Cheesy Stuffed Flank Steak Recipes

CHEESY STUFFED FLANK STEAK

Steps:

• Preheat oven to 450°F.

CHEESE-STUFFED FLANK STEAK

Steps:

• Flatten steak to 1/4-in. thickness. In a bowl, combine the pineapple juice, Worcestershire sauce, onion, thyme, rosemary, salt and pepper. Pour half of the marinade into a resealable plastic bag; add meat. Seal bag and turn to coat; refrigerate for 4-8 hours. Cover and refrigerate remaining pineapple juice mixture., Drain and discard marinade from meat. For stuffing, in a bowl, combine the bread crumbs, cheese, pecans, onion, parsley and garlic. Sprinkle stuffing over meat. Roll up jelly-roll style, starting with a short side. Tie with kitchen string., In a small skillet, brown meat in oil until browned on all sides. Pour reserved marinade into skillet. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until tender. Thicken pan juices if desired.

MUSHROOM STUFFED FLANK STEAK WITH GOAT CHEESE AND BASIL

Steps:

• Rough chop the parsley and Basil. Finely dice the onion. Mince the garlic.
• If whole, quarter or rough chop the mushrooms and add in batches to a mini food processor or all to a large processor. Pulse until rice or pea size.
• To a preheated large skillet, add the onions and cook for 4-5 minutes, stirring so that they don't burn.
• Then add the mushrooms, salt, and pepper. Stir to combine and cook down until all liquid that comes from the mushrooms cooks off and the mixture starts to turn a darker color. Remove from heat and let cool.
• Once the mushroom mixture is cooled, add the garlic, parmesan cheese, parsley, basil, crumbled goat cheese, and egg white. Mix thoroughly.
• Lay the flank steak out flat and rub both sides of the meat with extra virgin olive oil, salt, and pepper.
• Next, spread the mushroom cheese stuffing over the steak in an even layer, but not covering the very end where you will start rolling.
• Starting at the end without the stuffing, roll the flank steak over the stuffing as tight as possible without squeezing all of the filling out the sides.
• Continue rolling gently until completely rolled. Then using 3 pieces of cooking string, tie the flank steak roll tight, but not so tight that the stuffing squeezes out the sides. If any does come out, just push it back in.
• Line a shallow baking sheet with aluminum foil and then transfer the flank steak to the pan. Trim the string ties as needed.
• Place the flank steak on the center rack in the oven and turn the broiler on high for 10 minutes. Then turn the oven to bake 350 F degrees and roast for 30 minutes. Finally after the 30 minutes is up, turn the oven down to 300 and roast for a final 10 minutes. (Total cooking time = 50 minutes for medium rare).
• Remove the flank steak from the oven and wrap the aluminum foil around it to cover. Let sit for 10 minutes so the juices can settle back into the meat and it finishes cooking and stays nice and moist.
• Slice, serve, and enjoy!

SPINACH STUFFED FLANK STEAK ROLLS

Steps:

• Preheat oven to 375F degrees. Butterfly Steak by slicing horizontally across and pounding. Season with salt and pepper. Set aside.
• Heat 2 tablespoons oil to a small saucepan over medium-high heat. Add onion and cook for 2-3 minutes or until tender and almost golden. Add the garlic and sautee for another minute. Remove from and stir in cream cheese until fully combined. Season with salt and pepper.
• Spread the cream cheese mixture on the steak, then layer the spinach and cheese. Roll up steak and tie with kitchen twine or pierce with toothpicks or short kabob skewers to keep the roll intact. Using a sharp knife, slice roll between pieces of toothpicks or twine. Season pinwheels lightly with salt and black pepper.
• Heat a large heavy-duty pan to medium-high heat. Add the steak pinwheels and sear for 2-3 minutes per side. Transfer to a baking dish or place the entire pan in the oven if it is oven safe, and bake for 10 minutes. Remove from oven, tent with aluminum foil and let rest for 5 minutes before serving.

CHEESE-STUFFED FLANK STEAK

Steps:

• Mix garlic, Parmesan, olive oil, parsley, Italian seasoning, salt, pepper, and red pepper flakes together to form a paste.
• Slice flank steak horizontally through the middle without cutting all the way to the other side. Open the 2 sides and spread them out like an open book.
• Rub both sides of steak with the seasoning paste. Arrange provolone cheese over steak, leaving a 1-inch border. Top with roasted red peppers. Roll up steak and tie at 1-inch intervals using kitchen twine. Refrigerate 2 hours or up to overnight.
• Preheat the oven to 400 degrees F (200 degrees C). Grease a baking dish and place steak inside.
• Roast in the preheated oven until internal temperature reaches 145 degrees F (65 degrees C), about 1 hour.
• Remove from oven and let rest 5 to 10 minutes before cutting into 1-inch slices. Be sure to remove the twine before serving!