Wine Marinated Stuffed Flank Steak Recipes

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MARINATED FLANK STEAK



Marinated Flank Steak image

A wonderful flank steak on the grill recipe I invented that friends just love! My girls think this is great, and it doesn't take long to grill. This also works great when sliced and used for fajitas.

Provided by GUYCON

Categories     World Cuisine Recipes     Latin American     Mexican

Time 6h25m

Yield 6

Number Of Ingredients 9

½ cup vegetable oil
⅓ cup soy sauce
¼ cup red wine vinegar
2 tablespoons fresh lemon juice
1 ½ tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
2 cloves garlic, minced
½ teaspoon ground black pepper
1 ½ pounds flank steak

Steps:

  • In a medium bowl, mix the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and ground black pepper. Place meat in a shallow glass dish. Pour marinade over the steak, turning meat to coat thoroughly. Cover, and refrigerate for 6 hours.
  • Preheat grill for medium-high heat.
  • Oil the grill grate. Place steaks on the grill, and discard the marinade. Grill meat for 5 minutes per side, or to desired doneness.

Nutrition Facts : Calories 275.1 calories, Carbohydrate 3.4 g, Cholesterol 27.2 mg, Fat 22.5 g, Fiber 0.2 g, Protein 14.8 g, SaturatedFat 4.1 g, Sodium 934.9 mg, Sugar 0.8 g

RED WINE MARINATED FLANK STEAK



Red Wine Marinated Flank Steak image

Provided by Sandra Lee

Categories     main-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 4

1 1/4 pounds flank steak, rinsed and patted dry
1 (1.06-ounce) packet zesty herb marinade (recommended: McCormick)
1 1/2 cups red wine, preferably Merlot
1 teaspoon dried rosemary, chopped

Steps:

  • In a large zip-top bag, combine all ingredients. Squeeze out air and seal bag. Massage bag until well combined and marinade mix is dissolved. Marinate in refrigerator for a minimum of 1 hour or up to 8 hours. Remove flank steak from refrigerator 30 minutes before cooking.
  • Preheat grill to medium-high heat. Oil grate when ready to start cooking.
  • Remove steak from marinade; discard marinade. Place steak on grate. Grill for 5 to 6 minutes per side for medium.
  • Remove from grill and let rest for 5 minutes.
  • To serve, slice across the grain.

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

FLANK STEAK WITH WINE SAUCE



Flank Steak with Wine Sauce image

"For best results, I always serve this lean and tasty flank steak rare. Deglaze the pan with wine, making sure to scrape up all the savory browned bits with a wooden spoon," says Warner Beatty of Niagara Falls, Ontario.

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 6 servings (3/4 cup sauce).

Number Of Ingredients 9

1 whole garlic bulb
1-1/2 teaspoons olive oil, divided
1 beef flank steak (1-1/2 pounds)
1 teaspoon coarsely ground pepper
3/4 teaspoon salt
2 tablespoons butter, divided
1/2 cup reduced-sodium beef broth
1 cup dry red wine or 1/4 cup grape juice and 3/4 cup additional reduced-sodium beef broth
1/4 cup thinly sliced green onions

Steps:

  • Remove papery outer skin from garlic bulb (do not peel or separate cloves). Cut top off of garlic bulb; brush with 1/2 teaspoon oil. Wrap bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. Squeeze softened garlic into a small bowl; mash and set aside., Sprinkle steak with pepper and salt. In a large nonstick skillet, cook steak over medium-high heat in remaining oil for 3-4 minutes on each side or until browned. , Reduce heat to medium; add 1 tablespoon butter. Cook steak 4-8 minutes longer on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm., Gradually add broth and wine to the pan, stirring to loosen browned bits. Bring to a boil. Stir in mashed garlic. Reduce heat; simmer, uncovered, until liquid is reduced by half. , Strain sauce and return to pan; stir in remaining butter until melted. Thinly slice steak across the grain. Sprinkle with onions; serve with sauce.

