Stuffed Mexican Flank Steak Recipes

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MEXICAN STUFFED FLANK STEAK



Mexican Stuffed Flank Steak image

If you already think potatoes and serrano chiles sound like a tasty filling for stuffed flank steak...just imagine what the bacon and cilantro do!

Provided by My Food and Family

Categories     Peppers

Time P1DT2h5m

Yield Makes 6 servings.

Number Of Ingredients 10

2 cups beef broth
1/2 cup KRAFT Zesty Italian Dressing, divided
6 ancho chiles, crushed (about 1 cup)
1 Tbsp. dried oregano leaves
1 beef flank steak (2 lb.)
1 small potato, peeled, shredded
1 medium carrot, shredded
1 serrano chile, finely chopped
4 slices OSCAR MAYER Bacon, cooked, drained and chopped
1/4 cup chopped cilantro, divided

Steps:

  • Place broth, 1/4 cup of the dressing, the ancho peppers and oregano in blender; cover. Blend on medium speed 1 min. Pour into large resealable plastic bag. Add steak; seal bag. Turn bag over several times to evenly coat steak with the broth mixture. Refrigerate overnight to marinate, turning occasionally.
  • Mix potatoes, carrots, serrano chiles, bacon and 2 Tbsp. of the cilantro; set aside. Remove steak from marinade; reserve marinade in bag. Place steak on clean work surface. Spread evenly with potato mixture to within 1/2 inch of edges. Roll up tightly, starting at one of the short ends. Tie securely with kitchen string at 2-inch intervals; set aside.
  • Heat remaining 1/4 cup dressing in large skillet on medium-high heat. Add steak; cook until browned on all sides, turning occasionally. Add reserved marinade; bring to boil. Reduce heat to low; cover. Simmer 1 hour 45 min. or until steak is medium doneness (160°F). Transfer steak to cutting board; let stand 10 min. Remove string; cut steak into 1/2-inch-thick slices. Place on serving platter. Spoon broth mixture over steak slices; sprinkle with the remaining 2 Tbsp. cilantro.

Nutrition Facts : Calories 360, Fat 18 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 800 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 35 g

STUFFED MEXICAN FLANK STEAK



Stuffed Mexican Flank Steak image

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, main course

Time 1h30m

Yield Eight or more servings

Number Of Ingredients 18

4 cups crumbled corn and cheese bread (see recipe) (made at least one day in advance)
1 flank steak, about 1 3/4 to 2 pounds
Salt to taste, if desired
Freshly ground pepper to taste
5 tablespoons safflower, corn or peanut oil
2 cups finely chopped onions
1 cup finely chopped celery
1 cup finely chopped green peppers
2 tablespoons finely minced garlic
2 eggs, lightly beaten
4 bottled pickled jalapeno peppers
2 tablespoons finely chopped parsley
2 tablespoons chili powder
1 teaspoon dried cumin
1 teaspoon dried oregano, crumbled
1 cup drained, crushed canned tomatoes, preferably imported
1 cup fresh or canned beef broth
Mexican table sauce (see recipe), optional

Steps:

