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 TimePrep: 25 min. Cook: 6 hours
- 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)
- 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. The moisture comes from the meat.
Nutrition Facts4 ounce-weight: 427 calories, 21g fat (10g saturated fat), 75mg cholesterol, 1199mg sodium, 32g carbohydrate (6g sugars, 2g fiber), 26g protein.
Originally published as Stuffed Flank Steak in Quick Cooking November/December 1998
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