STUFFED STEAK SPIRALS
When looking for an extra-special entree to serve guests, Margaret Pache of Mesa, Arizona can rely on this impressive and appealing recipe. Tender and swirled with tangy tomato stuffing, it's a sensational way to showcase flank steak.
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Place tomatoes in a small bowl; add water. Cover and let stand for 5 minutes; drain. Stir in the cheese, parsley, horseradish and pepper; set aside. , Cut steak horizontally from a long side to within 1/2 in. of opposite side. Open meat so it lies flat; cover with plastic wrap. Flatten to 1/4-in. thickness. Remove plastic; spoon tomato mixture over meat to within 1/2 in. of edges. Roll up tightly jelly-roll style, starting with a long side. Tie with kitchen string. , Line a shallow roasting pan with heavy-duty foil; coat the foil with cooking spray. In a large nonstick skillet coated with cooking spray, brown meat in oil on all sides. Place in prepared pan., Bake, uncovered, at 400° for 30-40 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10-15 minutes. Remove string and cut into slices.
Nutrition Facts : Calories 214 calories, Fat 12g fat (5g saturated fat), Cholesterol 53mg cholesterol, Sodium 229mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges
SPINACH-STUFFED CHICKEN SPIRALS
Chicken stuffed with spinach and melting cheese. From Midwest Living magazine, a featured recipe from the Grand View Lodge in Nisswa, Minnesota. Serve with Sauteed Spinach Cream Sauce
Provided by Barb Witherspoon
Categories Chicken Breast
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Place each chicken breast, boned side up, between 2 pieces of plastic wrap.
- Working from the center to the edges, pound lightly with the flat side of a meat mallet to 1/8 inch thickness.
- Remove plastic wrap, and sprinkle chicken with black pepper to taste.
- Squeeze spinach until well-drained and almost dry.
- In a small bowl, combine half of the spinach with the egg. (Save the rest of the spinach for the Sauteed Spinach Cream Sauce).
- Spoon about 2 tablespoons of the spinach mixture onto each chicken piece, spreading evenly over the chicken.
- Top with a piece of prosciutto.
- Place a stick of cheese near the edge of the chicken breast.
- Fold in sides and roll up, starting from edge with the cheese.
- Place rolls, seam side down, into a 13x9x2 inch baking dish.
- Drizzle with butter.
- Bake, uncovered, at 375 degrees for 35-40 minutes or until chicken in no longer pink. (170 degrees).
- Prepare Sauteed Spinach Cream Sauce while chicken is baking.
- Spoon sauce over chicken breasts when serving.
Nutrition Facts : Calories 225.9, Fat 9.3, SaturatedFat 5, Cholesterol 122.3, Sodium 201.3, Carbohydrate 2.2, Fiber 1.5, Sugar 0.5, Protein 32.5
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.
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 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
STUFFED CHEESE SPIRALS
A quick appetizer using prepared dough and melted cheese. This would be equally good with a little crisp bacon inside!
Provided by LaDonna Langwell
Categories Appetizers and Snacks Cheese
Time 25m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray a baking sheet with cooking spray.
- Unroll crescent roll dough on the prepared baking sheet. Spread butter over dough and sprinkle with Cheddar cheese and green onion. Season with garlic powder.
- Roll dough back to its original shape. Cut dough with a sharp knife into 8 even slices. Arrange slices cut-side up on the baking sheet about 1 inch apart.
- Bake in the preheated oven until golden brown, 9 to 12 minutes.