  • Preheat the oven to 350 degrees.
  • Put the crumbled corn bread in a large mixing bowl and set aside.
  • Place the flank steak on a flat surface. Hold a long, sharp carving knife parallel to the surface and cut the steak lengthwise in half to make two long rectangles of equal thickness. This may be done by the butcher. Sprinkle the meat with salt and pepper.
  • Heat two tablespoons of the oil in a skillet and add half of the onions, half of the celery, half of the green peppers and half of the garlic. Cook, stirring, until the mixture is wilted. Let cool briefly. Add this to the corn bread. Add salt, pepper and the eggs.
  • Remove and discard the stems of the jalapeno peppers. Chop the peppers and add them to the bowl. Add the parsley and blend well with the fingers.
  • Spoon equal portions of the cornbread mixture onto each half of the meat. Carefully roll the meat jellyroll-style, starting at the narrower end of each portion of the meat. It will be almost impossible to enclose the filling without a portion of it falling out. This is a minor problem. Continue to roll and enclose each filling as neatly as possible. Tie the meat with string in several places to secure it.
  • Heat the remaining three tablespoons of oil in a skillet and add the stuffed meat rolls. Brown the meat as neatly as possible on all sides, turning it carefully. Once more, a portion of the filling will fall into the skillet, which is to be expected.
  • When the meat is browned, scatter the remaining onions, celery, green peppers and garlic around the rolls. Sprinkle the vegetables with the chili powder, cumin and oregano. Stir to blend and add the crushed tomatoes, broth, salt and pepper. Stir.
  • Bring to the boil, cover and place in the oven. Bake about one hour. Transfer the meat to a serving dish and remove the strings. Pour the sauce into a saucepan and skim off the excess fat. Bring to the boil.
  • Cut the meat into rounds and serve hot with the sauce. Serve with Mexican table sauce on the side, if desired.

Nutrition Facts : @context http, Calories 362, UnsaturatedFat 12 grams, Carbohydrate 19 grams, Fat 20 grams, Fiber 4 grams, Protein 28 grams, SaturatedFat 6 grams, Sodium 675 milligrams, Sugar 5 grams, TransFat 0 grams

PUERTO RICAN-STYLE STUFFED FLANK STEAK



Puerto Rican-Style Stuffed Flank Steak image

This rolled flank steak is stuffed with all the flavors of Puerto Rico. Sweet plantains, yellow rice and black beans bring the essence of the island, while the roasted garlic seasoning and barbecue sauce amp up the flavor.

Provided by Roger Mooking

Categories     main-dish

Time 1h40m

Yield 4 to 6 servings

Number Of Ingredients 13

3 tablespoons plus 1 teaspoon vegetable oil, plus more for the grill grates
1/2 teaspoon ground turmeric
1/2 cup long-grain white rice
Sea salt
2 tablespoons mayonnaise
1 clove garlic, finely grated
1 small red bell pepper, cut into 1/4-inch-thick strips
1 medium yellow (firm-ripe) plantain, peeled and halved lengthwise
One 15.5-ounce can black beans, drained and rinsed
1/4 cup plus 2 tablespoons barbecue sauce, such as Stubb's® Original Bar-B-Q Sauce, plus more for serving
One 1 1/2- to 2-pound flank steak
2 tablespoons roasted garlic and herb seasoning, such as McCormick® Grill Mates® Roasted Garlic and Herb Seasoning
6 scallions, trimmed and halved lengthwise

Steps:

