Parsley-Stuffed Flank Steak Recipe

Parsley-Stuffed Flank Steak Recipe
Parsley-Stuffed Flank Steak Recipe photo by Taste of Home
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Parsley-Stuffed Flank Steak Recipe

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A simple cheese and parsley stuffing adds flair to ordinary flank steak. I make this entree often. —Tami Dristiliaris, Dracut, Massachusetts
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Bake: 30 min. + standing
MAKES:
8 servings
TOTAL TIME:
Prep: 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 13x9-in. baking dish. Bake at 325° for 1-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Let stand 10 minutes before slicing. Yield: 8 servings.
Originally published as Parsley-Stuffed Flank Steak in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p56

  • 1 beef flank steak (2 pounds)
  • 1/2 cup minced fresh parsley
  • 4 teaspoons minced garlic
  • 1/2 cup grated Romano cheese
  1. 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.
  2. Place in a 13x9-in. baking dish. Bake at 325° for 1-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Let stand 10 minutes before slicing. Yield: 8 servings.
Originally published as Parsley-Stuffed Flank Steak in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p56

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