Crock Pot Italian Stuffed Flank Steak Recipes

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SLOW-COOKED STUFFED FLANK STEAK



Slow-Cooked Stuffed Flank Steak image

This recipe came with my first slow cooker. Now I'm on my fourth slow cooker and I still use the recipe! -Kahty Clark, Byron, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 8h30m

Yield 8 servings.

Number Of Ingredients 14

1 beef flank steak (2 pounds)
1 medium onion, chopped
1 garlic clove, minced
1 tablespoon butter
1-1/2 cups soft bread crumbs (about 3 slices)
1/2 cup chopped fresh mushrooms
1/4 cup minced fresh parsley
1/4 cup egg substitute
3/4 teaspoon poultry seasoning
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup beef broth
2 teaspoons cornstarch
4 teaspoons water

Steps:

  • Flatten steak to 1/2-in. thickness; set aside. , In a nonstick skillet, saute onion and garlic in butter until tender. Add the bread crumbs, mushrooms, parsley, egg substitute, poultry seasoning, salt and pepper; mix well. , Spread over steak to within 1 in. of edge. Roll up jelly-roll style, starting with a long side; tie with kitchen string. Place in a 5-qt. slow cooker; add broth. Cover and cook on low for 8-10 hours., Remove meat to a serving platter and keep warm. Skim fat from cooking juices; pour into a small saucepan. , Combine cornstarch and water until smooth; stir into juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove string before slicing steak; serve with gravy.

Nutrition Facts :

CROCK POT ITALIAN STUFFED FLANK STEAK



Crock Pot Italian Stuffed Flank Steak image

Make and share this Crock Pot Italian Stuffed Flank Steak recipe from Food.com.

Provided by That Napa Chicken R

Categories     Meat

Time 8h15m

Yield 8 serving(s)

Number Of Ingredients 14

1 (2 lb) beef flank steak
1 medium onion, chopped
1 garlic clove, minced
1 tablespoon butter
1 1/2 cups soft breadcrumbs (about 3 slices)
1/2 cup celery, chopped
1/4 cup parsley, chopped
1 egg, beaten
3/4 teaspoon poultry seasoning
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup beef broth
2 teaspoons cornstarch
4 teaspoons water

Steps:

  • Flatten steak to 1/2-in. thickness; set aside.
  • In a nonstick skillet, sauté onion, celery and garlic in butter until tender. Add the bread crumbs, parsley, egg, poultry seasoning, salt and pepper; mix well.
  • Spread over steak to within 1 inches of edge. Roll up jelly-roll style, starting with a long side; tie with kitchen string.
  • Place in a 5-qt. slow cooker; add broth. Cover and cook on low for 8-10 hours.
  • Remove meat to a serving platter and keep warm. Skim fat from cooking juices; pour into a small saucepan. Combine cornstarch and water until smooth; stir into juices.
  • Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove string before slicing steak; serve with gravy.

Nutrition Facts : Calories 285.2, Fat 13, SaturatedFat 5.5, Cholesterol 88.1, Sodium 469.7, Carbohydrate 6.9, Fiber 0.6, Sugar 1.1, Protein 33.1

STUFFED FLANK STEAK (MATAMBRE)



Stuffed Flank Steak (Matambre) image

Provided by Food Network

Categories     main-dish

Time 7h30m

Yield 4 to 6 servings

Number Of Ingredients 23

1 (3 to 4 pound) flank steak
1/2 cup red wine vinegar
1/4 cup olive oil
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
2 teaspoons crushed oregano
3 teaspoons cumin seeds, toasted and crushed
3 garlic cloves, minced
1 small bunch spinach, cleaned, stems removed
3 small carrots, peeled, halved lengthwise and parboiled
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
2 tablespoons vegetable oil
1 to 2 quarts beef stock (to cover meat)
2 medium onions, finely chopped
3 medium tomatoes, seeded and finely chopped
2 jalapeno chiles, seeded and finely chopped
2 cloves garlic, minced
1/4 bunch Italian parsley, finely chopped
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
1/3 cup olive oil
1/4 cup red wine vinegar

Steps:

  • Trim any fat from the meat, split it horizontally and pound it gently with a mallet to flatten. Place meat in a shallow glass dish. Combine the marinade ingredients and pour them over the meat. Cover, refrigerate and marinate 4 to 5 hours or overnight.
  • Remove the meat from the marinade, place on a flat surface and sprinkle with salt and pepper. Cover the meat with the spinach leaves and arrange the carrots across the meat.
  • Carefully roll the meat jellyroll fashion, so the grain runs the length of the roll, and tie it with a string at 1inch intervals.
  • Preheat the oven to 350 degrees F. Heat the oil in a Dutch oven or large pan over moderate heat. Add the meat and sear until browned on all sides, 5 to 7 minutes. Place the roll in an ovenproof casserole dish and pour the beef stock over to cover the meat.
  • Place the meat in the oven for 1 to 1 1/2 hours, or until desired doneness. To serve hot, remove the meat and place it on a platter. Let the meat rest for 10 minutes, carefully remove the strings and slice the roll into 3/4 inch slices. Serve with Salsa Criolla.
  • In a medium bowl, combine the onions, tomatoes, jalapeno, garlic, parsley, salt and pepper. Whisk together the oil and vinegar in a small bowl and pour over the tomato mixture. Mix well, cover and refrigerate until ready to use. Adjust seasonings before serving with the meat.
  • about 2 cups of salsa

