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Stuffed Flank Steak with Tomato Sauce

 Stuffed Flank Steak with Tomato Sauce
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
4 ServingsPrep: 10 min. Bake: 1 hour 40 min.

Ingredients

  • 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 King Arthur Unbleached 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

Directions

  • 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.
  • 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

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Stuffed Flank Steak with Tomato Sauce (continued)

Directions (continued)

  • tomatoes, ketchup and remaining water and onion. Bring to a boil.
  • Reduce heat; cover and simmer for 1-1/4 hours.
  • Add green pepper and mushrooms; cook 15 minutes longer or until meat
  • reaches desired doneness. Yield: 4 servings.
Nutritional Facts: 1 serving (1 slice) equals 517 calories, 21 g fat (7 g saturated fat), 72 mg cholesterol, 1,052 mg sodium, 46 g carbohydrate, 6 g fiber, 35 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.