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Slow Cooked Stuffed Flank Steak

 Slow Cooked Stuffed Flank Steak
This recipe came with my first slow cooker. Now I'm on my fourth slow cooker and still use this recipe.—Kahty Clark, Byron, Minnesota
8 ServingsPrep: 20 min. Cook: 8 hours + 10 min.


  • 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


  • 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.

2 of 2

Slow Cooked Stuffed Flank Steak (continued)

Directions (continued)

  • 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.
Nutritional Facts:Nutritional Analysis: One serving equals 230 calories, 11 g fat (5 g saturated fat), 62 mg cholesterol, 348 mg sodium, 6 g carbohydrate, trace fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch, 1/2 fat.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.