Nutrition Facts : Calories 227 calories, Fat 13g fat (6g saturated fat), Cholesterol 65mg cholesterol, Sodium 439mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges

RED WINE MARINATED FLANK STEAK FILLED WITH PROSCIUTTO, FONTINA AND BASIL WITH CABERNET-SHALLOT REDUCTION



Red Wine Marinated Flank Steak Filled with Prosciutto, Fontina and Basil with Cabernet-Shallot Reduction image

Provided by Bobby Flay

Categories     main-dish

Time 4h55m

Yield 4 to 6 servings

Number Of Ingredients 16

4 shallots, coarsely chopped
1 cup dry red wine, such as Cabernet
1/4 cup olive oil
2 pounds flank steak, butterflied
Salt and pepper
1/4-pound thinly sliced prosciutto
1/4-pound thinly sliced fontina cheese
14 fresh basil leaves
Olive oil
Cabernet-Shallot Reduction, recipe follows
2 teaspoons olive oil
3 shallots, finely chopped
1 bottle Cabernet wine
1 teaspoon black peppercorns
Salt
1 tablespoon honey

Steps:

  • Whisk together shallots, wine and olive oil in a large baking dish. Add the steak and turn to coat. Cover and refrigerate for at least 4 hours or overnight.
  • Heat grill to high.
  • Remove the steak from the marinade and blot with paper towels. Lay on a flat surface, cut side up, and season with salt and pepper. Cover the surface with the prosciutto slices, then top with the cheese and a layer of basil leaves. Starting with the side facing you, tightly roll up the steak around the filling. Using kitchen string, tie the roll in 4 or 5 places.
  • Brush the outside of the steak with oil and season with salt and pepper. Grill the steak over high heat until browned all over, 8 to 10 minutes. Turn the steak 4 times as it cooks. Move the meat away from the direct heat and grill for 15 to 20 minutes, or until an instant-read thermometer registers 125 degrees F for medium-rare. Remove from the grill and let rest 5 minutes before slicing. Slice against the grain into 1/2-inch thick slices and drizzle with the Cabernet-Shallot Reduction.
  • Heat oil in a large saucepan on the grates of the grill over high heat. Add the shallots and cook until soft. Add the wine and peppercorns, bring to a boil and cook until thickened and reduced to 1 cup. Strain the mixture into a bowl and season with salt, to taste, and honey.

WINE-MARINATED STUFFED FLANK STEAK



WINE-MARINATED STUFFED FLANK STEAK image

Categories     Beef

Number Of Ingredients 17

Steak
4 shallots, coarsely chopped
1 cup dry red wine, such as Cabernet
1/4 cup olive oil
2 pounds flank steak, butterfiled
Salt and pepper
1/4-pound thinly sliced prosciutto
1/4-pound thinly sliced fontina cheese
14 fresh basil leaves
Olive oil
Cabernet-Shallot Reduction
2 teaspoons olive oil
3 shallots, finely chopped
1 bottle Cabernet wine
1 teaspoon black peppercorns
Salt
1 tablespoon honey

Steps:

  • Steak 1. Whisk together shallots, wine and olive oil in a large baking dish. Add the steak and turn to coat. Cover and refrigerate for at least 4 hours or overnight. 2. Heat grill to high. 3. Remove the steak from the marinade and blot with paper towels. Lay on a flat surface, cut side up, and season with salt and pepper. Cover the surface with the prosciutto slices, then top with the cheese and a layer of basil leaves. Starting with the side facing you, tightly roll up the steak around the filling. Using kitchen string, tie the roll in 4 or 5 places. 4. Brush the outside of the steak with oil and season with salt and pepper. Grill the steak over high heat until browned all over, 8 to 10 minutes. Turn the steak 4 times as it cooks. Move the meat away from the direct heat and grill for 15 to 20 minutes, or until an instant-read thermometer registers 125 degrees F for medium-rare. Remove from the grill and let rest 5 minutes before slicing. Slice against the grain into 1/2-inch thick slices and drizzle with the Cabernet-Shallot Reduction. Cabernet-Shallot Reduction Heat oil in a large saucepan on the grates of the grill over high heat. Add the shallots and cook until soft. Add the wine and peppercorns, bring to a boil and cook until thickened and reduced to 1 cup. Strain the mixture into a bowl and season with salt, to taste, and honey.

