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Sausage-Stuffed Flank Steak

 Sausage-Stuffed Flank Steak
As part of a prize I won for a recipe contest, I received a slow cooker. I hadn't used one in years so had no recipes on hand. This tasty beef was my first creation and is now a family favorite.—Julie Merriman, Cold Brook, New York
4 ServingsPrep: 35 min. Cook: 6 hours

Ingredients

  • 1/4 cup dried cherries
  • 3/4 cup dry red wine or beef broth, divided
  • 1 beef flank steak (1-1/2 pounds)
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • 1 medium onion, finely chopped
  • 3 tablespoons olive oil, divided
  • 4 garlic cloves, minced
  • 1/2 cup seasoned bread crumbs
  • 1/4 cup pitted Greek olives, halved
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup minced fresh basil
  • 1/2 pound bulk hot Italian sausage
  • 1 jar (24 ounces) marinara sauce
  • Hot cooked pasta

Directions

  • In a small bowl, combine cherries and 1/4 cup wine; let stand 10
  • minutes. Meanwhile, cut steak into four serving-size pieces; flatten
  • to 1/4-in. thickness. Sprinkle both sides with 1/2 teaspoon salt and
  • 1/4 teaspoon pepper.
  • In a large skillet, saute onion in 1 tablespoon oil until tender. Add
  • garlic; cook 1 minute longer. Transfer to a large bowl; stir in
  • bread crumbs, olives, cheese, basil, cherry mixture and remaining

2 of 2

Sausage-Stuffed Flank Steak (continued)

Directions (continued)

  • salt and pepper. Crumble sausage over mixture and mix well.
  • Spread 1/2 cup sausage mixture over each steak piece. Roll up
  • jelly-roll style, starting with a long side; tie with kitchen
  • string.
  • In the same skillet, brown meat in remaining oil on all sides.
  • Transfer to a greased 3-qt. slow cooker. Top with marinara sauce and
  • remaining wine. Cook and cook on low for 6-8 hours or until beef is
  • tender. Serve with pasta. Yield: 4 servings.
Nutritional Facts: 1 serving (calculated without pasta) equals 815 calories, 45 g fat (14 g saturated fat), 129 mg cholesterol, 1,687 mg sodium, 44 g carbohydrate, 4 g fiber, 49 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.