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Vegetable Stuffed Flank Steak Recipe

Vegetable Stuffed Flank Steak Recipe

This colorful beef dish was always a favorite request for birthday dinners while i was growing up. Savory, special and stuffed full of vegetables, it's as tender as the memories it still brings back every time I make it. -Julie Etzel Tualatin, Oregon
TOTAL TIME: Prep: 30 min. Bake: 1-1/4 hours + standing YIELD:6 servings

Ingredients

  • 1 beef flank steak (about 1-1/2 pounds)
  • 1/8 teaspoon plus 1/2 teaspoon salt, divided
  • 1/8 teaspoon pepper
  • 4 bacon strips, diced
  • 3 leeks (white portion only), sliced
  • 1-1/2 cups chopped sweet yellow pepper
  • 1-1/2 cups chopped celery, divided
  • 1/2 pound baby spinach, torn
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 2 garlic cloves, minced
  • 3 tablespoons olive oil
  • 1 medium onion, cut into wedges
  • 1 cup water
  • 1/2 cup beef broth
  • 2 teaspoons tomato paste
  • 1 bay leaf

Directions

  • 1. Cut steak horizontally from a long side to within 1/2 in. of opposite side. Open steak so it lies flat; cover with plastic wrap. Flatten to 1/4-in. thickness. Remove plastic; sprinkle steak with 1/8 teaspoon salt and pepper. Set aside. In a skillet, cook bacon until crisp. Remove to paper towels. Drain, reserving 2 tablespoons drippings.
  • 2. In the drippings, saute leeks, yellow peppers and 1 cup celery until tender. Stir in spinach, thyme, basil and bacon. Spoon over meat to within 1/2 in. of edges. Roll up tightly jelly-roll style, starting with a long side. Tie with kitchen string.
  • 3. Rub steak with garlic and remaining salt. In a large skillet, brown meat in oil on all sides. Place in a greased shallow roasting pan. Add onion and remaining celery. Combine remaining ingredients; pour over steak. Cover loosely with foil.
  • 4. Bake at 350° for 1 hour. Baste with drippings. Bake, uncovered, 15 minutes longer or until meat is tender. Let stand for 10-15 minutes. Remove string and slice. Discard bay leaf; thicken juices if desired. Yield: 6 servings.

Wine Pairings

Full-Bodied Red Wine

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