CHEESY STUFFED FLANK STEAK
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
Steps:
- Preheat oven to 450°F.
Nutrition Facts : Calories 574 kcal, ServingSize 1 serving
CHEESE-STUFFED FLANK STEAK
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
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
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
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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GOAT CHEESE-STUFFED FLANK STEAK RECIPE | EATINGWELL
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- Place steak on a cutting board, cover with plastic wrap and pound with a meat mallet or heavy skillet to an even 1/4-inch thickness. Sprinkle one side with garlic powder and 1/8 teaspoon salt. Spread cheese in a 1-inch-wide strip down the middle of the steak. Top with peppers and arugula. Starting at one edge of a long side, roll the steak up tightly, tucking in the filling as you go. Tie with kitchen string at 2-inch intervals. Season with the remaining 1/4 teaspoon salt and pepper.
- Heat oil in a large cast-iron skillet over medium-high heat. Add the steak and cook, turning often, until browned on all sides, 3 to 6 minutes total. Transfer the pan to the oven and roast until an instant-read thermometer inserted in the center registers 120 degrees F for medium-rare, 12 to 15 minutes.
- Transfer the steak to a clean cutting board and let rest for 5 minutes. Cut crosswise into 8 slices.
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