Stuffed Flank Steak with Tomato Sauce Recipe

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Family and friends are always impressed when this entree appears on the table, but it's actually quite easy. I sometimes assemble the steak roll in the morning and refrigerate before browning. The rich tomato sauce tastes great over mashed potatoes. —Nadeen Shrewberry, Hickory, North Carolina

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Stuffed Flank Steak with Tomato Sauce Recipe

Prep: 10 min. Bake: 1 hour 40 min.

Yield: 4 Servings

10 100 110

Ingredients

1 beef flank steak (about 1-1/2 pounds)
1/2 cup chopped onion, divided
2 tablespoons vegetable oil, divided
2 cups cubed seasoned stuffing
3/4 cup water, divided
1/2 teaspoon poultry seasoning
1/2 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 can (28 ounces) diced tomatoes, undrained
2 tablespoons ketchup
1/4 cup chopped green pepper
1 jar (4-1/2 ounces) sliced mushrooms, drained

Directions

Flatten steak to 1/4-in. thickness. In a skillet, saute 1/4 cup onion in 1 tablespoon oil until golden brown. Add stuffing, 1/4 cup water and poultry seasoning; cook and stir until water is absorbed. Spoon over steak; roll up tightly jelly-roll style, starting with long side. Secure with toothpicks or kitchen string.
Combine the flour, salt and pepper. Coat meat with flour mixture. In a Dutch oven, brown meat on all sides in remaining oil. add the tomatoes, ketchup and remaining water and onion. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours.
Add green pepper and mushrooms; cook 15 minutes longer or until meat reaches desired doneness. Yield: 4 servings.

Nutritional Facts 1 serving (1 slice) equals 517 calories, 21 g fat (7 g saturated fat), 72 mg cholesterol, 1,052 mg sodium, 46 g carbohydrate, 6 g fiber, 35 g protein.

Originally published as Stuffed Flank Steak in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p64