STUFFED FLANK STEAK



Stuffed Flank Steak image

This is a delicious dinner , A little bit of prep. time but well worth it. Its company worthy. I use a white wine marinade but you use your favorite marinade. I like my steak med-rare but you can adjust the cooking time for the doneness you desire.

Provided by Karla Everett

Categories     Steaks and Chops

Time 1h50m

Number Of Ingredients 14

1 lb beef flank steak
white wine marinade
FILLING :
3/4 c coarsely chopped cabbage
1/2 c shredded carrots
2 Tbsp sliced green onions
1/3 c minced celery
1 1/2 tsp dried parsley flakes
2 Tbsp butter
2 Tbsp fine dry seasoned bread crumbs
1/4 tsp sea salt
1 tsp olive oil
1/2 c beef broth ( can use 1 cup water + 1/2 teas. beef bouillon)
https://www.justapinch.com/recipe/karla-everett/white-wine-marinade/quick-easy-marinade

Steps:

  • 1. Pound the flank steak with a meat mallet to flatten steak ; place in a zip lock plastic bag with https://www.justapinch.com/recipe/karla-everett/white-wine-marinade/quick-easy-marinade ; refrigerate for 2 hours. Mixing up occasionally.
  • 2. In a skillet saute' cabbage , carrots , grn. onion , celery and parsley in the butter until tender. Remove from heat and stir in bread crumbs and salt.
  • 3. Remove the meat from the marinade ; reserving the marinate for cooking.
  • 4. Spread cabbage mixture on steak , pressing in slightly ' Roll jelly roll style , starting at short end ; Tie with a string.
  • 5. In a skillet brown the steak in the olive oil on med-high heat , rolling to brown all sides.
  • 6. Place rolled steak in a 8x8 baking dish ; Mix the marinate and beef broth together and pour over rolled steak ; Cover tightly with foil.
  • 7. Bake @ 325° for 1-1/2 hours , or until fork tender.
  • 8. Remove from juices and let stand for 5 minutes before slicing ; spoon juices over meat.

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

RED WINE-ROSEMARY MARINATED FLANK STEAKS



Red Wine-Rosemary Marinated Flank Steaks image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 7

1 1/2 pounds flank steak
1/2 cup dry red wine
1/4 cup extra-virgin olive oil
1 teaspoon Dijon mustard
4 large cloves garlic, coarsely chopped
2 sprigs fresh rosemary, needles removed
1/2 teaspoon freshly ground black pepper

Steps:

  • Place steak in a shallow baking dish or a resealable plastic bag. In a small bowl, whisk together red wine, oil, mustard, garlic, rosemary, and black pepper. Pour marinade over steak; turn to coat. Let marinate, covered, in the refrigerator for at least 6 hours and up to 24.

FLANK STEAK WITH MUSHROOM WINE SAUCE



Flank Steak With Mushroom Wine Sauce image

Make and share this Flank Steak With Mushroom Wine Sauce recipe from Food.com.

Provided by weekend cooker

Categories     One Dish Meal

Time 27m

Yield 4 steaks, 4 serving(s)

Number Of Ingredients 13

1 (1 lb) beef flank steak
1 tablespoon canola oil
1/4 cup beef broth
1 tablespoon Worcestershire sauce
1/2 teaspoon dried basil
1 cup sliced fresh mushrooms
3/4 cup beef broth
1/4 cup dry red wine
1/4 cup green onion, chopped
1 teaspoon butter
1 teaspoon pepper
2 teaspoons cornstarch
1 tablespoon cold water

Steps:

  • In a large skillet, brown steak in oil.
  • Stir in the wine, worcestershire sauce, and basil, and bring to a boil.
  • Reduce heat, simmer, uncovered for 2-4 minutes on each side or until meat reaches desired doneness.
  • Remove steak and keep warm.
  • To the skillet, add the mushrooms, broth, wine, onions, butter, and pepper, and bring to a boil.
  • Reduce heat, simmer, uncovered for 5 minutes or until mushrooms are tender.
  • Combine cornstarch, and water until smooth, and gradually stir in the sauce.
  • Bring to a boil, cook and stir for 1 minute, or until thickened.
  • Thinly slice steak across the grain, and serve with sauce.

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