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Marinated Stuffed Flank Steak

Marinated Stuffed Flank Steak
This is one of my favorite beef recipes. Tasty, tender and tucked full of vegetables, it warms up often on cold winter nights.
4 ServingsPrep: 25 min. + standing Bake: 1 hour

Ingredients

  • 1 beef flank steak (about 1-1/4 pounds)
  • 1/2 cup soy sauce
  • 1/4 cup vegetable oil
  • 2 tablespoons molasses
  • 2 teaspoons ground mustard
  • 1 teaspoon ground ginger
  • 1 garlic clove, minced
  • 1-1/2 cups cooked long grain rice
  • 1 medium carrot, shredded
  • 1/2 cup sliced water chestnuts
  • 1/4 cup sliced green onions

Directions

  • Starting along one long side, cut a horizontal slit through the steak
  • to within 1/2 in. of the opposite side. Place in a greased 13-in. x
  • 9-in. baking dish. Combine the soy sauce, oil, molasses, mustard,
  • ginger and garlic; set aside 1/4 cup. Pour remaining marinade over
  • meat. Let stand for 30 minutes.
  • Meanwhile, combine the rice, carrot, water chestnuts, onions and
  • reserved marinade. Stuff into steak. Cover and bake at 350° for
  • 45 minutes.
  • Uncover; baste with pan drippings. Bake 15-20 minutes longer or until
  • meat is tender. Brush again with pan drippings if desired. Yield: 4
  • servings.
© Taste of Home 2013

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Marinated Stuffed Flank Steak (continued)

Nutrition Facts: 1 serving (1/4 pound) equals 473 calories, 25 g fat (6 g saturated fat), 60 mg cholesterol, 1,914 mg sodium, 29 g carbohydrate, 2 g fiber, 30 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
© Taste of Home 2013