  • For the rice: Heat 1 teaspoon of the oil in a small saucepan over medium heat. Add the turmeric and cook, stirring, until toasted, about 30 seconds. Add the rice and stir to coat. Add 1 cup water and 1/2 teaspoon salt. Bring to a boil, reduce to a low simmer, cover and cook until all of the water has been absorbed and the rice is tender, about 15 minutes. Remove from the heat and stir in the mayonnaise and garlic. Adjust the seasoning with salt and let cool completely. Set aside.
  • Prepare a grill for direct and indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the side burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.) If your grill has a thermometer, aim to keep the temperature at about 350 degrees F throughout grilling.
  • For the peppers and plantains: Heat 2 tablespoons of the oil in a medium flameproof skillet over the direct-heat side of the grill until hot and shimmering. Add the peppers and cook until softened, about 5 minutes; set aside. Add the plantain halves cut-side down and cook, flipping once, until golden and caramelized, about 5 minutes per side. Let cool, then cut one of the plantain pieces in half lengthwise to make 3 strips total. Set aside.
  • For the beans: Put the beans and 2 tablespoons of the barbecue sauce in a small bowl. Add a pinch of salt and squish the beans with your hands until broken down enough to hold together but not completely a paste. Set aside.
  • For the flank steak: Set the flank steak on a cutting board with a short end facing you. Starting at one long side, slice the steak in half horizontally, leaving 2 inches at the opposite long side uncut so the pieces stay together. Open up the steak like a book so you have 1 big piece. Pound the steak with a meat mallet to an even thickness of about 1/2 inch. Sprinkle both sides of the steak with the roasted garlic and herb seasoning.
  • Position the steak vertically in front of you so the short ends are at the top and bottom of the cutting board. Pat the rice into an even layer all over the steak. Starting a third of the way in from the left side of the steak, lay down one plantain strip vertically on the steak. Moving right, line up 4 scallions next to it, followed by a third of the peppers and a third of the beans. Repeat 2 more times with the remaining ingredients, starting with a plantain strip and ending with the beans. Starting at one of the long ends, roll the steak around the filling like a jelly roll. Tie closed at 1-inch intervals around the circumference with kitchen twine. Tie 1 more piece of twine lengthwise around the meat to secure it. Coat the meat evenly with the remaining 1 tablespoon oil.
  • Lightly oil the grill grates. Grill the steak on the direct-heat side of the grill to brown all 4 sides, about 10 minutes total. Move the steak to the indirect-heat side of the grill, cover the grill and cook, turning occasionally and basting with the remaining 1/4 cup barbecue sauce during the last 5 minutes of grilling; cook, testing the temperature frequently, until the very center registers 115 degrees F on an instant-read thermometer for a steak that is well done on the outside and medium rare in the center, about 30 minutes more. Transfer the steak to a cutting board to rest for 15 minutes.
  • Untie the steak and slice on a slight bias into 6 thick slices. Serve with more barbecue sauce on the side.

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

MEXICAN FLANK STEAK



Mexican Flank Steak image

Make and share this Mexican Flank Steak recipe from Food.com.

Provided by Audrey M

Categories     Meat

Time 10h20m

Yield 6 serving(s)

Number Of Ingredients 12

2 (1 lb) flank steaks
1/2 teaspoon salt
1/8 teaspoon garlic salt
1/8 teaspoon pepper
1 (15 ounce) can tamales, in sauce
1 teaspoon instant beef bouillon
1/2 teaspoon hot water
8 ounces tomato sauce
1 dash hot pepper sauce
2 tablespoons cold water
4 teaspoons cornstarch
shredded monterey jack cheese

Steps:

  • Pound meat on both sides with a meat mallet then sprinkle with salt, garlic salt and pepper.
  • Unwrap each of the tomales and place in a medium mixing bowl with sauce.
  • Roll up each steak from one short side to the other side (like a jelly roll cake).
  • Tie securely each steak closed with string or skewers.
  • Place Flank steak in slow cooker.
  • Dissolve bouillon in hot water.
  • Combine broth with tomato sauce and hot pepper sauce.
  • Pour over steaks.
  • Cook on low heat for 8 to 10 hours.
  • Lift out meat rolls and remove ties or skewers.
  • Pour cooking liquid into saucepan and don't forget to skim off fat.
  • Blend the cornstarch in cold water and add to cooking liquid.
  • Cook and stir till thick.
  • Serve meat with broth and shredded cheese sprinkled on top.

Nutrition Facts : Calories 377.1, Fat 17, SaturatedFat 6.9, Cholesterol 74, Sodium 784, Carbohydrate 17.3, Fiber 2.8, Sugar 2.3, Protein 37

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

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.

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

CHEESE-STUFFED FLANK STEAK



Cheese-Stuffed Flank Steak image

This pretty rolled steak never fails to impress. Pecans add crunch to the cheesy stuffing. Rosemary and thyme subtly flavor the meat.

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 2 servings.

