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Tender Stuffed Flank Steak Recipe
Tender Stuffed Flank Steak Recipe photo by Taste of Home

Tender Stuffed Flank Steak Recipe

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4.5 1
Publisher Photo
Guests will admire the pretty spiral slices and flavor of this succulent entree shared by Adelaide Muldoon of Springfield, Virginia. A moist bread stuffing dresses up the tender flank steak
TOTAL TIME: Prep: 15 min. Bake: 50 min.
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Bake: 50 min.
MAKES: 6 servings

Ingredients

  • 1 small onion, finely chopped
  • 1 tablespoon butter
  • 3 cups soft bread crumbs
  • 1/2 to 3/4 teaspoon poultry seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper, divided
  • 1 beef flank steak (1-1/2 pounds)
  • 2 teaspoons all-purpose flour
  • 1 cup reduced-sodium beef broth

Nutritional Facts

1 serving equals 249 calories, 12 g fat (5 g saturated fat), 54 mg cholesterol, 460 mg sodium, 13 g carbohydrate, 1 g fiber, 21 g protein. Diabetic Exchanges: 3 lean meat, 1 starch.

Directions

  1. In a small nonstick skillet, saute onion in butter until tender. In a large bowl, combine the bread crumbs, poultry seasoning, salt, 1/8 teaspoon pepper and onion.
  2. Flatten steak to 1/2-in. thickness; spread with stuffing to within 1 in. of edges. Roll up jelly-roll style, starting with a long side; tie with kitchen string. Rub with remaining pepper.
  3. Place in an 11-in. x 7-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 50-55 minutes or until meat is tender.
  4. Remove meat and discard string. Cut into slices and keep warm. Skim fat from pan juices; pour into a small saucepan. Combine flour and broth until smooth; stir into juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with steak. Yield: 6 servings.
Originally published as Stuffed Flank Steak in Taste of Home October/November 2007, p20

Nutritional Facts

1 serving equals 249 calories, 12 g fat (5 g saturated fat), 54 mg cholesterol, 460 mg sodium, 13 g carbohydrate, 1 g fiber, 21 g protein. Diabetic Exchanges: 3 lean meat, 1 starch.

Full-Bodied Red Wine

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

Reviews for Tender Stuffed Flank Steak

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   (3)
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MY REVIEW
Reviewed Oct. 1, 2014

"This will be the 4th time I've made this recipe so it's time for a review. I love how it uses simple ingredients usually already on hand. It makes such a impressive presentation. I sometimes used marinated flank steak for extra flavor, but its wonderful with out too!"

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