Basil Stuffed Steak Recipes

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BASIL-STUFFED STEAK



Basil-Stuffed Steak image

This is a recipe I developed. We love beef, and grilling is an easy way to add variety to our meals. My mom and grandma taught me how to cook. I've entered several cooking competitions and have won some awards.

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6-8 servings.

Number Of Ingredients 10

1 beef top sirloin steak (1-1/2 inches thick and 2 to 2-1/2 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried parsley flakes
1-1/2 cups lightly packed fresh basil leaves, coarsely chopped
1/4 cup finely chopped onion
4 garlic cloves, minced
1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1/8 teaspoon minced fresh thyme or pinch dried thyme
1 teaspoon olive oil

Steps:

  • With a sharp knife, make five lengthwise cuts three-fourths of the way through the steak. Combine salt, pepper and parsley; rub over steak. , In a small bowl, combine the basil, onion, garlic, rosemary and thyme. Stuff into pockets in steak. Using heavy-duty string, tie the steak at 2-in. intervals, closing the pockets. Drizzle with oil. , Grill, covered, over indirect medium heat for 35-45 minutes or until the meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Cover and let stand for 5-10 minutes. Remove string before slicing.

Nutrition Facts : Calories 156 calories, Fat 5g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 199mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges

STUFFED FLANK STEAK



Stuffed Flank Steak image

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

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

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

LEMON BASIL PESTO FLAT IRON STEAK



Lemon Basil Pesto Flat Iron Steak image

Lemon and basil combine nicely into a pesto topping for steaks.

Provided by desihannagan

Categories     Meat and Poultry Recipes     Beef     Steaks     Flat Iron Steak Recipes

Time 30m

Yield 6

Number Of Ingredients 10

4 cloves garlic
2 cups packed fresh basil leaves
⅓ cup pine nuts
½ cup extra-virgin olive oil
½ cup freshly grated Parmesan cheese
1 ½ tablespoons fresh lemon juice
¾ teaspoon red pepper flakes
6 (6 ounce) flat iron steaks
2 large cloves garlic, minced
salt and pepper to taste

Steps:

  • Chop 4 garlic cloves in a food processor until minced. Add the basil and pine nuts, and pulse a few times to combine. With the food processor running, slowly pour in the olive oil, stopping once or twice to scrape down the sides. Place the Parmesan cheese, lemon juice, and red pepper flakes into the food processor, and pulse until blended. Season to taste with salt and pepper.
  • Rub the flat iron steaks with 2 cloves minced garlic, season to taste with salt and pepper, then set aside. Preheat an outdoor grill for medium-high heat and lightly oil grate.
  • Grill the steaks to desired degree of doneness on preheated grill, about 4 minutes per side for medium. Baste the steaks occasionally with a little of the pesto sauce. Once done, serve topped with the remaining pesto.

Nutrition Facts : Calories 569.1 calories, Carbohydrate 3.5 g, Cholesterol 121.9 mg, Fat 44.2 g, Fiber 0.8 g, Protein 40.1 g, SaturatedFat 11.9 g, Sodium 212.6 mg, Sugar 0.5 g

BEEF BRACIOLE (STUFFED ITALIAN BEEF ROLL) RECIPE BY TASTY



Beef Braciole (Stuffed Italian Beef Roll) Recipe by Tasty image

Here's what you need: bread crumbs, shredded pecorino romano cheese, fresh basil, shredded provolone cheese, fresh italian parsley, garlic, kosher salt, freshly ground black pepper, olive oil, flank steak, canola oil, butter, medium carrot, small onion, celery, dry white wine, crushed tomato, dried bay leaves, dried oregano, red pepper flakes, orecchiette pasta, fresh basil

Provided by Matthew Johnson

Categories     Dinner

Yield 8 servings

Number Of Ingredients 22

½ cup bread crumbs
1 cup shredded pecorino romano cheese, plus more for serving
½ cup fresh basil, chopped
⅓ cup shredded provolone cheese
½ cup fresh italian parsley, chopped
8 cloves garlic, minced, divided
kosher salt, to taste
freshly ground black pepper, to taste
¼ cup olive oil
1 lb flank steak
2 tablespoons canola oil
1 tablespoon butter
1 medium carrot, chopped
1 small onion, chopped
1 stalk celery, chopped
1 cup dry white wine
28 oz crushed tomato, 1 can
2 dried bay leaves
1 tablespoon dried oregano
½ teaspoon red pepper flakes
1 lb orecchiette pasta, or polenta, cooked, for serving, optional
¼ cup fresh basil, cut into ribbons, for serving

Steps:

  • In a medium bowl, combine the bread crumbs, pecorino Romano, ½ cup (20 g) chopped basil, provolone, parsley, 5 minced cloves of garlic, salt, pepper, and the olive oil. Stir and set aside.
  • Lay the flank steak on a cutting board. Season both sides with salt and pepper. Cover the the meat with a sheet of parchment paper. Using a meat mallet or rolling pin, pound the steak until it's ¼ inch (6 mm) thick.
  • Remove the parchment and sprinkle the bread crumb mixture evenly over the steak.
  • Starting from the bottom, roll the meat into a log. Using butcher's twine, tie up the roll so it holds its shape while cooking. Season with salt and pepper.
  • Heat the canola oil in a large Dutch oven over high heat. When the oil is shimmering, add the steak roll and, without moving it, cook until a dark brown crust forms on one side, about 3 minutes. Turn the roll and repeat until all sides and the ends have been seared. Remove the roll from the pan and set aside.
  • Preheat the oven to 350°F (180°C).
  • Add the butter, carrot, onion, celery, remaining 3 cloves of garlic, salt, and pepper to the pan and cook until caramelized, about 5 minutes.
  • Add the white wine and stir to loosen any brown bits from the bottom of the pot. Cook until the wine reduces and the pan is slightly dry again.
  • Add the tomatoes, bay leaves, oregano, and red pepper flakes. Stir to combine.
  • Return the beef roll to the pot. Cover and bake for 1 hour, flipping the roll halfway through (if the sauce is drying up too much, add more crushed tomatoes or water), until the beef is tender.
  • Slice the braciole and arrange on a serving platter with the sauce. Serve the braciole with orecchiette or polenta. Garnish with grated pecorino Romano and fresh basil.
  • Enjoy!

