Dinner gets dressed up in this special recipe. Tender flank steak is filled with a flavorful rice and vegetable medley, creating an entree that's sure to impress. —Taste of Home Test Kitchen
- 1 beef flank steak (3/4 pound)
- 3 tablespoons Worcestershire sauce
- 1 tablespoon reduced-sodium soy sauce
- 1 teaspoon garlic powder
- 1/8 teaspoon Liquid Smoke, optional
- 3/4 cup fresh broccoli florets, chopped
- 2/3 cup water
- 1/2 cup sliced fresh mushrooms
- 2 tablespoons chopped onion
- 2 tablespoons chopped sweet red pepper
- 1/2 cup uncooked instant rice
- 2 ounces smoked Gouda cheese, shredded
- 1/8 teaspoon seasoned salt
- 1/8 teaspoon cayenne pepper
- Starting along one long side, cut a horizontal slit through the steak to within 1/2 in. of the opposite side, forming a pocket.
- In a large resealable plastic bag, combine the Worcestershire sauce, soy sauce, garlic powder and Liquid Smoke if desired; add the steak. Seal bag and turn to coat; refrigerate for at least 30 minutes.
- Meanwhile, in a small saucepan, combine the broccoli, water, mushrooms, onion and red pepper. Bring to a boil. Stir in rice; cover and remove from the heat. Let stand for 5-10 minutes or until water is absorbed. Fluff with a fork; stir in the remaining ingredients.
- Drain and discard marinade. Stuff steak with 1 cup rice mixture. Transfer to an 8-in. square baking dish coated with cooking spray. Place remaining rice mixture around stuffed steak. Cover and bake at 350° for 40-45 minutes or until meat is tender. Yield: 2 servings.
Originally published as Rice-Stuffed Flank Steak in Cooking for 2 Summer 2009, p21
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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