Stuffed Flank Steak Recipes

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CROCK POT STUFFED STEAK



Crock Pot Stuffed Steak image

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

1 1/2-2 lbs round steaks (1 large piece, I also use bracciole if available, you want a large thin piece of meat that would be )
1 teaspoon salt (to taste)
1 teaspoon garlic powder
1/2 teaspoon black pepper
2 cups prepared stuffing
1 (10 1/2 ounce) can cream of mushroom soup
1 (1 1/4 ounce) envelope dry onion soup mix
1 (10 1/2 ounce) can water (use soup can)

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

STUFFED FLANK STEAK



Stuffed Flank Steak image

I found several stuffed flank steak recipes here, but none just like this. Although I like quick and easy on weekdays, I love to smell something cooking for a long period of time on the weekends. With a 2 1/2 hour cook time, this gives me the happiness of smelling something cooking for a while!

Provided by breezermom

Categories     Meat

Time 2h15m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 lbs flank steaks
1 (4 ounce) can mushroom stems and pieces
1/2 cup onion, chopped
1/4 cup fresh parsley, chopped
4 slices bacon, finely chopped
2 tablespoons vegetable oil
2 (8 ounce) cans tomato sauce
1 beef bouillon cube
1 teaspoon sugar
1 teaspoon prepared mustard
1/2 teaspoon Worcestershire sauce
1/4 teaspoon pepper

Steps:

  • Trim any fat from the steak; on one side of the steak, score it in a diamond pattern 1/8 inch deep.
  • Drain mushrooms, reserving the liquid. Combine the mushrooms, onion, parsley, and bacon in a large skillet. Cook over medium heat until the onion is tender, stirring occasionally.
  • Spread the vegetable mixture evenly over unscored side of the steak to within 1 inch of the outside edges. Roll up jellyroll fashion, starting with the short side. Tie with heavy string at 2 inch intervals.
  • Brown the steak roll in vegetable oil in a large Dutch oven. Reduce the heat to low; stir in the reserved mushroom liquid, tomato sauce, and remaining ingredients. Bring the mixture to a boil. Cover, reduce heat, and simmer 2 to 2 1/2 hours or until the meat is tender.

TENDER STUFFED FLANK STEAK



Tender Stuffed Flank Steak image

Guests will admire the pretty spiral slices and flavor of this succulent entree shared by Adelaide Muldoon of Springfield, Virginia. A moist bread stuffing dresses up the tender flank steak

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 9

1 small onion, finely chopped
1 tablespoon butter
3 cups soft bread crumbs
1/2 to 3/4 teaspoon poultry seasoning
1/2 teaspoon salt
1/4 teaspoon pepper, divided
1 beef flank steak (1-1/2 pounds)
2 teaspoons all-purpose flour
1 cup reduced-sodium beef broth

Steps:

  • Preheat oven to 350°. In a small nonstick skillet, saute onion in butter until tender. In a large bowl, combine the bread crumbs, poultry seasoning, salt, 1/8 teaspoon pepper and onion., Flatten steak to 1/2-in. thickness; spread with stuffing to within 1 in. of edges. Roll up jelly-roll style, starting with a long side; tie with kitchen string. Rub with remaining pepper. , Place in an 11x7-in. baking dish coated with cooking spray. Bake, uncovered, until meat is tender, 50-55 minutes. , Remove meat and discard string. Cut into slices and keep warm. Skim fat from pan juices; pour into a small saucepan. Combine flour and broth until smooth; stir into juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with steak.

Nutrition Facts : Calories 249 calories, Fat 12g fat (5g saturated fat), Cholesterol 54mg cholesterol, Sodium 460mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 1g fiber), Protein 21g protein. Diabetic Exchanges

STUFFED FLANK STEAK



Stuffed Flank Steak image

I like to make this on special occasions. The tender steak cuts easily into appetizing spirals for serving, and extra stuffing cooks conveniently in a foil packet on top of the steak. -Diane Hixon, Niceville, Florida

Provided by Taste of Home

Categories     Dinner

Time 6h25m

Yield 6 servings.

