Tender Stuffed Flank Steak Recipes

STUFFED FLANK STEAK

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.

TENDER STUFFED FLANK STEAK

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.

STUFFED FLANK STEAK

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.

STUFFED MEXICAN FLANK STEAK

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.

TENDER FLANK STEAK

Steps:

• Whisk soy sauce, Worcestershire sauce, and garlic together in a bowl; pour into a resealable plastic bag. Add the flank steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in refrigerator 8 hours to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove flank steak from the marinade; shake to remove excess moisture. Discard remaining marinade.
• Cook steak on the grill until beginning to firm and is hot and slightly pink in the center, about 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Slice against the grain of the meat to serve.

GRILLED STUFFED FLANK STEAK

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!

TENDER FLANK STEAK

Steps:

• In large, resealable plastic bag, or shallow glass container, combine the first seven ingredients and mix well.
• Add steak, turn to coat.
• Seal bag, or cover container, and refrigerate for 8 hours or overnight, turning occasionally.
• Drain and discard marinade.
• Grill, covered, over medium-hot coals for 6-8 minutes on each side, or until meat reaches desired doneness.

STUFFED FLANK STEAK

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.

STUFFED FLANK STEAK

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.