Nutrition Facts : Calories 138.9 calories, Carbohydrate 11.4 g, Cholesterol 7.5 mg, Fat 8.7 g, Fiber 0.1 g, Protein 3 g, SaturatedFat 3.2 g, Sodium 252.8 mg, Sugar 2.1 g
More about "stuffed steak spirals recipes"
MASHED POTATO STUFFED GRILLED STEAK SPIRALS - CHALLENGE DAIRY
From challengedairy.com
HOW TO COOK STUFFED PINWHEEL BEEF STEAKS | LIVESTRONG
From livestrong.com
ONE PERFECT BITE: STUFFED FLANK STEAK SPIRALS - PINK SATURDAY
From oneperfectbite.blogspot.com
STUFFED FLANK STEAK — MARK BITTMAN
From markbittman.com
CHEESY STUFFED FLANK STEAK PINWHEELS - THE WEARY CHEF
From wearychef.com
ITALIAN STUFFED FLANK STEAK - THE CHUNKY CHEF
From thechunkychef.com
FLANK STEAK SPIRALS WITH SPINACH, FIGS AND FONTINA
From washingtonpost.com
SPINACH AND WILD MUSHROOMS STUFFED FLANK STEAK SPIRALS
From keeprecipes.com
STUFFED STEAK RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
FLANK STEAK SPIRALS STUFFED WITH HEARTY GREENS - MARCEL'S CULINARY ...
From marcelsculinaryexperience.com
STUFFED FLANK STEAK SPIRALS - PINK SATURDAY
CHEESY SPINACH AND MUSHROOM-STUFFED STEAK ROLLS - 12 TOMATOES
From 12tomatoes.com
10 BEST STUFFED FLANK STEAK SPINACH CHEESE RECIPES - YUMMLY
From yummly.com
FLANK STEAK SPIRALS WITH PORCINI AND RED WINE SAUCE - DELISH
From delish.com
ITALIAN STUFFED FLANK STEAK - JO COOKS
From jocooks.com
STUFFED STEAK SPIRALS | RECIPE | RECIPES, FOOD, FLANK STEAK
From pinterest.com
RECIPES | PIT BOSS® GRILLS
From pitboss-grills.com
ITALIAN STUFFED STEAK ROLLS | QUICK, EASY AND LOW CARB! - TWOSLEEVERS
From twosleevers.com
10 BEST STUFFED SIRLOIN STEAK RECIPES - YUMMLY
From yummly.com
STUFFED FLANK STEAK SPIRALS | RECIPES, FOOD, COOKING RECIPES
From pinterest.co.uk
SPINACH CHEESE STUFFED FLANK STEAK ROLLS | GIMME DELICIOUS
From gimmedelicious.com
20 BEST SIDE DISHES FOR STEAK | ALLRECIPES
From allrecipes.com
LOADED MASHED POTATO STUFFED STEAK SPIRALS - GOODCOOK
From goodcook.com
SKIRT STEAK PINWHEELS: A RARE STEAK TREAT - HOBNOB MAGAZINE
From hobnobmag.com
CAN I COOK MY STUFFED STEAK IN ADVANCE? - THE WASHINGTON POST
From washingtonpost.com
STUFFED-STEAK PINWHEELS - BETTER HOMES & GARDENS
From bhg.com
STUFFED STEAK SPIRALS RECIPE: HOW TO MAKE IT | TASTE OF …
From preprod.tasteofhome.com
6 INGREDIENT STUFFED FLANK STEAK ROLLS ( PINWHEELS)
From whiskitrealgud.com
ARGENTINE STUFFED STEAK SPIRALS
From ukrainianclassickitchen.ca
STUFFED STEAK SPIRALS RECIPE: HOW TO MAKE IT
From stage.tasteofhome.com
IMPRESSIVE STUFFED FLANK STEAK PINWHEELS WITH SPINACH AND PEPPERS
From foodfitnesslifelove.com
MUFFULETTA-STYLE GRILLED STUFFED FLANK STEAK - SERIOUS EATS
From seriouseats.com
STUFFED STEAK SPIRALS | RECIPE | RECIPES, FOOD, ROUND STEAK RECIPES
From pinterest.ca
FLANK STEAK SPIRALS WITH PORCINI & RED WINE SAUCE
From foodandwine.com
STUFFED FLANK STEAK WITH SPINACH, PEPPERS, AND CHEESE
From heygrillhey.com
STUFFED FLANK STEAK WITH PROSCIUTTO, CHEESE, AND HERBS - LITTLE …
From littlefiggy.com
STUFFED FLANK STEAK RECIPE: HOW TO MAKE IT
From preprod.tasteofhome.com
You'll also love