Number Of Ingredients 16

1 beef flank steak (3/4 pound)
1 can (6 ounces) pineapple juice
1 tablespoon Worcestershire sauce
1 small onion, chopped
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/8 teaspoon pepper
STUFFING:
1/2 cup soft bread crumbs
1/2 cup shredded cheddar cheese
2 tablespoons chopped pecans
4-1/2 teaspoons finely chopped onion
4-1/2 teaspoons minced fresh parsley
1/4 teaspoon dried minced garlic
1 tablespoon vegetable oil

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.

Nutrition Facts :

ARGENTINE-STYLE STUFFED FLANK STEAK



Argentine-Style Stuffed Flank Steak image

DH and I made this and thought it had great flavor, despite the fact we overcooked ours. So, be careful in Step 10....the original recipe says to cook about an hour until the instant-read thermometer registers 130F. After an hour, ours was way too well-done. DH suggests you check the meat with your thermometer at least every 15-20 minutes. Also, prep and cook time do not include time it takes to roast the red bell pepper. Finally, you will need kitchen string. From the Williams-Sonoma "Steak and Chop" book.

Provided by Dr. Jenny

Categories     Steak

Time 2h25m

Yield 4-6 serving(s)

Number Of Ingredients 20

1 (1 1/2 lb) flank steaks, trimmed of excess fat and silver skin
1 tablespoon red wine vinegar
1 tablespoon paprika
2 tablespoons tomato paste
2 garlic cloves, minced
4 tablespoons olive oil
1/4 lb prosciutto, thinly sliced
1 bunch spinach, carefully washed and stemmed
1 carrot, peeled and grated
1/2 yellow onion, sliced
1 red bell pepper, roasted (peeled and sliced)
1 cup fresh basil leaf
1/2 cup dried breadcrumbs
1/2 cup grated pecorino romano cheese
2 teaspoons dried thyme
salt and pepper, to taste
1/2 cup white wine
1/2 cup marsala
1 cup beef stock
1 tablespoon Worcestershire sauce

Steps:

  • Butterfly the meat by slicing horizontally, stopping about 3/4 inch from the other side. Open up the meat and pound with a meat mallet to an even thickness of 1/2 inch.
  • Preheat the oven to 350°F
  • Mix together the vinegar, paprika, 1 Tb of the tomato paste, garlic, and 1 Tb of the olive oil. Stir to form a thick paste. Smear the paste on the open side of the steak, reserving 1 Tb.
  • Layer the prosciutto, spinach, carrot, onion, bell pepper, and basil on top.
  • In a small bowl, combine the breadcrumbs, cheese, 1 tsp of the thyme, and salt and pepper to taste; sprinkle the mixture on top.
  • Roll the meat from the long end into a tight cylinder and tie with kitchen string. Turn it seam side down and rub with 1 Tb of the olive oil.
  • Sprinkle with salt and pepper and the remaining 1 tsp thyme.
  • In a large, heavy frying pan over medium-high heat, heat the remaining 2 Tb olive oil. Add the meat and brown on all sides, about 5 minutes.
  • Transfer to a flameproof roasting pan, seam side down, and roast for about 45 minutes.
  • Lift the meat and pour the white wine into the pan underneath to keep the meat from sticking. Roast until an instant-read thermometer inserted into the center registers 130F, 30 minutes to one hour.
  • Transfer to a board and tent loosely with aluminum foil.
  • Add the marsala to the roasting pan and place over high heat. Scrape up any browned bits from the bottom of the pan. Whisk in the stock, worcestershire sauce, and the remaining 1 Tb tomato paste, and cook, stirring often, until reduced by half, about 5 minutes. Strain the sauce through a fine-mesh sieve.
  • To serve, remove the string from the meat and slice it thickly into rounds. Transfer to individual plates and ladle the sauce over.

Nutrition Facts : Calories 667, Fat 29.3, SaturatedFat 8.1, Cholesterol 115.7, Sodium 610, Carbohydrate 26.6, Fiber 5.2, Sugar 6.8, Protein 42.8

STUFFED TUSCAN FLANK STEAK



Stuffed Tuscan Flank Steak image

Serve up a dish as gorgeous as it is tasty with our Stuffed Tuscan Flank Steak. The stuffing in our Stuffed Tuscan Flank Steak makes for a memorable night.