Number Of Ingredients 10

1 package (8 ounces) crushed corn bread stuffing
1 cup chopped onion
1 cup chopped celery
1/4 cup minced fresh parsley
1/2 cup egg substitute
1-1/4 cups beef broth
1/3 cup butter, melted
1/2 teaspoon seasoned salt
1/2 teaspoon pepper
1 beef flank steak (1-1/2 pounds)

Steps:

  • In a large bowl, combine the stuffing, onion, celery and parsley. In a small bowl, beat the egg substitute; stir in broth and butter. Pour over stuffing mixture. Sprinkle with seasoned salt and pepper; stir well., Pound steak to 1/2-in. thickness. Spread 1-1/2 cups stuffing mixture over steak. Roll up, starting with a short side; tie with string. Place in a 5-qt. slow cooker. Remaining stuffing can be wrapped tightly in foil and placed over the rolled steak., Cover and cook on low for 6-8 hours or until a thermometer inserted in stuffing reads 160° and meat is tender. Remove string before slicing.

Nutrition Facts : Calories 427 calories, Fat 21g fat (10g saturated fat), Cholesterol 75mg cholesterol, Sodium 1199mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 2g fiber), Protein 26g protein.

STUFFED FLANK STEAK



Stuffed Flank Steak image

Make this stuffed steak for a new outdoor grilling favorite. Yes, it's more work than a steak seasoned on the outside, but it's so worth it.

Provided by Mark Bittman

Categories     Steak     Summer     Grill     Grill/Barbecue     Meat     Wheat/Gluten-Free     Beef     Garlic     Cheese     Dinner

Yield 4-6 servings

Number Of Ingredients 5

1 (1 1/2-to 2-pound) flank steak
Salt and pepper
1 cup grated queso asadero
1/2 cup chopped fresh oregano
4 cloves garlic, minced

Steps:

  • Start the coals or heat a gas grill for medium-high direct cooking. Make sure the grates are clean. Cut at least ten 8-inch pieces of kitchen twine.
  • With a very sharp knife, slice the steak lengthwise into two pieces. With a meat mallet, rolling pin, or the bottom of a cast-iron skillet, pound the two thin steaks evenly to no more than 1/2-inch thick. Pat them dry with paper towels and sprinkle with salt and pepper on both sides.
  • Combine the cheese, oregano, and garlic in a small bowl. Divide the mixture between the steaks and spread it out almost to the edges. Roll the steaks up so that the grain of the meat runs the length of the roll, so you'll be slicing them across the grain. Tie the steaks closed with the twine every 2 inches or so. (You can prepare the recipe to this point up to several hours in advance and refrigerate.)
  • Put the stuffed steaks on the grill directly over the fire. Close the lid and cook, turning the rolls every 2 to 3 minutes for even browning, until 5 to 10°F shy of the desired doneness; start checking them with an instant-read thermometer after 10 minutes. Depending on the thickness of the rolls, they should take 15 to 20 minutes total for medium-rare.
  • Transfer to a cutting board and let rest 5 to 10 minutes, checking the internal temperature. (Or nick with a small knife and peek inside.) Cut the rolls into 1-inch slices, transfer them spiral side up to a platter, pour over any accumulated juices, and serve.
  • Variations
  • Stuffed Flank Steak with Mozzarella and Basil: Substitute shredded mozzarella for the queso asadero and omit the oregano. Top the cheese with a layer of fresh basil leaves before rolling; you'll need 1 cup or more.
  • Stuffed Flank Steak with Prosciutto and Rosemary: Substitute Parmesan cheese for the queso asadero and 2 tablespoons chopped rosemary for the oregano. In Step 3, layer 4 ounces thinly sliced prosciutto over the cheese before rolling.
  • Stuffed Flank Steak with Peppery Greens and Goat Cheese: Replace the cheese, oregano, and garlic with 8 ounces goat cheese, 1 tablespoon minced garlic, the grated zest of 1 lemon, 1 tablespoon fresh lemon juice (or more to taste), and lots of black pepper, mashed together in a small bowl. Spread the mixture over one side of each of the steaks. Layer 2 cups roughly chopped watercress or arugula over the top before rolling.

STUFFED FLANK STEAK IN THE OVEN



Stuffed Flank Steak in the Oven image

Stuffed with prosciutto, provolone, roasted red peppers and sun-dried tomatoes, this flank steak roulade is simple to cook in the oven and delivers Italian flavor in every bite.

