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
CROCK POT STUFFED STEAK
This is a tried and true recipe for my family. I've been making this for many years. I got the recipe from my mother-in-law. You could also use flank steak in place of the round steak for this recipe.
Provided by CookingONTheSide
Categories Steak
Time 6h15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Pound the salt, garlic powder and black pepper into the steak.
- Lay the stuffing on top of the steak and roll up jelly-roll style.
- Place toothpicks in steak to hold in place.
- Place the steak in the crock pot.
- Mix the cream of mushroom soup, dry onion soup mix and water in bowl until smooth.
- Pour over the steak in the crock pot.
- Cook on low for about 6 hours.
- Thicken the broth for gravy if you like.
- Serve with mashed potatoes, if desired.
- Slice the steak into serving pieces.
Nutrition Facts : Calories 495.7, Fat 20.1, SaturatedFat 5.1, Cholesterol 97.4, Sodium 2406.5, Carbohydrate 32.7, Fiber 3.6, Sugar 5.1, Protein 44
MUSHROOM-STUFFED FLANK STEAK ROLL
My daughter and her family, who live in Hong Kong, love to make my flank steak becuase it reminds them of home. -Ethel Klyasheff, Granite City, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Cut steak horizontally from a long side to within 1/2 in. of opposite side. Open steak so it lies flat; cover with plastic wrap. Flatten to 1/4-in. thickness. , In a small bowl, combine the lemon juice, soy sauce, honey, mustard, pepper and, if desired, lemon zest. Pour half of marinade into a large shallow dish; add beef and turn to coat; cover and refrigerate overnight. Cover and refrigerate remaining marinade., In a large skillet, saute mushrooms and onion in butter until tender. Remove from the heat; stir in parsley. Drain and discard marinade. Open steak; spoon filling over steak to within 1/2 in. of edges. Roll up tightly jelly-roll style, starting with a long side. Tie with kitchen string. Place in a greased shallow roasting pan. Pour reserved marinade over steak., Cover and bake at 350° for 45 minutes. Uncover; baste with pan drippings. Bake 30 minutes longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°, medium, 140°, medium-well, 145°). Remove and keep warm. Meanwhile, transfer cooking juices to a saucepan; skim fat. Bring cooking juices to a boil. Mix cornstarch and broth until smooth. Stir into cooking juices. Bring to a boil; cook and stir 1-2 minutes or until thickened. Cut steak into slices; serve with sauce.
Nutrition Facts :
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
SPINACH, MUSHROOM & BACON STUFFED FLANK STEAK
This is an altered version of a flank steak recipe from the Betty Crocker Cook book. I serve mine with my red potato recipe, (Seasoned Baked Red Potatoes) and Hollandaise Sauce.
Provided by STK FD WIFE
Categories One Dish Meal
Time 43m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Lightly score steak with a knife in a diamond pattern.
- Make sure that you do not cut through the meat.
- With a meat mallet, pound steak into a rectangle, as large as possible.
- Sprinkle with salt and pepper.
- Arrange bacon lengthwise on steak.
- Spread spinach over bacon.
- Top spinach with mushrooms and parmesan cheese.
- Roll up steak from short side.
- This will give you a long stuffed flank steak.
- Secure with toothpicks in 1-inch sections, starting 1/2 inch from one side.
- Cut between picks into 8 or more slices.
- Place steaks on a broiler pan.
- Broil 3 inches from the heat for 6 to 8 minutes.
- Turn.
- Broil other side, until medium doneness.
- Serve with Hollandaise Sauce or Bearnaise Sauce (I buy the envelope kind from the grocery store.).
Nutrition Facts : Calories 880.5, Fat 69.4, SaturatedFat 25.3, Cholesterol 157.9, Sodium 1286.7, Carbohydrate 4.9, Fiber 2.5, Sugar 0.9, Protein 57.4
MUSHROOM STUFFED FLANK STEAK
Make and share this Mushroom Stuffed Flank Steak recipe from Food.com.
Provided by Julesong
Categories Steak
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Lightly salt and pepper both sides of the flank steak.
- Spread one side with mustard.
- To prepare stuffing, heat vegetable oil in a frypan, add onion and cook for 3 minutes until lightly browned.
- Add mushroom pieces and cook for 5 minutes.
- Stir in parsley, chives, tomato paste, and bread crumbs, then season with salt and pepper and paprika.
- Spread stuffing on mustard side of the flank steak, roll up jelly-roll fashion and tie with thread or string.
- To prepare gravy, saute bacon in a Dutch oven until partially done.
- Add the meat roll and brown on all sides, approximately 10 minutes.
- Add the finely chopped onions and saute for 5 minutes.
- Pour in the beef broth, cover Dutch oven, and simmer for 1 hour.
- Transfer meat to a preheated platter.
- Season pan juices in the Dutch oven with mustard, then salt and pepper to taste; stir in catsup.
- Serve the gravy separately.
