Baked Stuffed Flank Steak Recipes

STUFFED FLANK STEAK

Steps:

• 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.

TENDER STUFFED FLANK STEAK

Steps:

• Preheat oven to 350°. In a small nonstick skillet, saute onion in butter until tender. In a large bowl, combine the bread crumbs, poultry seasoning, salt, 1/8 teaspoon pepper and onion., Flatten steak to 1/2-in. thickness; spread with stuffing to within 1 in. of edges. Roll up jelly-roll style, starting with a long side; tie with kitchen string. Rub with remaining pepper. , Place in an 11x7-in. baking dish coated with cooking spray. Bake, uncovered, until meat is tender, 50-55 minutes. , Remove meat and discard string. Cut into slices and keep warm. Skim fat from pan juices; pour into a small saucepan. Combine flour and broth until smooth; stir into juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with steak.

BAKED STUFFED FLANK STEAK

Steps:

• Preheat oven to 350. serves 6. Stuffing: In butter saute onion and garlic until onion is golden. Remove from heat and stir in rice, parsley, Parmesan S & P. Wipe steak with a damp paper towel. Score both sides lightly into diamonds. Rub with garlic. Brush both sides with soy sauce and sprinkle with pepper. Lay steak flat and spread with 1/2 of the butter. Place stuffing on steak, keeping about 1 1/2 inches from edge. Roll up from end to end. Fasten edges with skewers. Tie roll in several places with twine, Spread with rest of butter. Place in roasting pan. Mix broth and water; pour over steak. sprinkle with ginger. Roast for 45-60 min,basting occ. When done, transfer to platter and pour juices into a bowl to serve with meat.

STUFFED FLANK STEAK

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, combine the stuffing mix, water and butter or margarine. Mix well and let stand for 5 minutes. Spoon the stuffing onto the steak, leaving a 1 inch border. Add the green onions and the red bell pepper.
• Roll from the long edge of the steak and secure with wooden toothpicks. Place steak seam side down in a 9x13 inch baking dish.
• In a separate small bowl, combine the gravy, wine OR apple juice, garlic and cheese. Mix well and pour over the steak.
• Bake at 350 degrees F (175 degrees C) for 1 hour, remove from oven and let stand before slicing.

OVEN BAKED STUFFED FLANK STEAK

Steps:

• Preheat the oven to 350°F. Place steak in a baking dish coated with cooking spray.
• Butterfly your steak by slicing them in half with a very sharp knife. Don't cut completely through by leaving one edge uncut. Season each side with salt and pepper.
• Heat a non-stick skillet with oil on medium heat. Add onion, rosemary, oregano, and garlic. Cook until onions are translucent. Remove from heat and allow to cool down.
• In the same skillet, add soy sauce, spinach, and breadcrumbs with onion mixture. Stir until well combined.
• By leaving 1 inch on the edges, spread butterflied steak evenly with the stuffing. Spread mozzarella on top. Roll the steak tightly. Use cooking twine to secure the steak.
• Grease a large enough baking dish with butter. Place rolled steaks in the baking dish.
• In a large bowl, mix Brussels sprouts, salt, and pepper. Transfer them all around the rolled steaks. Dizzle Brussels sprouts and steaks with oil.
• Bake, uncovered, until meat is tender, 40 to 45 minutes.
• Remove stuffed flank steaks from the oven and let rest for 15 minutes before serving.
• Store leftovers in an airtight container for 2 days in fridge.

BAKED FLANK STEAK ROULADE STUFFED WITH BACON AND CHEESE

Steps:

• Sandwich the flank steaks between waxed paper and pound with a kitchen mallet to tenderize.
• Whisk olive oil, Italian seasoning, pepper, and garlic for marinade together in a small bowl. Pour into the bottom of a baking dish that's large enough to hold both steaks in a single layer. Add steaks so that one side is touching the marinade; do not flip to coat. Let sit while you prepare the filling.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until slightly browned and not yet crispy, about 8 minutes. Drain bacon slices on paper towels.
• Mix cream cheese, Italian cheese, spinach, and garlic together in a bowl. Spread cheese mixture on the unmarinated side of the steaks. Place 5 bacon strips on top the cheese on each steak. Roll steaks up and pin with toothpicks to secure.
• Bake, uncovered, in the preheated oven until an instant-read thermometer inserted into the center reads 135 to 140 degrees F (57 to 60 degrees C), about 45 minutes. Remove from the oven, cover, and let sit for 5 minutes before slicing.

BAKED FLANK STEAK

Steps:

• Score surface of steak, making shallow diagonal cuts. Place in a 13-in. x 9-in. baking pan coated with cooking spray. Place tomatoes, green pepper, onion and mushrooms around meat. Combine the chili sauce, ketchup, Worcestershire sauce, salt and pepper; drizzle over meat and vegetables., Cover and bake at 350° for 50-60 minutes or until meat and vegetables are tender. Remove and keep warm. Pour pan juices into a measuring cup; skim fat. , In a small saucepan, combine cornstarch and water until smooth. Gradually stir in 1-1/2 cups pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Thinly slice steak across the grain; serve with vegetables and gravy.

STUFFED FLANK STEAK IN THE OVEN

Steps:

• Place flank steak in the freezer for 20 minutes.
• Meanwhile, heat 1 tablespoon olive oil in a skillet. Add mushrooms, celery, sun-dried tomatoes, and garlic; saute until softened, about 5 minutes. Remove from the heat and place in a large bowl.
• Pat roasted red peppers dry. Chop and add to the vegetable mixture. Add bread crumbs, parsley, 2 tablespoons olive oil, capers, salt, pepper flakes, and black pepper. Mix to combine.
• Preheat the oven to 425 degrees F (220 degrees C).
• Remove steak from the freezer and season with salt and pepper. Turn the long side of the steak towards you and place on a flat work surface. Slice horizontally through the middle to within 1/2 inch of the opposite edge, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book.
• Leaving a 1-inch border around the edges, layer prosciutto and provolone cheese over the entire steak. Top with bread crumb mixture, patting down to adhere. Roll steak up tightly starting at the small end. Use kitchen twine to tie steak in 1-inch increments taking care to tie tightly at both ends. Season with more salt and pepper and brush with remaining 2 tablespoons olive oil. Place steak carefully on a broiler pan.
• Bake in the preheated oven until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C) for medium-rare, 160 degrees F (71 degrees C) for medium, or 170 degrees F (77 degrees C) for well done, 35 to 40 minutes. Turn on the broiler and broil for an additional 10 minutes.
• Remove from the oven and let stand for 10 minutes before slicing and serving.