Provided by TerryWilson

Time 1h20m

Yield 10

Number Of Ingredients 15

1 (2 pound) flank steak
5 tablespoons olive oil, divided
½ (8 ounce) package sliced fresh mushrooms
¼ cup diced celery
¼ cup chopped sun-dried tomatoes (not oil-packed)
3 cloves garlic, minced
¾ (15 ounce) jar roasted red peppers, drained
1 cup plain dry bread crumbs
¼ cup minced fresh parsley
2 tablespoons capers
½ teaspoon salt
¼ teaspoon crushed red pepper flakes
⅛ teaspoon ground black pepper
½ pound thinly sliced prosciutto
½ pound thinly sliced provolone cheese

Steps:

  • Place flank steak in the freezer for 20 minutes.
  • Meanwhile, heat 1 tablespoon olive oil in a skillet. Add mushrooms, celery, sun-dried tomatoes, and garlic; saute until softened, about 5 minutes. Remove from the heat and place in a large bowl.
  • Pat roasted red peppers dry. Chop and add to the vegetable mixture. Add bread crumbs, parsley, 2 tablespoons olive oil, capers, salt, pepper flakes, and black pepper. Mix to combine.
  • Preheat the oven to 425 degrees F (220 degrees C).
  • Remove steak from the freezer and season with salt and pepper. Turn the long side of the steak towards you and place on a flat work surface. Slice horizontally through the middle to within 1/2 inch of the opposite edge, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book.
  • Leaving a 1-inch border around the edges, layer prosciutto and provolone cheese over the entire steak. Top with bread crumb mixture, patting down to adhere. Roll steak up tightly starting at the small end. Use kitchen twine to tie steak in 1-inch increments taking care to tie tightly at both ends. Season with more salt and pepper and brush with remaining 2 tablespoons olive oil. Place steak carefully on a broiler pan.
  • Bake in the preheated oven until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C) for medium-rare, 160 degrees F (71 degrees C) for medium, or 170 degrees F (77 degrees C) for well done, 35 to 40 minutes. Turn on the broiler and broil for an additional 10 minutes.
  • Remove from the oven and let stand for 10 minutes before slicing and serving.

Nutrition Facts : Calories 365.2 calories, Carbohydrate 11.7 g, Cholesterol 55.9 mg, Fat 24.6 g, Fiber 1.2 g, Protein 23.7 g, SaturatedFat 9.3 g, Sodium 1053.7 mg, Sugar 2.5 g

GRILLED STUFFED FLANK STEAK



Grilled Stuffed Flank Steak image

Time 45m

Number Of Ingredients 12

4 medium garlic cloves , minced or 2 Tablespoons for garlic paste
2 Tablespoons diced shallot or onion
2 tablespoons fresh parsley leaves , minced
1 teaspoon sage leaves , minced
2 tablespoons olive oil , plus extra for oiling grill
1 flank steak - 2- to 2 1/2-pounds, butterfly cut
4 ounces thinly sliced prosciutto
4 ounces sliced provolone
12 skewers
Kitchen string
Salt
Black pepper

Steps:

  • In a small bowl, combine garlic, shallot, parsley, sage, and olive oil. Set aside. Lay out two long pieces of plastic wrap side by side and place flank steak on plastic wrap. Butterfly cut steak. (Lay flank stake out flat and slice in half horizontal, from side to side, stopping before you get to the edge. Open it up and your steak will suddenly be twice as the size). Ask your butcher or store butcher to do this to save you time! Place two more pieces of plastic wrap on top of steak. Pound flank steak into rough rectangle with a meat hammer or gently with a clean nail hammer so as to not pound a hole in it . Remove top plastic wrap. Spread garlic and herb oil over steak. Top with prosciutto. Place provolone on top of prosciutto, leaving a boarder around steak without cheese. Like cinnamon rolls, working with the wide end, roll up steak into a pinwheel. Cut 12 (8 inch) pieces of string. Tie up each end of steak roll. Then use the remaining string to tie up the steak into 1 inch pieces, working from outside edges to inside. Once steak is tied up, then roll log so that the seam is facing you. Place a skewer between each of the strings and on each end, making sure to skewer the edges to secure them. Slice the steak between the skewers and snip off the strings. Salt and pepper each side of the pinwheels. Cook on a preheated and oiled grill for approximately 4 - 5 minutes per side, depending on how done you want your steaks. You can also cook these on foil or a grilling mat. Once cooked, remove from grill, and let sit for 3 - 5 minutes. You can cover them with foil if you wish. Remove the skewers and devour!

Nutrition Facts : ServingSize 2

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

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