Provided by My Food and Family

Categories     Recipes

Time 1h10m

Yield 8 servings

Number Of Ingredients 7

2 Tbsp. butter or margarine, divided
1 stalk celery, sliced
1/2 cup chopped onions
2 cups plain croutons
2 Tbsp. water
1/2 cup KRAFT Grated Parmesan Cheese, divided
1 beef flank steak (2 lb.)

Steps:

  • Heat oven to 350ºF.
  • Melt 1 Tbsp. butter in large ovenproof skillet on medium-high heat. Add vegetables; cook and stir 5 to 7 min. or until crisp-tender. Remove from heat.
  • Stir in croutons, water and half the cheese.
  • Use sharp knife to partially cut steak horizontally in half, starting at thickest side of steak and being careful not to cut through to opposite side of steak. Open steak. Spread vegetable mixture onto one cut side of steak; roll up, starting at one long side. Tie closed with kitchen string.
  • Melt remaining butter in same skillet. Add meat; cook 7 to 8 min. or until evenly browned, turning occasionally. Place skillet in oven.
  • Bake 35 min. or until steak is medium doneness (160ºF). Remove from oven. Top steak with remaining cheese; let stand 10 min. Remove and discard string before slicing steak.

Nutrition Facts : Calories 210, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 65 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 0.6325 g, Sugar 0 g, Protein 21 g

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From yummly.com


STUFFED FLANK STEAK - CHILI PEPPER MADNESS
2019-11-22 Preheat oven to 375 degrees F. Season the steak with Cajun seasonings, salt and pepper. With the steak opened up, layer on the peppers, garlic and onion, then the baby spinach, then the cheese. Roll the steak up so that all of the ingredients are stuffed inside of it. Tie it up with cooking twine.
From chilipeppermadness.com


MANCHEGO STUFFED FLANK STEAK WITH SPANISH ROMESCO SAUCE
Place a piece of plastic wrap or wax paper on top and use a meat tenderizer or strong glass measuring cup to pound flank steak to an even 1/4” thick large rectangle. Spread with garlic and shredded cheese. Roll up tightly on the widest side of steak and secure at intervals with kitchen twine to keep rolled. Sprinkle with salt and pepper.
From iloveimportedcheese.com


MEXICAN STYLE FLANK STEAK MARINADE - MADE BY MARRIAH
2017-11-15 Combine all ingredients into a mixing bowl and whisk together. Poke steak with a fork all over and on both sides. Put the flank steak into the resealable/ ziplock bag. Pour the marinade into the bag, and seal it up tight. Make sure that all of the meat is covered in the marinade. Refrigerate/ marinate for 24 hours.
From madebymarriah.com


MEXICAN STUFFED FLANK STEAK - ALL INFORMATION ABOUT HEALTHY …
Stuffed Mexican Flank Steak Recipe - NYT Cooking tip cooking.nytimes.com. Preheat the oven to 350 degrees. Put the crumbled corn bread in a large mixing bowl and set aside. Place the flank steak on a flat surface. Hold a long, sharp carving knife parallel to the surface...
From therecipes.info


STUFFED MEXICAN FLANK STEAK - PLAIN.RECIPES
Ingredients. 4 cups crumbled corn and cheese bread (see recipe) (made at least one day in advance) 1 flank steak, about 1 3/4 to 2 pounds; Salt to taste, if desired
From plain.recipes


CHEESY STUFFED FLANK STEAK - I AM HOMESTEADER
2020-08-18 Coat the inside of the steak with the cream cheese mixture. Top with the cooked onions. Tightly roll the steak to completely enclose all of the fillings. Using cooking twine, tightly secure the roll. In the same skillet over medium heat, add the steak to the pan and sear on all sides (about 2-3 minutes on each side).
From iamhomesteader.com