ITALIAN FLANK STEAK



Italian Flank Steak image

Provided by Guy Fieri

Categories     main-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 17

3 tablespoons extra-virgin olive oil
1/2 cup onions, diced
3 tablespoons diced garlic
1 flank steak, about 2 pounds
Salt and freshly ground black pepper
1/2 cup thinly julienne carrots
1/2 cup roasted julienne red bell peppers
1/2 cup julienne oil packed sun-dried tomatoes
1/2 cup julienne green onions
3/4 cup shredded mozzarella
1/4 cup chopped parsley leaves
2 (6-inch) bamboo skewers
1/2 cup all-purpose flour
2 tablespoons Italian seasoning
1/2 cup white wine
1 cup fire roasted tomato sauce
1/2 cup chicken stock

Steps:

  • In a small saute pan, add 1 tablespoon olive oil, onions, and garlic and cook until translucent. Remove and let cool.
  • Tenderize flank steak with a meat mallet and cut into 1/4-inch pieces, approximately 5 by 8 inches long. Lightly season with salt and freshly ground black pepper.
  • Place carrots, red bell peppers, sun-dried tomato, and green onions in separate layers over the first 5 inches of the steak lengthwise. Top with garlic and onion mixture, then evenly coat with shredded mozzarella cheese and parsley.
  • Roll flank steak, starting with end that has vegetables, firmly without pushing out vegetables. Secure rolled steak with skewers.
  • To a rimmed plate stir the flour and Italian seasoning together and dredge the rolled flank steak, coating evenly.
  • Preheat oven to 300 degrees F.
  • In a medium saute pan heat 2 tablespoons olive oil and when hot add the rolled flank steak, searing on all sides for about 4 to 5 minutes until golden brown. Remove the flank steak from the pan and place on a baking sheet. Place in preheated oven for 15 minutes or until internal temperature reaches 135 degrees F. on an instant-read thermometer.
  • Place the saute pan back on burner and deglaze with the white wine. Stir, and reduce for 2 minutes, then add tomato sauce and chicken stock. Let mixture continue to reduce for 2 more minutes. Remove the steak from the oven and let rest. Slice on the bias 1/2-inch, shingle out, and top with sauce.

STUFFED FLANK STEAK IN CROCK POT



Stuffed Flank Steak in Crock Pot image

Very easy yet delicious dish. I like serving this with Chef #209747 's Recipe #99430 and my Recipe #265779 and some crusty rolls and you end up with an elegant style meal.

Provided by Sooz Cooks

Time 8h20m

Yield 6 serving(s)

Number Of Ingredients 10

2 cups seasoned stuffing mix
1 cup beef broth
2 tablespoons butter, melted
2 tablespoons grated parmesan cheese
2 lbs flank steaks
2 tablespoons Dijon mustard
2 tablespoons oil
salt and pepper
1 (1 ounce) package brown gravy mix
2 cups beef broth

Steps:

  • Slightly score flank steak on each side at 1 inch intervals.
  • Combine stuffing with beef broth, butter and cheese.
  • Spread mustard over flank steak, then spread stuffing over steak and roll up like a jelly roll.
  • Tie with string.
  • Rub with oil sprinkle with salt and pepper on the outside and put into crock pot.
  • Mix gravy and water.
  • Pour over meat.
  • Cover and cook low, 8 hours.
  • Remove meat from crock pot. Stir gravy well to blend (Some of the stuffing mix will come out of the flank steak while it is cooking and this will thicken the gravy a bit more).
  • Slice into serving sized pieces.
  • Serve with gravy on the side to put on the steak and potatoes if you are serving them.

BOB'S SLOW COOKER BRACIOLE



Bob's Slow Cooker Braciole image

This is a cheap and easy way to make this Italian classic.

