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Marinated Stuffed Flank Steak Recipe
Marinated Stuffed Flank Steak Recipe photo by Taste of Home

Marinated Stuffed Flank Steak Recipe

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This is one of my favorite beef recipes. Tasty, tender and tucked full of vegetables, it warms up often on cold winter nights.
TOTAL TIME: Prep: 25 min. + standing Bake: 1 hour
MAKES:4 servings
TOTAL TIME: Prep: 25 min. + standing Bake: 1 hour
MAKES: 4 servings

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

Nutritional 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.

Directions

  1. 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.
  2. Meanwhile, combine the rice, carrot, water chestnuts, onions and reserved marinade. Stuff into steak. Cover and bake at 350° for 45 minutes.
  3. 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.
Originally published as Stuffed Flank Steak in Country Woman Christmas Annual 2004, p37

Nutritional 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.

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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