ITALIAN STUFFED FLANK STEAK - THE CHUNKY CHEF
2018-05-20 Using a sharp knife, slice roll between pieces of twine into 1-inch-thick pinwheels. Season pinwheels lightly with salt and black pepper. Skewer each pinwheel with a toothpick. Preheat oven to 350. Heat a cast iron skillet over medium high heat. Place pinwheels in pan and brown for 3 minutes or so.
From thechunkychef.com


GRILLED STUFFED FLANK STEAK WITH ROASTED CHILIES AND PEPPER JACK …
2019-03-21 We cook the steaks first over a hot fire to help the cheese and fillings build up a crust that will prevent them from leaking out when we then transfer the steaks to the cooler side of the grill to finish cooking, freeing up the hot side for vegetable sides. Notes: This steak can also be prepared indoors. See Step 8 for pan-frying instructions.
From seriouseats.com


STUFFED FLANK STEAK RECIPE - A SPICY PERSPECTIVE
2022-02-02 Preheat the oven to 350 degrees F. In a large skillet heat 2 tablespoons of oil over medium-high heat. Carefully place the steak roll in skillet and sear 5-8 minutes turning to brown on all sides. Transfer the skillet to the oven and bake until cooked through and cheese is melted—30 minutes.
From aspicyperspective.com


STUFFED WAGYU FLANK STEAK RECIPE – RECIPE CHOICE
2022-05-05 PREPARING THE FULLBLOOD WAGYU FLANK STEAK Cut the flank steak in half widthwise, making two pieces to work with. Lay the flank steak flat on the cutting board. Using a stiff boning knife, cut the steak horizontally from top to bottom, as if opening up the steak like a book. Hold guide hand on top of the steak, and keep the knife level with the ...
From recipechoice.netlify.app


STUFFED FLANK STEAK WITH BREAD STUFFING - OUR RECIPES FOR SUCCESS
Pound flank steak to even thickness. Score one side of steak in a diamond design. Season both sides with salt, pepper, and garlic. Place stuffing on one side of steak. Roll into jelly roll style with the grain running horizontally to you (so when you slice it’s against the grain). Tie with string both ends and in the middle.
From ourrecipesforsuccess.com


PUERTO RICAN STUFFED FLANK STEAK RECIPE | GRILL MATES
1 For the rice, heat 1 teaspoon of the oil in small saucepan on medium heat. Add turmeric and cook, stirring, until toasted, about 30 seconds. Add rice and stir to coat. Add water and salt. Bring to a boil. Reduce to a low simmer; cover and cook 15 minutes or until all of the water has been absorbed and rice is tender.
From mccormick.com


STUFFED FLANK STEAK | FRESH CHILE
2022-05-25 Flank Steak stuff with Fresh Spinach, FCC Pure Green Chile, and Mozzarella. 1.7 lb flank steak; pound it down to about 1/2”. Seasoned both sides with Montreal steak seasoning. 1 layer of FCC Pure Green Chile (to taste)1 layer of fresh spinach (about 1 C),Top with mozzarella cheese. Roll it up, and tie with twine about every 1 1/2”. Grill at 350° F.Turn a …
From freshchileco.com


CHEESE-STUFFED FLANK STEAK RECIPE | MYRECIPES
Step 2. Stir together vinaigrette and cumin in a shallow dish or heavy-duty zip-top plastic bag; add steak. Cover or seal, and chill 3 hours, turning occasionally. Step 3. Remove steak from marinade, discarding marinade. Place cheese slices in …
From myrecipes.com


CROCK POT STUFFED FLANK STEAK - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Crock Pot Stuffed Flank Steak are provided here for you to discover and enjoy ... Campbell's Tomato Soup Recipes Mexican Campbell's Soup Recipes Taco Bake Rainy Day Soup Recipes Healthy Fast Soup Recipes Dinner Menu. Lunds And Byerly's Thanksgiving Dinner 2021 Healthy Dinner Recipes Gluten Free Steak Dinner …
From recipeshappy.com


