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Loaded Flank Steak

I wanted to do something different with London broil, so I stuffed it with bacon, green onions and ranch dressing. The recipe is fast, but it's a little bit fancy, too. —Tammy Thomas, Mustang, Oklahoma
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    6 servings

Ingredients

  • 1/2 cup butter, softened
  • 6 bacon strips, cooked and crumbled
  • 3 green onions, chopped
  • 2 tablespoons ranch salad dressing mix
  • 1/2 teaspoon pepper
  • 1 beef flank steak (1-1/2 to 2 pounds)

Directions

  • In a small bowl, beat the first 5 ingredients. Cut a pocket horizontally in steak; fill with butter mixture.
  • Grill steak, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 5-7 minutes on each side. Let stand 5 minutes before serving. To serve, slice across the grain.
Nutrition Facts
4 ounces cooked beef: 267 calories, 20g fat (10g saturated fat), 76mg cholesterol, 714mg sodium, 4g carbohydrate (0 sugars, 0 fiber), 18g protein.

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Reviews

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Average Rating:
  • pajamaangel
    May 18, 2019

    No comment left

  • justmbeth
    Jun 28, 2014

    Husband loved this! Will do again. Made enough for 2+ meals for 4 of us.

  • bjsilve0
    Jun 9, 2014

    Could use the stuffing in any meat but the meat lacked flavor. Wish they would give the nutritional value.

  • lauramarielawson
    May 27, 2014

    I've made this a couple of times now, and it is great!

  • tracitallman
    May 16, 2014

    One of my families favorites!

  • brady525sarah
    May 10, 2013

    No comment left

  • pkjillian
    Oct 20, 2012

    No comment left

  • Mamaorr
    Oct 14, 2012

    This is our new favorite way to make flank steak! It was so tasty and it was tender and juicy. We loved the stuffing, it was unique and flavorful. This made our favorites list instantly

  • jen_nay2000
    Aug 4, 2011

    My whole family loved this recipe, even my pickiest eater! I'll definitely return to this recipe! Yum!