Stuffed Flank Steak with Tomato Sauce Recipe

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Family and friends are always impressed when this entree appears on the table, but it's actually quite easy. I sometimes assemble the steak roll in the morning and refrigerate before browning. The rich tomato sauce tastes great over mashed potatoes. —Nadeen Shrewberry, Hickory, North Carolina
TOTAL TIME: Prep: 10 min. Bake: 1 hour 40 min.
MAKES:4 servings
TOTAL TIME: Prep: 10 min. Bake: 1 hour 40 min.
MAKES: 4 servings


  • 1 beef flank steak (about 1-1/2 pounds)
  • 1/2 cup chopped onion, divided
  • 2 tablespoons vegetable oil, divided
  • 2 cups cubed seasoned stuffing
  • 3/4 cup water, divided
  • 1/2 teaspoon poultry seasoning
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 can (28 ounces) diced tomatoes, undrained
  • 2 tablespoons ketchup
  • 1/4 cup chopped green pepper
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained

Nutritional Facts

1 slice: 517 calories, 21g fat (7g saturated fat), 72mg cholesterol, 1052mg sodium, 46g carbohydrate (10g sugars, 6g fiber), 35g protein.


  1. Flatten steak to 1/4-in. thickness. In a skillet, saute 1/4 cup onion in 1 tablespoon oil until golden brown. Add stuffing, 1/4 cup water and poultry seasoning; cook and stir until water is absorbed. Spoon over steak; roll up tightly jelly-roll style, starting with long side. Secure with toothpicks or kitchen string.
  2. Combine the flour, salt and pepper. Coat meat with flour mixture. In a Dutch oven, brown meat on all sides in remaining oil. add the tomatoes, ketchup and remaining water and onion. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours.
  3. Add green pepper and mushrooms; cook 15 minutes longer or until meat reaches desired doneness. Yield: 4 servings.
Originally published as Stuffed Flank Steak in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p64

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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