Provided by bobthecook1

Categories     World Cuisine Recipes     European     Italian

Time 6h30m

Yield 6

Number Of Ingredients 9

2 (26 ounce) jars marinara sauce
2 eggs, beaten
½ cup dry bread crumbs
1 (1 1/2-pound) flank steak, pounded to 1/4 inch
1 teaspoon kosher salt
ground black pepper
5 slices bacon
1 cup shredded Italian cheese blend
2 tablespoons vegetable oil

Steps:

  • Pour the marinara sauce into the slow cooker and set on High to warm.
  • Combine the eggs and the breadcrumbs in a small bowl. Sprinkle both sides of the meat with salt and pepper. Pat the breadcrumb mixture over one side of the flank steak, leaving about a one inch border around edges. Top breadcrumbs with the bacon slices; sprinkle with shredded cheese. Starting from one long side, tightly roll flank steak into a log. Use string or toothpicks to secure the log in 4 or 5 places.
  • Heat oil in a heavy skillet. Sear the stuffed flank steak in the hot oil until well browned on all sides, about 10 minutes. Transfer the meat to the warm sauce in the slow cooker. Spoon sauce over meat to cover.
  • Turn slow cooker to Low; cook meat until very tender, 6 to 8 hours. Remove string/toothpicks before slicing. Serve with marinara.

Nutrition Facts : Calories 613.5 calories, Carbohydrate 41.1 g, Cholesterol 132.7 mg, Fat 36.9 g, Fiber 6.8 g, Protein 28 g, SaturatedFat 13.2 g, Sodium 1795.8 mg, Sugar 22.1 g

SLOW-COOKER STUFFED FLANK STEAK RECIPE



Slow-Cooker Stuffed Flank Steak Recipe image

Mix things up with our Tuscan-style Slow Cooker Stuffed Flank Steak Recipe. This stuffed flank steak recipe is filled with amazing Italian flavors.

Provided by My Food and Family

Categories     Home

Time 4h20m

Yield 8 servings

Number Of Ingredients 10

1 egg, beaten
1/2 cup KRAFT Shredded Parmesan Cheese
1/2 cup dry bread crumbs
1/2 cup KRAFT Zesty Italian Dressing
1/4 cup chopped Italian parsley
1/4 cup chopped red peppers
1/4 cup finely chopped oil-packed sun-dried tomatoes
1/2 tsp. dried oregano leaves
1 beef flank steak (2 lb.), pounded to 1/4-inch thickness
1-1/2 cups CLASSICO Tomato and Basil Pasta Sauce

Steps:

  • Mix all ingredients except steak and pasta sauce until blended.
  • Place steak, top side down, on work surface; spread with cheese mixture to within 2 inches of edges. Roll up steak, starting at one short end. Tie closed with kitchen string.
  • Place in slow cooker sprayed with cooking spray; top with pasta sauce. Cover with lid.
  • Cook on LOW 4 to 6 hours. Remove and discard string before serving roll-up.

Nutrition Facts : Calories 310, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 100 mg, Sodium 530 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 29 g

CROCK POT OR SLOW COOKED FLANK STEAK



Crock Pot or Slow Cooked Flank Steak image

Long, slow cooking makes this a melt-in-your-mouth treat.

Provided by Marianne Gillette

Categories     100+ Everyday Cooking Recipes

Time 8h15m

Yield 8

Number Of Ingredients 7

3 pounds flank steak
salt and ground black pepper to taste
1 large carrot, chopped
1 large onion, chopped
¼ teaspoon ground dried thyme
1 bay leaf
½ cup water

Steps:

  • Season the flank steak with salt and pepper and place into a slow cooker. Add the carrot and onion; season with thyme and bay. Pour in the water.
  • Cook on High for 4 hours; turn the steak over and press down into the liquid. Continue cooking until a fork easily passes through the meat, about 4 hours more.

Nutrition Facts : Calories 292.3 calories, Carbohydrate 2.7 g, Cholesterol 69.8 mg, Fat 14.2 g, Fiber 0.6 g, Protein 36.4 g, SaturatedFat 5.9 g, Sodium 99.4 mg, Sugar 1.2 g

SLOW-COOKED FLANK STEAK



Slow-Cooked Flank Steak image

My slow cooker gets lots of use, especially during the hectic summer months. I can fix this flank steak in the morning and forget about it until dinner. Serve with noodles and a tossed salad. -Michelle Armistead, Keyport, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 4h15m

Yield 6 servings

Number Of Ingredients 11

1 beef flank steak (1-1/2 pounds)
1 tablespoon canola oil
1 large onion, sliced
1/3 cup water
1 can (4 ounces) chopped green chiles
2 tablespoons vinegar
1-1/4 teaspoons chili powder
1 teaspoon garlic powder
1/2 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a skillet, brown steak in oil; transfer to a 5-qt. slow cooker. In the same skillet, saute onion for 1 minute. Gradually add water, stirring to loosen browned bits from pan. Add remaining ingredients; bring to a boil. Pour over the flank steak. Cover and cook on low until the meat is tender, 4-5 hours. Slice the meat; serve with onion and pan juices.

Nutrition Facts : Calories 199 calories, Fat 11g fat (4g saturated fat), Cholesterol 48mg cholesterol, Sodium 327mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 20g protein. Diabetic Exchanges

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