BRACCIOLE (FLANK STEAK ROLLS)
Authentic Italian recipe: flank steak rolls with garlic, parsley, and Parmesan cheese. Serve with egg noodles or as an addition to spaghetti or ravioli.
Provided by JEND818
Categories World Cuisine Recipes European Italian
Time 1h50m
Yield 6
Number Of Ingredients 16
Steps:
- Heat 2 tablespoons olive oil in a large skillet over medium heat; cook and stir onion in the hot oil until tender, about 10 minutes. Season with 1 teaspoon salt and 1 teaspoon pepper.
- Mix parsley, garlic, Parmesan cheese, egg, 1 pinch salt, and 1 pinch pepper in a bowl; drizzle in about 1 tablespoon olive oil, while continually stirring, until a sticky consistency is reached.
- Spread parsley filling in a thin layer atop flank steak; roll steak in a jelly-roll style and fasten ending piece to steak with toothpicks to contain filling.
- Pour remaining 1 tablespoon olive oil into skillet with onions over medium heat; cook steak roll in the onion mixture, turning steak until browned on all sides, 2 to 3 minutes per side. Add tomato sauce, sugar, and chopped tomato to the steak mixture; simmer over very low heat until steak is cooked through and sauce has slightly reduced, 1 to 1 1/2 hours.
Nutrition Facts : Calories 318.3 calories, Carbohydrate 5.5 g, Cholesterol 88.7 mg, Fat 22.8 g, Fiber 1.3 g, Protein 22.6 g, SaturatedFat 7.3 g, Sodium 749.1 mg, Sugar 2.7 g
ROLLED 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 1h40m
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees with rack in center. Between two sheets of plastic wrap, pound steak to 1/2-inch thickness with a meat mallet or heavy skillet. Using a sharp knife, score the steak on one side in a cross-hatched pattern. In a large bowl, whisk together oil, vinegar, and garlic. Marinate at least 20 minutes or up to overnight.
- Remove steak from marinade. Lay steak on cutting board, scored side down, with a short end facing edge of work surface. Cover steak with cheese, scallions, and peppers, leaving 1/2-inch border on the long sides and 2-inch border at the far short end. Season with salt and pepper. Starting from closest side, roll up tightly. Using kitchen twine, tie steak crosswise. Season with salt and pepper.
- Place, seam side down in a baking dish or on a rimmed baking sheet, and roast until juices run clear, 35 to 40 minutes for medium rare. Let rest 10 minutes, and remove string before slicing.
Nutrition Facts : Calories 394 g, Fat 25 g, Protein 36 g
TERIYAKI STEAK ROLL-UPS RECIPE BY TASTY
Here's what you need: flank steak, soy sauce, garlic, ginger, honey, lime, sriracha sauce, bell pepper, carrot, zucchini, asparagus, red onion, sesame seed, toothpick
Provided by Vaughn Vreeland
Categories Dinner
Yield 8 roll-ups
Number Of Ingredients 14
Steps:
- In a baking dish with the steak, mix the soy sauce, garlic, ginger, honey, lime juice, and Sriracha sauce (optional).
- Lightly massage the marinade into the steak and cover. Refrigerate 1-4 hours.
- Place toothpicks in a bowl and pour water over toothpicks until completely submerged. Water will prevent toothpicks from burning.
- Once marinated, cut the steak into 8 equal rectangles. You may need to pound the steak thinner if using a thicker cut.
- Place a few slices of each of the vegetables on a slice of steak, making sure they are all about the same length.
- Roll the steak up over the vegetables and secure it with a toothpick.
- In a small saucepan over medium heat, pour in the leftover marinade and bring to a boil.
- Boil for about one minute, take off the heat, and set aside to use as a glaze.
- In a grill pan or on the grill over medium high heat, place your steak roll-ups and cook for 2-3 minutes.
- Flip the roll over and use a heat-safe brush to brush the glaze on each roll.
- Cook for about one minute longer and remove from heat. Top with sesame seeds.
- Enjoy!
Nutrition Facts : Calories 166 calories, Carbohydrate 13 grams, Fat 4 grams, Fiber 1 gram, Protein 18 grams, Sugar 8 grams
FLANK STEAK ROLL-UP (CROCK POT) RECIPE - (4/5)
Provided by Dianewaldron
Number Of Ingredients 7
Steps:
- In a bowl, toss the first 3 ingredients. Spread over steak to within 1 inch of edges. Roll up jelly-roll style, starting with a long side; tie with kitchen string. Prepare gravy mix according to package directions; add onions and wine or broth. Pour over meat. Cover and cook on low 8-10 hours.Remove meat to a serving platter and keep warm. Strain cooking juices and thicken if desired. Remove string from roll-up; slice and serve with gravy.
STEAK ROLL-UPS
My family tells me these hearty stuffed beef rolls with creamy sauce "taste like home". They're attractive enough to serve for a special dinner but economical and easy to prepare. -Pat Habiger, Spearville, Kansas
Provided by Taste of Home
Categories Dinner
Time 2h20m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Flatten steak to 1/3-in. thickness. Cut into six pieces. In a small bowl, combine the next eight ingredients. Place 1/3 cup on each piece of steak; roll up and fasten with a toothpick. Roll in flour. , In a large skillet, brown roll-ups in oil. In a small bowl, combine the soup, water and browning sauce if desired; pour over roll-ups. Cover and simmer for 2 hours or until meat is tender, turning occasionally.
Nutrition Facts : Calories 401 calories, Fat 19g fat (7g saturated fat), Cholesterol 86mg cholesterol, Sodium 735mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 2g fiber), Protein 30g protein.
