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

Tender Stuffed Flank Steak Recipe

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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