on both sides in a little bit of oil. Add wine, cover and bake for 2 hours.
Nutrition Facts : Calories 357.5, Fat 14.4, SaturatedFat 6.3, Cholesterol 80.6, Sodium 619.7, Carbohydrate 23.7, Fiber 1.9, Sugar 3.5, Protein 29.1
STUFFED FLANK STEAK IN THE OVEN
Stuffed with prosciutto, provolone, roasted red peppers and sun-dried tomatoes, this flank steak roulade is simple to cook in the oven and delivers Italian flavor in every bite.
Provided by TerryWilson
Time 1h20m
Yield 10
Number Of Ingredients 15
Steps:
- Place flank steak in the freezer for 20 minutes.
- Meanwhile, heat 1 tablespoon olive oil in a skillet. Add mushrooms, celery, sun-dried tomatoes, and garlic; saute until softened, about 5 minutes. Remove from the heat and place in a large bowl.
- Pat roasted red peppers dry. Chop and add to the vegetable mixture. Add bread crumbs, parsley, 2 tablespoons olive oil, capers, salt, pepper flakes, and black pepper. Mix to combine.
- Preheat the oven to 425 degrees F (220 degrees C).
- Remove steak from the freezer and season with salt and pepper. Turn the long side of the steak towards you and place on a flat work surface. Slice horizontally through the middle to within 1/2 inch of the opposite edge, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book.
- Leaving a 1-inch border around the edges, layer prosciutto and provolone cheese over the entire steak. Top with bread crumb mixture, patting down to adhere. Roll steak up tightly starting at the small end. Use kitchen twine to tie steak in 1-inch increments taking care to tie tightly at both ends. Season with more salt and pepper and brush with remaining 2 tablespoons olive oil. Place steak carefully on a broiler pan.
- Bake in the preheated oven until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C) for medium-rare, 160 degrees F (71 degrees C) for medium, or 170 degrees F (77 degrees C) for well done, 35 to 40 minutes. Turn on the broiler and broil for an additional 10 minutes.
- Remove from the oven and let stand for 10 minutes before slicing and serving.
Nutrition Facts : Calories 365.2 calories, Carbohydrate 11.7 g, Cholesterol 55.9 mg, Fat 24.6 g, Fiber 1.2 g, Protein 23.7 g, SaturatedFat 9.3 g, Sodium 1053.7 mg, Sugar 2.5 g
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
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
MATAMBRE: STUFFED FLANK STEAK
Provided by Food Network
Time 1h25m
Yield At least 6 servings
Number Of Ingredients 11
Steps:
- Heat oven to 375 degrees F. Use a boning knife to butterfly flank steak: Working across the grain, make a cut down the center, but only halfway through meat. At the top of that cut, make perpendicular cuts, one in each direction, this time with the grain. Again, cut only halfway into steak. Repeat perpendicular cuts at the other end of the center cut. Cuts should resemble the letter H. At the top of the original center cut, hold the knife parallel to the meat and insert knife. Slice toward you, making a pocket. This cut should almost reach the outer edge, halfway through the meat's thickness. Repeat on other side. Open the flaps. Season meat liberally on both sides with salt and pepper, then place it cut-side up, wide side facing you. Season with marjoram, cumin and garlic and cover it with a fairly even layer of parsley-cilantro mix. Then arrange carrots, olives, and onions horizontally over the full width of the meat. Scatter a relatively even layer of watercress over all. Roll meat up from the bottom like a jellyroll; grain of steak should run length of roll. Tie in 3 or 4 places with butcher's twine. Heat olive oil in a Dutch oven or roasting pan large enough to accommodate rolled steak. Deeply brown it on all sides, about 15 minutes total, then transfer pan to oven and roast for about 30 minutes, until meat is cooked through. Transfer to a cutting board and let rest for 30 minutes before serving. Or, put meat in a clean baking dish, weight it with a plate with something heavy on it and chill overnight. Take matambre from refrigerator and slice it into 1/2-inch to 1-inch pieces about 1 hour before serving at room temperature.
MEDITERRANEAN INSPIRED STUFFED AND ROLLED FLANK STEAK
I saw a leg of lamb prepared this way on TV and thought it would be terrific for a flank steak. This steak is stuffed with garlic confit and sun-dried tomatoes, rolled, then pan seared before roasting in the oven. I used Recipe #419210.
Provided by threeovens
Categories Roast Beef
Time 35m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Combine all the stuffing ingredients in a food processor and process until they form a smooth paste, about 45 to 60 seconds.
- Prepare the flank steak by placing between plastic and pounding to a thickness of 1/3 inch; score on one side in a criss-cross pattern.
