Parsley-Stuffed Flank Steak
A simple cheese and parsley stuffing adds flair to ordinary flank steak. I make this entree often. —Tami Dristiliaris, Dracut, Massachusetts8 ServingsPrep: 10 min. Bake: 30 min. + standing
Ingredients
- 1 beef flank steak (2 pounds)
- 1/2 cup minced fresh parsley
- 4 teaspoons minced garlic
- 1/2 cup grated Romano cheese
Directions
- Butterfly the flank steak, cutting horizontally from a long side to
- within 1/2 in. of opposite side. Open and place on a large piece of
- heavy-duty aluminum foil (about 18 in. square). Sprinkle parsley,
- garlic and cheese over meat to within 1/2 in. of edges. Roll up
- tightly jell-roll style, starting with a long side. Wrap tightly in
- foil.
- Place in a 13-in. x 9-in. baking dish. Bake at 325° for 1-1/2
- hours or until meat reaches desired doneness (for medium-rare, a
- meat thermometer should read 145°; medium, 160°; well-done,
- 170°). Let stand 10 minutes before slicing. Yield: 8 servings.
-
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.