Cheese Stuffed Flank Steak Recipes

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CHEESY STUFFED FLANK STEAK



Cheesy Stuffed Flank Steak image

Stuffed with a cream cheese mixture and caramelized onions, this Cheesy Stuffed Flank Steak is a delicious way to enjoy this cut of beef.

Provided by Amanda Rettke--iamhomesteader.com

Categories     Dinner     Main Course

Time 1h30m

Number Of Ingredients 11

3 tablespoons butter
2 yellow onions, (thinly sliced)
1 cup beef broth
8 ounces cream cheese, (room temperature)
3 ounces gorgonzola
3 teaspoons dried parsley
1 teaspoon kosher salt
1 whole flank steak (2 1/2 pounds)
1 tablespoon extra virgin olive oil
1 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Preheat oven to 450°F.

Nutrition Facts : Calories 574 kcal, ServingSize 1 serving

CHEESE-STUFFED FLANK STEAK



Cheese-Stuffed Flank Steak image

This pretty rolled steak never fails to impress. Pecans add crunch to the cheesy stuffing. Rosemary and thyme subtly flavor the meat.

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 2 servings.

Number Of Ingredients 16

1 beef flank steak (3/4 pound)
1 can (6 ounces) pineapple juice
1 tablespoon Worcestershire sauce
1 small onion, chopped
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/8 teaspoon pepper
STUFFING:
1/2 cup soft bread crumbs
1/2 cup shredded cheddar cheese
2 tablespoons chopped pecans
4-1/2 teaspoons finely chopped onion
4-1/2 teaspoons minced fresh parsley
1/4 teaspoon dried minced garlic
1 tablespoon vegetable oil

Steps:

  • Flatten steak to 1/4-in. thickness. In a bowl, combine the pineapple juice, Worcestershire sauce, onion, thyme, rosemary, salt and pepper. Pour half of the marinade into a resealable plastic bag; add meat. Seal bag and turn to coat; refrigerate for 4-8 hours. Cover and refrigerate remaining pineapple juice mixture., Drain and discard marinade from meat. For stuffing, in a bowl, combine the bread crumbs, cheese, pecans, onion, parsley and garlic. Sprinkle stuffing over meat. Roll up jelly-roll style, starting with a short side. Tie with kitchen string., In a small skillet, brown meat in oil until browned on all sides. Pour reserved marinade into skillet. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until tender. Thicken pan juices if desired.

Nutrition Facts :

BAKED FLANK STEAK ROULADE STUFFED WITH BACON AND CHEESE



Baked Flank Steak Roulade Stuffed with Bacon and Cheese image

Flank steak is tenderized and marinated, before being stuffed, rolled, and baked. Quick and easy to prepare with gourmet results.

Provided by TORA.V

Time 1h15m

Yield 8

Number Of Ingredients 10

2 (1 pound) flank steaks
2 tablespoons olive oil
1 ½ tablespoons Italian seasoning
½ teaspoon ground black pepper
2 cloves garlic, crushed
10 slices bacon
½ (8 ounce) package cream cheese, softened
½ cup shredded Italian cheese blend
¼ cup cooked chopped spinach, squeezed very dry
1 clove garlic, crushed

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.

Nutrition Facts : Calories 269.2 calories, Carbohydrate 2.2 g, Cholesterol 60.9 mg, Fat 19.3 g, Fiber 0.7 g, Protein 21.3 g, SaturatedFat 8.1 g, Sodium 403.3 mg, Sugar 0.1 g

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