Print Options

Back to Tender Stuffed Flank Steak >

Include these items:

Taste of Home Logo

Tender Stuffed Flank Steak

Tender Stuffed Flank Steak
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
6 ServingsPrep: 15 min. Bake: 50 min.

Ingredients

  • 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

Directions

  • 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 11-in. x 7-in. baking dish coated with cooking spray.
  • Bake, uncovered, at 350° for 50-55 minutes or until meat is
  • tender.
  • 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. Yield: 6
© Taste of Home 2013

2 of 2

Tender Stuffed Flank Steak (continued)

Directions (continued)

  • servings.
Nutrition Facts: 1 serving equals 249 calories, 12 g fat (5 g saturated fat), 54 mg cholesterol, 460 mg sodium, 13 g carbohydrate, 1 g fiber, 21 g protein. Diabetic Exchanges: 3 lean meat, 1 starch.
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