Slow-Cooked Stuffed Flank Steak Recipe

5 1
Slow-Cooked Stuffed Flank Steak Recipe
Slow-Cooked Stuffed Flank Steak Recipe photo by Taste of Home
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Slow-Cooked Stuffed Flank Steak Recipe

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5 1
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This recipe came with my first slow cooker. Now I'm on my fourth slow cooker and I still use the recipe! —Kahty Clark, Byron, Minnesota
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 8 hours + 10 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 8 hours + 10 min.

Ingredients

  • 1 beef flank steak (2 pounds)
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 1 tablespoon butter
  • 1-1/2 cups soft bread crumbs (about 3 slices)
  • 1/2 cup chopped fresh mushrooms
  • 1/4 cup minced fresh parsley
  • 1/4 cup egg substitute
  • 3/4 teaspoon poultry seasoning
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup beef broth
  • 2 teaspoons cornstarch
  • 4 teaspoons water

Directions

Flatten steak to 1/2-in. thickness; set aside.
In a nonstick skillet, saute onion and garlic in butter until tender. Add the bread crumbs, mushrooms, parsley, egg substitute, poultry seasoning, salt and pepper; mix well.
Spread over steak to within 1 in. of edge. Roll up jelly-roll style, starting with a long side; tie with kitchen string. Place in a 5-qt. slow cooker; add broth. Cover and cook on low for 8-10 hours.
Remove meat to a serving platter and keep warm. Skim fat from cooking juices; pour into a small saucepan.
Combine cornstarch and water until smooth; stir into juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove string before slicing steak; serve with gravy. Yield: 8 servings.
Originally published as Stuffed Flank Steak in Country Woman July/August 2002, p37

Nutritional Facts

1 slice: 230 calories, 11g fat (5g saturated fat), 62mg cholesterol, 348mg sodium, 6g carbohydrate (0 sugars, 1g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch, 1/2 fat.

  • 1 beef flank steak (2 pounds)
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 1 tablespoon butter
  • 1-1/2 cups soft bread crumbs (about 3 slices)
  • 1/2 cup chopped fresh mushrooms
  • 1/4 cup minced fresh parsley
  • 1/4 cup egg substitute
  • 3/4 teaspoon poultry seasoning
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup beef broth
  • 2 teaspoons cornstarch
  • 4 teaspoons water
  1. Flatten steak to 1/2-in. thickness; set aside.
  2. In a nonstick skillet, saute onion and garlic in butter until tender. Add the bread crumbs, mushrooms, parsley, egg substitute, poultry seasoning, salt and pepper; mix well.
  3. Spread over steak to within 1 in. of edge. Roll up jelly-roll style, starting with a long side; tie with kitchen string. Place in a 5-qt. slow cooker; add broth. Cover and cook on low for 8-10 hours.
  4. Remove meat to a serving platter and keep warm. Skim fat from cooking juices; pour into a small saucepan.
  5. Combine cornstarch and water until smooth; stir into juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove string before slicing steak; serve with gravy. Yield: 8 servings.
Originally published as Stuffed Flank Steak in Country Woman July/August 2002, p37

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