- Turn steak over and season well with salt and pepper.
- Smooth all but 1 tablespoon of the stuffing over the entire steak; reserved stuffing will be used later in a sauce.
- Roll steak up and tie with kitchen twine in about 3 places.
- Place the steak, uncovered, in the refrigerator for at least two hours up to overnight (you want the outside to dry a bit and the inside to marinate).
- Preheat oven to 375 degrees F and bring the steak to room temperature.
- Heat a large skillet over medium high heat; season steak on all sides generously with salt and pepper and sear well, in a little oil, on all sides.
- Meanwhile combine reserved stuffing, water, mustard, garlic, rosemary, and oils in a roasting pan or baking dish; place a rack for the meat on top.
- Place meat on rack, brush with pan juices, and roast to an internal temperature of 120 degrees F, about 15 minutes.
- Let rest about 15 minutes, then slice into 1/4 inch slices; drizzle with pan sauce and more extra virgin olive oil if desired.
STUFFED FLANK STEAK
I found several stuffed flank steak recipes here, but none just like this. Although I like quick and easy on weekdays, I love to smell something cooking for a long period of time on the weekends. With a 2 1/2 hour cook time, this gives me the happiness of smelling something cooking for a while!
Provided by breezermom
Categories Meat
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Trim any fat from the steak; on one side of the steak, score it in a diamond pattern 1/8 inch deep.
- Drain mushrooms, reserving the liquid. Combine the mushrooms, onion, parsley, and bacon in a large skillet. Cook over medium heat until the onion is tender, stirring occasionally.
- Spread the vegetable mixture evenly over unscored side of the steak to within 1 inch of the outside edges. Roll up jellyroll fashion, starting with the short side. Tie with heavy string at 2 inch intervals.
- Brown the steak roll in vegetable oil in a large Dutch oven. Reduce the heat to low; stir in the reserved mushroom liquid, tomato sauce, and remaining ingredients. Bring the mixture to a boil. Cover, reduce heat, and simmer 2 to 2 1/2 hours or until the meat is tender.
STUFFED FLANK STEAK
I like to make this on special occasions. The tender steak cuts easily into appetizing spirals for serving, and extra stuffing cooks conveniently in a foil packet on top of the steak. -Diane Hixon, Niceville, Florida
Provided by Taste of Home
Categories Dinner
Time 6h25m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the stuffing, onion, celery and parsley. In a small bowl, beat the egg substitute; stir in broth and butter. Pour over stuffing mixture. Sprinkle with seasoned salt and pepper; stir well., Pound steak to 1/2-in. thickness. Spread 1-1/2 cups stuffing mixture over steak. Roll up, starting with a short side; tie with string. Place in a 5-qt. slow cooker. Remaining stuffing can be wrapped tightly in foil and placed over the rolled steak., Cover and cook on low for 6-8 hours or until a thermometer inserted in stuffing reads 160° and meat is tender. Remove string before slicing.
Nutrition Facts : Calories 427 calories, Fat 21g fat (10g saturated fat), Cholesterol 75mg cholesterol, Sodium 1199mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 2g fiber), Protein 26g protein.
ROLLED STUFFED 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 35m
Number Of Ingredients 8
Steps:
- Heat broiler, with rack 4 inches from heat. In a large pot, heat 1 tablespoon olive oil over medium-high. Add garlic and cook until fragrant, 30 seconds.
- Add greens; cook until wilted, 5 minutes. Stir in soy sauce, sesame oil, and red-pepper flakes. Remove pot from heat.
- Place steak between sheets of plastic wrap and pound to 1/2 inch thick with a meat mallet or small skillet.
- Spread greens on steak, leaving a 2-inch border on one long side; season with salt and pepper. Roll up toward border.
- Tie crosswise with 5 or 6 pieces of kitchen twine. Rub steak with 1 teaspoon olive oil; season with salt and pepper. Place steak, seam side up, on a foil-lined rimmed baking sheet.
- Broil 5 minutes. Flip and broil until browned, 5 minutes for medium. Loosely tent with foil and let rest 10 minutes. Slice steak into 1/2-inch rounds.
Nutrition Facts : Calories 423 g, Fat 22 g, Fiber 2 g, Protein 50 g, SaturatedFat 7 g
STUFFED FLANK STEAK
Make this stuffed steak for a new outdoor grilling favorite. Yes, it's more work than a steak seasoned on the outside, but it's so worth it.
