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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


  • 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


  • 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.

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Marinated Stuffed Flank Steak (continued)

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.
Wine: This recipe pairs well with a full-bodied red wine.: Taste of Home Special Offer: Enjoy this recipe with Mike Ditka "The Coach" Cabernet Sauvignon CA 2011, a full-bodied, big bold cab with all of the dark fruit notes and structure that a great cab needs. Buy now and get 6 bottles, plus free shipping. Order Now