Stuffed Flank Steak Recipe

5 1 1
Stuffed Flank Steak Recipe
Stuffed Flank Steak Recipe photo by Taste of Home
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Stuffed Flank Steak Recipe

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5 1 1
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Diane Hixon's elegant slow-cooked meal is worthy of company. "I like to make it on special occasions," she writes from Niceville, Florida. "The tender steak cuts easily into appetizing spirals for serving, and extra stuffing cooks conveniently in a foil packet on top of the steak."
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Cook: 6 hours
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Cook: 6 hours

Ingredients

  • 1 package (8 ounces) crushed corn bread stuffing
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1/4 cup minced fresh parsley
  • 1/2 cup egg substitute
  • 1-1/4 cups beef broth
  • 1/3 cup butter, melted
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon pepper
  • 1 beef flank steak (1-1/2 pounds)

Directions

In a large bowl, combine the stuffing, onion, celery and parsley. In a small bowl, beat the egg substitute; stir in broth and butter. Pour over stuffing mixture. Sprinkle with seasoned salt and pepper; stir well.
Pound steak to 1/2-in. thickness. Spread 1-1/2 cups stuffing mixture over steak. Roll up, starting with a short side; tie with string. Place in a 5-qt. slow cooker. Remaining stuffing can be wrapped tightly in foil and placed over the rolled steak.
Cover and cook on low for 6-8 hours or until a thermometer inserted in stuffing reads 160° and meat is tender. Remove string before slicing. Yield: 6 servings.
Editor's Note: No liquid is added to the slow cooker. The moisture comes from the meat.
Originally published as Stuffed Flank Steak in Quick Cooking November/December 1998, p17

Nutritional Facts

4 ounce-weight: 427 calories, 21g fat (10g saturated fat), 75mg cholesterol, 1199mg sodium, 32g carbohydrate (6g sugars, 2g fiber), 26g protein.

  • 1 package (8 ounces) crushed corn bread stuffing
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1/4 cup minced fresh parsley
  • 1/2 cup egg substitute
  • 1-1/4 cups beef broth
  • 1/3 cup butter, melted
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon pepper
  • 1 beef flank steak (1-1/2 pounds)
  1. In a large bowl, combine the stuffing, onion, celery and parsley. In a small bowl, beat the egg substitute; stir in broth and butter. Pour over stuffing mixture. Sprinkle with seasoned salt and pepper; stir well.
  2. Pound steak to 1/2-in. thickness. Spread 1-1/2 cups stuffing mixture over steak. Roll up, starting with a short side; tie with string. Place in a 5-qt. slow cooker. Remaining stuffing can be wrapped tightly in foil and placed over the rolled steak.
  3. Cover and cook on low for 6-8 hours or until a thermometer inserted in stuffing reads 160° and meat is tender. Remove string before slicing. Yield: 6 servings.
Editor's Note: No liquid is added to the slow cooker. The moisture comes from the meat.
Originally published as Stuffed Flank Steak in Quick Cooking November/December 1998, p17

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laurabish User ID: 1491202 24585
Reviewed Sep. 3, 2010

"My family loves this - its easy to put together on a saturday morning and have for dinner that night."

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