Provided by Mark Bittman
Categories Steak Summer Grill Grill/Barbecue Meat Wheat/Gluten-Free Beef Garlic Cheese Dinner
Yield 4-6 servings
Number Of Ingredients 5
Steps:
- Start the coals or heat a gas grill for medium-high direct cooking. Make sure the grates are clean. Cut at least ten 8-inch pieces of kitchen twine.
- With a very sharp knife, slice the steak lengthwise into two pieces. With a meat mallet, rolling pin, or the bottom of a cast-iron skillet, pound the two thin steaks evenly to no more than 1/2-inch thick. Pat them dry with paper towels and sprinkle with salt and pepper on both sides.
- Combine the cheese, oregano, and garlic in a small bowl. Divide the mixture between the steaks and spread it out almost to the edges. Roll the steaks up so that the grain of the meat runs the length of the roll, so you'll be slicing them across the grain. Tie the steaks closed with the twine every 2 inches or so. (You can prepare the recipe to this point up to several hours in advance and refrigerate.)
- Put the stuffed steaks on the grill directly over the fire. Close the lid and cook, turning the rolls every 2 to 3 minutes for even browning, until 5 to 10°F shy of the desired doneness; start checking them with an instant-read thermometer after 10 minutes. Depending on the thickness of the rolls, they should take 15 to 20 minutes total for medium-rare.
- Transfer to a cutting board and let rest 5 to 10 minutes, checking the internal temperature. (Or nick with a small knife and peek inside.) Cut the rolls into 1-inch slices, transfer them spiral side up to a platter, pour over any accumulated juices, and serve.
- Variations
- Stuffed Flank Steak with Mozzarella and Basil: Substitute shredded mozzarella for the queso asadero and omit the oregano. Top the cheese with a layer of fresh basil leaves before rolling; you'll need 1 cup or more.
- Stuffed Flank Steak with Prosciutto and Rosemary: Substitute Parmesan cheese for the queso asadero and 2 tablespoons chopped rosemary for the oregano. In Step 3, layer 4 ounces thinly sliced prosciutto over the cheese before rolling.
- Stuffed Flank Steak with Peppery Greens and Goat Cheese: Replace the cheese, oregano, and garlic with 8 ounces goat cheese, 1 tablespoon minced garlic, the grated zest of 1 lemon, 1 tablespoon fresh lemon juice (or more to taste), and lots of black pepper, mashed together in a small bowl. Spread the mixture over one side of each of the steaks. Layer 2 cups roughly chopped watercress or arugula over the top before rolling.
STUFFED MEXICAN FLANK STEAK
Provided by Craig Claiborne And Pierre Franey
Categories dinner, main course
Time 1h30m
Yield Eight or more servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees.
- Put the crumbled corn bread in a large mixing bowl and set aside.
- Place the flank steak on a flat surface. Hold a long, sharp carving knife parallel to the surface and cut the steak lengthwise in half to make two long rectangles of equal thickness. This may be done by the butcher. Sprinkle the meat with salt and pepper.
- Heat two tablespoons of the oil in a skillet and add half of the onions, half of the celery, half of the green peppers and half of the garlic. Cook, stirring, until the mixture is wilted. Let cool briefly. Add this to the corn bread. Add salt, pepper and the eggs.
- Remove and discard the stems of the jalapeno peppers. Chop the peppers and add them to the bowl. Add the parsley and blend well with the fingers.
- Spoon equal portions of the cornbread mixture onto each half of the meat. Carefully roll the meat jellyroll-style, starting at the narrower end of each portion of the meat. It will be almost impossible to enclose the filling without a portion of it falling out. This is a minor problem. Continue to roll and enclose each filling as neatly as possible. Tie the meat with string in several places to secure it.
- Heat the remaining three tablespoons of oil in a skillet and add the stuffed meat rolls. Brown the meat as neatly as possible on all sides, turning it carefully. Once more, a portion of the filling will fall into the skillet, which is to be expected.
- When the meat is browned, scatter the remaining onions, celery, green peppers and garlic around the rolls. Sprinkle the vegetables with the chili powder, cumin and oregano. Stir to blend and add the crushed tomatoes, broth, salt and pepper. Stir.
- Bring to the boil, cover and place in the oven. Bake about one hour. Transfer the meat to a serving dish and remove the strings. Pour the sauce into a saucepan and skim off the excess fat. Bring to the boil.
- Cut the meat into rounds and serve hot with the sauce. Serve with Mexican table sauce on the side, if desired.
Nutrition Facts : @context http, Calories 362, UnsaturatedFat 12 grams, Carbohydrate 19 grams, Fat 20 grams, Fiber 4 grams, Protein 28 grams, SaturatedFat 6 grams, Sodium 675 milligrams, Sugar 5 grams, TransFat 0 grams
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