Sausage-Stuffed Flank Steak Recipe

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Sausage-Stuffed Flank Steak Recipe photo by Taste of Home

Sausage-Stuffed Flank Steak Recipe

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As part of a prize I won for a recipe contest, I received a slow cooker. I hadn’t used one in years, so I didn’t have any recipes on hand. This tasty beef was my first creation, and it was a hit with my family. —Julie Merriman, Seattle, Washington

Featured In: Our Favorite Slow Cooker Beef Recipes

MAKES:

4 servings

TOTAL TIME:

Prep: 35 min. Cook: 6 hours

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VERIFIED BY Taste of Home Test Kitchen

CONTEST WINNER

MAKES:

4 servings

TOTAL TIME:

Prep: 35 min. Cook: 6 hours

Ingredients

1/4 cup dried cherries
3/4 cup dry red wine or beef broth, divided
1 beef flank steak (1-1/2 pounds)
3/4 teaspoon salt, divided
1/2 teaspoon pepper, divided
1 medium onion, finely chopped
3 tablespoons olive oil, divided
4 garlic cloves, minced
1/2 cup seasoned bread crumbs
1/4 cup pitted Greek olives, halved
1/4 cup grated Parmesan cheese
1/4 cup minced fresh basil
1/2 pound Johnsonville® Ground Hot Italian sausage
1 jar (24 ounces) marinara sauce
Hot cooked pasta

Directions

In a small bowl, combine cherries and 1/4 cup wine; let stand 10 minutes. Meanwhile, cut steak into four serving-size pieces; flatten to 1/4-in. thickness. Sprinkle both sides with 1/2 teaspoon salt and 1/4 teaspoon pepper.
In a large skillet, saute onion in 1 tablespoon oil until tender. Add garlic; cook 1 minute longer. Transfer to a large bowl; stir in bread crumbs, olives, cheese, basil, cherry mixture and remaining salt and pepper. Crumble sausage over mixture and mix well.
Spread 1/2 cup sausage mixture over each steak piece. Roll up jelly-roll style, starting with a long side; tie with kitchen string.
In the same skillet, brown meat in remaining oil on all sides. Transfer to a greased 3-qt. slow cooker. Top with marinara sauce and remaining wine. Cook and cook on low for 6-8 hours or until beef is tender. Serve with pasta. Yield: 4 servings.

Test Kitchen tips

Mild Italian or turkey Italian sausage can be used in place of hot Italian sausage.

Originally published as Sausage-Stuffed Flank Steak in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2013, p23

Nutritional Facts

1 serving (calculated without pasta): 815 calories, 45g fat (14g saturated fat), 129mg cholesterol, 1687mg sodium, 44g carbohydrate (22g sugars, 4g fiber), 49g protein.

1/4 cup dried cherries
3/4 cup dry red wine or beef broth, divided
1 beef flank steak (1-1/2 pounds)
3/4 teaspoon salt, divided
1/2 teaspoon pepper, divided
1 medium onion, finely chopped
3 tablespoons olive oil, divided
4 garlic cloves, minced
1/2 cup seasoned bread crumbs
1/4 cup pitted Greek olives, halved
1/4 cup grated Parmesan cheese
1/4 cup minced fresh basil
1/2 pound Johnsonville® Ground Hot Italian sausage
1 jar (24 ounces) marinara sauce
Hot cooked pasta

In a small bowl, combine cherries and 1/4 cup wine; let stand 10 minutes. Meanwhile, cut steak into four serving-size pieces; flatten to 1/4-in. thickness. Sprinkle both sides with 1/2 teaspoon salt and 1/4 teaspoon pepper.
In a large skillet, saute onion in 1 tablespoon oil until tender. Add garlic; cook 1 minute longer. Transfer to a large bowl; stir in bread crumbs, olives, cheese, basil, cherry mixture and remaining salt and pepper. Crumble sausage over mixture and mix well.
Spread 1/2 cup sausage mixture over each steak piece. Roll up jelly-roll style, starting with a long side; tie with kitchen string.
In the same skillet, brown meat in remaining oil on all sides. Transfer to a greased 3-qt. slow cooker. Top with marinara sauce and remaining wine. Cook and cook on low for 6-8 hours or until beef is tender. Serve with pasta. Yield: 4 servings.