Stuffed Flank Steak

Stuffed Flank Steak
  • PREP TIME
    10 mins
  • COOK TIME
    1 hrs
  • TOTAL TIME
    1 hrs 15 mins
  • SERVING
    4 People
  • VIEWS
    282

Embark on a culinary adventure with this Stuffed Flank Steak, a symphony of savory flavors and textures. A tender flank steak, generously filled with a vibrant stuffing and bathed in a rich, umami-packed sauce, promises an unforgettable dining experience. It's a guaranteed crowd-pleaser that will leave everyone craving for more!

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    29 g
  • Cholesterol
    71 mg
  • Fiber
    4 g
  • Protein
    26 g
  • Saturated Fat
    11 g
  • Sodium
    1102 mg
  • Sugar
    4 g
  • Fat
    29 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 5 mins Preheat the oven to 350 degrees F (175 degrees C). (5 minutes)

Image Step 02
02 Step

Recipe View 10 mins In a medium bowl, combine the stuffing mix, boiling water, and butter. Stir well to combine and let stand for 5 minutes to allow the stuffing to soften and absorb the liquid. (10 minutes)

Image Step 03
03 Step

Recipe View 5 mins Lay the pounded flank steak flat on a clean work surface. Evenly spread the prepared stuffing over the steak, leaving a 1-inch border around the edges. Scatter the chopped green onions and diced red bell pepper over the stuffing. (5 minutes)

Image Step 04
04 Step

Recipe View 10 mins Starting from one of the long edges, tightly roll up the flank steak into a cylinder. Secure the roll with wooden toothpicks or kitchen twine at 1-inch intervals to prevent it from unraveling during cooking. (10 minutes)

Image Step 05
05 Step

Recipe View 2 mins Place the rolled steak seam-side down in a 9x13-inch baking dish. (2 minutes)

Image Step 06
06 Step

Recipe View 3 mins In a small bowl, whisk together the mushroom gravy, red wine, minced garlic, and grated Parmesan cheese. Pour the sauce evenly over the stuffed steak. (3 minutes)

Image Step 07
07 Step

Recipe View 1 hrs Roast in the preheated oven for approximately 1 hour, or until the internal temperature of the steak reaches 160 degrees F (71 degrees C) for medium doneness. Use a meat thermometer to ensure accuracy. (60 minutes)

Image Step 08
08 Step

Recipe View 10 mins Remove the baking dish from the oven and let the stuffed steak rest for 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak. (10 minutes)

Image Step 09
09 Step

Recipe View 5 mins Carefully remove the toothpicks or twine before slicing the steak into 1-inch thick medallions. Serve immediately, drizzled with the pan sauce and garnished with additional grated Parmesan cheese, if desired.

For a richer flavor, sauté the chopped green onions and red bell pepper in a tablespoon of olive oil before adding them to the stuffing.
Feel free to customize the stuffing with your favorite ingredients, such as mushrooms, celery, or herbs.
If you don't have red wine, you can substitute it with beef broth or balsamic vinegar.
For a deeper, more complex sauce, consider adding a teaspoon of Dijon mustard or Worcestershire sauce to the gravy mixture.
To ensure even cooking, make sure the flank steak is pounded to an even thickness.

Maudie Bednar

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.4/ 5 ( 94 Ratings)
Total Reviews: (4)
  • Gordon Oberbrunner

    This recipe is a game-changer! The flank steak was incredibly tender and flavorful, and the stuffing was the perfect complement.

  • Amy Roob

    I added some mushrooms and cranberries to the stuffing, and it was amazing! This recipe is so versatile and easy to customize.

  • Jessyca Crooksjohns

    The instructions were easy to follow, and the steak came out perfectly cooked. I'll definitely be making this again!

  • Eryn Mccullough

    I've made this recipe several times, and it's always a hit! The sauce is so delicious, I could eat it with a spoon.

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