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Stuffed Flank Steak

I like to make this on special occasions. The tender steak cuts easily into appetizing spirals for serving, and extra stuffing cooks conveniently in a foil packet on top of the steak. —Diane Hixon, Niceville, Florida
  • Total Time
    Prep: 25 min. Cook: 6 hours
  • Makes
    6 servings

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.
Editor's Note: No liquid is added to the slow cooker in this recipe. The moisture comes from the meat.
Nutrition Facts
1 serving: 427 calories, 21g fat (10g saturated fat), 75mg cholesterol, 1199mg sodium, 32g carbohydrate (6g sugars, 2g fiber), 26g protein.

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Reviews

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Average Rating:
  • laurabish
    Sep 3, 2010

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