Nutrition Facts : Calories 634 calories, Carbohydrate 66 grams, Fat 25 grams, Fiber 5 grams, Protein 34 grams, Sugar 8 grams

TOMATO-BASIL STEAK



Tomato-Basil Steak image

We grow the basil and bell peppers I use in this dish. It's easy to prepare, yet so rich and delicious. -Sheryl Little, Sherwood, Arkansas

Provided by Taste of Home

Categories     Dinner

Time 6h15m

Yield 4 servings.

Number Of Ingredients 8

1-1/4 pounds boneless beef shoulder top blade or flat iron steaks
1/2 pound whole fresh mushrooms, quartered
1 medium sweet yellow pepper, julienned
1 can (14-1/2 ounces) stewed tomatoes, undrained
1 can (8 ounces) tomato sauce
1 envelope onion soup mix
2 tablespoons minced fresh basil
Hot cooked rice

Steps:

  • Place steaks in a 4-qt. slow cooker. Add mushrooms and pepper. In a small bowl, mix tomatoes, tomato sauce, soup mix and basil; pour over top., Cook, covered, on low 6-8 hours or until beef and vegetables are tender. Serve with rice.

Nutrition Facts : Calories 324 calories, Fat 14g fat (5g saturated fat), Cholesterol 92mg cholesterol, Sodium 1116mg sodium, Carbohydrate 19g carbohydrate (8g sugars, Fiber 3g fiber), Protein 32g protein.

GARLIC STUFFED SIRLOIN STEAK



Garlic Stuffed Sirloin Steak image

Make and share this Garlic Stuffed Sirloin Steak recipe from Food.com.

Provided by Karen Robinson

Categories     Steak

Time 28m

Yield 6 serving(s)

Number Of Ingredients 9

3 garlic cloves, minced
1 tablespoon olive oil
1/3 cup fresh parsley, chopped
1/3 cup green onion, sliced
1 tablespoon breadcrumbs
2 teaspoons fresh basil, chopped
2 lbs boneless sirloin steaks, 1-inch thick
1 teaspoon olive oil
1/2 teaspoon fresh ground pepper

Steps:

  • Preheat grill to medium direct heat.
  • Saute garlic in olive oil until hot but not browned. Remove from heat and stir in parsley, green onions, breadcrumbs and basil. Set aside.
  • With a sharp knife cut the steak horizontally to form a pocket. Fill with garlic mixture. Stick toothpicks through the cut side to seal the hole. Brush the steak with the rest of the olive oil. Sprinkle with pepper.
  • Grill the steak, covered, 5 to 8 minutes per side or to desired doneness. Cut into servings.

FLANK STEAK STUFFED WITH SAUSAGE, BASIL, AND CHEESE



Flank Steak Stuffed With Sausage, Basil, and Cheese image

For the fall there is nothing like a crock-pot cooking a hearty dish. This recipe is a classic when combined with buttered steamed spinach, oven roasted potatoes, and a full flavored red wine such as Barola, a Rhone, or a California Merlot.

Provided by Country Chef

Categories     Steak

Time 6h20m

Yield 5 serving(s)

Number Of Ingredients 14

16 large basil leaves
1 1/2 lbs flank steaks
4 slices swiss cheese (thin slices)
2 sweet Italian sausage links
salt & freshly ground black pepper
string, to tie flank steak
3 tablespoons olive oil
1 large onion, thinly sliced
8 garlic cloves
1 cup dry red wine (Burgundy)
1/2 cup beef stock
1/4 cup red wine vinegar
2 bay leaves
2 fresh basil leaves, chopped

Steps:

  • Arrange basil leaves to cover flank steak, leaving a 1/2-inch border.
  • Place Swiss cheese slices on top of basil leaves.
  • Place sausages end to end lengthwise down the center of the steak.
  • Starting on one end of steak, roll the steak over the sausage. Tie with string to secure. Season with salt and pepper.
  • Heat oil in large skillet. Add steak roll and brown on all sides, about five minutes.
  • Transfer steak roll to crock pot, seam side up. Scrape all browned bits & oil into crock.
  • Add onions, garlic, wine, beef broth, red wine vinegar, bay leaves, and chopped basil.
  • Medium setting for 6-8 hours.
  • Drain juices into sauce pan, boil gently for five minutes to reduce. Place in gravy server.
  • Slice steak roll into serving portions. Serve with gravy.

Nutrition Facts : Calories 559.2, Fat 34.8, SaturatedFat 13, Cholesterol 95.3, Sodium 599.5, Carbohydrate 8.8, Fiber 0.9, Sugar 2.2, Protein 42.4

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