FLANK STEAK ROLL-UP
"As a working mother of five hungry boys, I rely on my slow cooker to give me a head start on meals," comments Sheryl Johnson. The Las Vegas, Nevada cook rolls stuffing mix and mushrooms into flank steak before simmering it in an easy gravy.
Provided by Taste of Home
Categories Dinner
Time 8h15m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In bowl, toss the mushrooms, butter and dry stuffing mix. Spread over steak to within 1 in. of edges. Roll up jelly-roll style, starting with a long side; tie with kitchen string. Place in a 3-qt. slow cooker., Prepare gravy mix according to package directions; add onions and wine. Pour over meat. Cover and cook on low for 8-10 hours. Remove meat to a serving platter and keep warm. Strain cooking juices and thicken if desired. Remove string from roll-up; slice beef and serve with gravy.
Nutrition Facts : Calories 329 calories, Fat 11g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 768mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 2g fiber), Protein 29g protein.
ROLLED FLANK STEAK
I searched and searched for just the right rolled flank steak recipe and couldn't find it. So, I created my own! This was a big hit when I made it for company.
Provided by ANGELSHARK
Categories World Cuisine Recipes European Italian
Time 5h45m
Yield 6
Number Of Ingredients 9
Steps:
- Place the flank steak on a cutting board with the short end closest to you. Starting from one of the long sides, cut through the meat horizontally to within 1/2 inch of the opposite edge. (You can also ask your butcher to butterfly the flank steak for you instead of cutting it yourself.)
- Mix the soy sauce, olive oil, and steak seasoning together in a gallon-sized resealable plastic bag. Marinate flank steak in the refrigerator 4 hours to overnight.
- Preheat oven to 350 degrees F (175 degrees C). Grease a glass baking dish.
- Lay out the flank steak flat in front of you with the grain of the meat running from left to right. Layer the provolone across the steak, leaving a 1-inch border. Arrange the bacon, spinach, red pepper, and mushrooms across the cheese covered steak in stripes running in the same direction as the grain of the meat. Roll the flank steak up and away from you, so that when the roll is cut into the pinwheel shape, each of the filling ingredients can be seen. Roll firmly, but be careful not to squeeze the fillings out the ends. Once rolled, tie every 2 inches with kitchen twine.
- Place in prepared baking dish, and bake in preheated oven for one hour, or until the internal temperature reaches 145 degrees F (65 degrees C). Remove from the oven and let rest for 5 to 10 minutes before cutting into 1 inch slices. Be sure to remove the twine before serving!
Nutrition Facts : Calories 472.5 calories, Carbohydrate 3 g, Cholesterol 66.7 mg, Fat 36.9 g, Fiber 0.5 g, Protein 31.4 g, SaturatedFat 12.3 g, Sodium 1421.5 mg, Sugar 0.8 g
SURF AND TURF STEAK ROLL UP RECIPE BY TASTY
Seared flank steak stuffed with sweet chunks of fresh lobster and topped with a buttery Parmesan cream sauce is undoubtedly a combination made in heaven. Make this when you really want to treat yourself to an indulgent dinner at home!
Provided by Tikeyah Whittle
Categories Dinner
Time 1h30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375°F (190°C)
- Add 1 tablespoon of salt to a large pot of water and bring to a boil over high heat. Once the water is boiling, add the lobsters, heads first, leaving the rubber bands on the claws. Once the water returns to a boil, boil the lobsters for 10 minutes.
- Use tongs to remove the lobsters and transfer to a cutting board. Let cool for 5-10 minutes. Use scissors to snip off the rubber bands of the claws. With one hand, hold the body of the lobster, and with the other hold the tail. Use your hands to twist the tail off and remove it from the body. Twist the claws off where the leg and body meet.
- Use a pair of kitchen shears to make an incision at the top of the tail, then snip through to the base. Snap the shell back and remove the tail meat.
- Twist the legs at the joints to separate from the claws. Use kitchen shears to cut through the shells and remove the leg and claw meat.
- Roughly chop the lobster meat and add to a medium bowl, along with the cream cheese, 1 teaspoon of salt, and ½ teaspoon of pepper. Use a rubber spatula to mix well.
- Lay a piece of plastic wrap over a cutting board. Pat the flank steak dry with paper towels, then place on the plastic wrap and cover with another sheet. Use a meat mallet to pound out to ¼-inch thick.
- Remove the plastic wrap, then season the steak on both sides with the remaining 2 teaspoons of salt and teaspoon of pepper.
- Spread the lobster mixture in an even layer over the steak. Starting from the short end, gently roll the steak into a log shape. Secure the roll with toothpicks.
- Heat the olive oil in a large cast-iron or stainless steel pan over medium-high heat. When the oil begins to shimmer, add the steak roll and cook for 3-4 minutes on one side, until browned. Using 2 sets of tongs, gently turn the roll over and sear on the other side for 3-4 minutes, until browned.
- Transfer the pan to the oven and roast for 27-30 minutes, until the internal temperature of the steak reaches 145°F (63°C).
- Remove the steak roll from the pan and transfer to a cutting board. Let rest for 10 minutes.
- Make the cream sauce: In a large pan, melt the butter over medium-high heat. Add the garlic and stir for 30 seconds, until fragrant.
- Add the white wine and cook for 3 minutes, until reduced by half.
- Add the heavy cream, salt, and pepper, and cook for 7 minutes, whisking frequently, until slightly thickened and reduced by half.
- Add the parsley and whisk to combine.
- Remove the toothpicks from the steak roll, then slice into 1-inch thick pieces. Transfer to a platter and pour the cream sauce on top, then garnish with more parsley.
- Enjoy!
Nutrition Facts : Calories 889 calories, Carbohydrate 6 grams, Fat 56 grams, Fiber 0 grams, Protein 92 grams, Sugar 3 grams
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