STUFFED FLANK STEAK RECIPE - TODAY.COM
2018-06-25 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°F to 10°F shy of the desired doneness; start ...
From today.com


ITALIAN STUFFED FLANK STEAK - JO COOKS
2021-12-18 Make the marinade and marinate the steak. Add all the marinade ingredients to a large bowl and whisk to combine. Add the butterflied steak to the bowl and toss it around in the marinade to coat it all around. Cover the bowl with plastic wrap and refrigerated for …
From jocooks.com


SLOW COOKED STUFFED FLANK STEAK BEST RECIPES
How to cook a steak in a slow cooker? Spread over steak to within 1 in. of edge. Roll up jelly-roll style, starting with a long side; tie with kitchen string.
From findrecipes.info


ROLLED STUFFED FLANK STEAK RECIPE - RECIPES.NET
2022-03-25 For Flank Steak: 1 flank steak, (about 1¼ lbs), ¾ in thick, butterflied; 2 red bell peppers; 3 tbsp parsley, chopped; 8 prosciutto slices, or other cured ham; 24 fresh basil leaves, (medium-sized) 2 tbsp parmesan cheese, grated; freshly ground pepper, to taste; 1 bunch watercress, or baby arugula, for garnish
From recipes.net


MEXICAN STUFFED FLANK STEAK - PLAIN.RECIPES
Directions. Place broth, 1/4 cup of the dressing, the ancho peppers and oregano in blender; cover. Blend on medium speed 1 min. Pour into large resealable plastic bag.
From plain.recipes


ITALIAN STUFFED FLANK STEAK - ADVENTURES IN THE KITCHEN
2016-02-29 Instructions. 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.
From adventuresinthekitchen.com


STUFFED FLANK STEAK WITH SPINACH, PEPPERS, AND CHEESE
2020-05-26 Place the rolled flank steak on the grill, close the lid, and cook, rotating the flank steak roll a quarter turn every five minutes. Close the lid after rotating each time. The roast should take approximately 20-25 minutes to reach an internal temperature of 130-135 degrees F (Medium Rare) depending on the thickness of your roll.
From heygrillhey.com


STUFFED FLANK STEAK LONDON BROIL RECIPES - FOOD NEWS
brown sugar, Worcestershire sauce, olive oil, ground black pepper and 7 more. London Broil A Mind "Full" Mom. minced garlic, Worcestershire sauce, soy sauce, london broil and 4 more. London Broil Mommy Musings. minced garlic, london broil, onion powder, salt, lemon juice and 10 more. London Broil Just a Pinch.
From foodnewsnews.com


MEXICAN RECIPES USING FLANK STEAK - CREATE THE MOST AMAZING …
Combine lime juice, fajita seasoning and 1 tablespoon oil. Thinly slice flank steak across the grain and place strips in zipper-locking plastic bag; pour lime mixture over steak strips and close bag, removing excess air. Marinate in refrigerator for 30 minutes. Remove steak strips from marinade; discard marinade.
From recipeshappy.com


AIR FRYER STUFFED FLANK STEAK - ALL INFORMATION ABOUT HEALTHY …
Instructions. Preheat your air fryer to 400F. Spread the pesto evenly on one side of the meat. Layer the cheese, red peppers and spinach until about 1/4 of the meat is left bare. Roll up and secure with toothpicks. Season with sea salt & pepper. Place the roll ups in the air fryer basket.
From therecipes.info


GRILLED FLANK STEAK STUFFED WITH SPINACH AND HAVARTI
2021-06-19 Keep refrigerated until ready to grill. When ready to cook, set the temperature to high and preheat 10-15 minutes or until the grill is 475 degrees F. Place rolled flank steak on the grill and cook 8-10 minutes per side, remove from heat …
From carriesexperimentalkitchen.com


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