FLANK STEAK WITH MUSHROOM SAUCE
Trendy and tasty, this skillet recipe is a simple and delicious way to prepare flank steak...and the flavorful sauce is absolutely divine!
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Heat 1 tablespoon oil in a 10-inch skillet over medium heat. Add the beef and cook until well browned on both sides until desired doneness, about 10 minutes for medium-rare. Remove the beef from the skillet.
- Heat 1 tablespoon butter and the remaining oil in the skillet. Add the mushrooms and cook for 5 minutes or until tender, stirring occasionally. Add the shallot, garlic and rosemary and cook and stir for 30 seconds. Stir in the concentrated broth, water and remaining butter and cook until the butter is melted.
- Cut the beef diagonally against the grain into thin slices. Serve the mushroom mixture with the beef.
Nutrition Facts : Calories 259.8 calories, Carbohydrate 5.3 g, Cholesterol 45.9 mg, Fat 18.3 g, Fiber 0.7 g, Protein 18.7 g, SaturatedFat 6.9 g, Sodium 492.7 mg, Sugar 1.3 g
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- Even out the thinness of the steak using a meat tenderizer so it’s about 1/2 inch thick. A little less thick is okay. Season with salt and pepper on both sides. Set aside on a large cutting board.
- In a large, oven-safe skillet, like a cast-iron skillet, heat 1-2 tablespoons of olive oil over medium heat. Add the mushrooms and cook, stirring occasionally, for 5-7 minutes until softened and slightly browned. Add the garlic and cook for another 2 minutes until fragrant. Stir in the spinach then quickly remove from the heat. Spread mushroom and spinach mixture eevenly over the seasoned beef. Sprinkle with coat cheese if using.
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Estimated Reading Time 6 mins
- Prepare the filling. Over medium heat, saute the onion and mushrooms for a few minutes. Add baby spinach, salt, and pepper, and saute until the spinach wilts. Remove from heat, add the roasted red peppers, and let cool. You may need to place it in the refrigerator for awhile to cool it off.
- Take the flank steak and carefully butterfly it, slicing in the middle with a sharp knife. Lay it open on a cutting board. Season both sides with salt and pepper (to taste), and drizzle with olive oil.
- When the filling is cooled off, strain some of the liquid off, and then combine with the goat cheese. Mix with your hands. Spread the filling all over the flank steak, leaving about an inch from the ends. Then roll the steak up carefully, and try to avoid squeezing the filling out. Use some kitchen twine around the rolled up steak, securing it in about four places.
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- If you weren't able to find a butterflied flank steak at the store (or the butcher wasn't able to do it for you,) you might need to prepare your flank steak. You are aim for 1/4- 1/2 inch thickness. Lining a very sharp knife parallel with your cutting board and slice through the center of the steak, stopping just short of cutting all the way through. You should be able to open it up like a book and the surface area of the meat will have doubled. Use a meat mallet to even it out even further. The thinner the steak, the easier it will be to roll and the more fixings you can afford to stuff in there.
- Heat a small skillet prepped with cooking spray over medium heat. Add mushrooms, garlic, parsley, sweet onion, cooking until reduced in volume by half. Remove and allow to cool slightly.
- Lay your butterflied flank steak out on a cutting board and tenderize lightly with a meat mallet. Season well with fine sea salt and freshly ground black pepper. Evenly distribute mushroom mixture, leaving about 1/2 inch along the edges. Evenly distribute feta cheese.
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- Place the flank steak on a large cutting board. Using a meat tenderizer, pound out to roughly a 10x13 size. Season with salt and pepper; set aside.
- In a large skillet heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium to medium low heat. Add mushrooms and cook 5-7 minutes or until browned. Add garlic and cook and stir for 2 minutes. Stir in spinach and remove from heat. Spread over seasoned beef. Sprinkle with cheese.
- With the long side facing you carefully and tightly roll up flank steak. Secure with toothpicks. (Use plenty of toothpicks)
6 INGREDIENT STUFFED FLANK STEAK ROLLS ( PINWHEELS)
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- Preheat oven to 375 F. Cover the steak with plastic wrap or wax paper and pound it thin but not too thin or you may make holes. Butterfly the steak and season both sides with the parsley, salt and pepper.
- Sprinkle the cheese over the beef leaving 1 inch border along the edge. Grate the lemon zest over the cheese. Tear the spinach up into pieces. Place it into a bowl.
- Starting from the end closest to you, began rolling up tightly. Tie pinwheels with kitchen twine, toothpicks or skewers to keep them from falling apart.
- With a sharp knife slice the beef between the twine. You should have about 6-7 pinwheels.
- Add vegetable oil to a cast iron skillet over medium high heat. Once hot, add the stuffed flank steaks and brown each side for about 2-3 minutes then pop them into the oven for about 5-10 minutes.
- Remove from the oven and tent with foil to rest for 5 minutes. Remove the twine and serve with salad.
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