Diane Hixon's elegant slow-cooked meal is worthy of company. "I like to make it on special occasions," she writes from Niceville, Florida. "The tender steak cuts easily into appetizing spirals for serving, and extra stuffing cooks conveniently in a foil packet on top of the steak."
- 1 package (8 ounces) crushed corn bread stuffing
- 1 cup chopped onion
- 1 cup chopped celery
- 1/4 cup minced fresh parsley
- 1/2 cup egg substitute
- 1-1/4 cups beef broth
- 1/3 cup butter, melted
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon pepper
- 1 beef flank steak (1-1/2 pounds)
- In a large bowl, combine the stuffing, onion, celery and parsley. In a small bowl, beat the egg substitute; stir in broth and butter. Pour over stuffing mixture. Sprinkle with seasoned salt and pepper; stir well.
- Pound steak to 1/2-in. thickness. Spread 1-1/2 cups stuffing mixture over steak. Roll up, starting with a short side; tie with string. Place in a 5-qt. slow cooker. Remaining stuffing can be wrapped tightly in foil and placed over the rolled steak.
- Cover and cook on low for 6-8 hours or until a meat thermometer inserted in stuffing reads 160° and meat is tender. Remove string before slicing. Yield: 6 servings.
Originally published as Stuffed Flank Steak in Quick Cooking November/December 1998, p17
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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