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Tender Stuffed Flank Steak

 Tender Stuffed Flank Steak
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
6 ServingsPrep: 15 min. Bake: 50 min.


  • 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


  • 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.
  • 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.
  • 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.
  • 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

2 of 2

Tender Stuffed Flank Steak (continued)

Directions (continued)

  • servings.
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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.