SLOW-COOKER STUFFED FLANK STEAK RECIPE
Mix things up with our Tuscan-style Slow Cooker Stuffed Flank Steak Recipe. This stuffed flank steak recipe is filled with amazing Italian flavors.
Provided by My Food and Family
Categories Home
Time 4h20m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Mix all ingredients except steak and pasta sauce until blended.
- Place steak, top side down, on work surface; spread with cheese mixture to within 2 inches of edges. Roll up steak, starting at one short end. Tie closed with kitchen string.
- Place in slow cooker sprayed with cooking spray; top with pasta sauce. Cover with lid.
- Cook on LOW 4 to 6 hours. Remove and discard string before serving roll-up.
Nutrition Facts : Calories 310, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 100 mg, Sodium 530 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 29 g
TUSCAN FLANK STEAK
I've only been to Tuscany once, but I do remember a grilled steak coming off a charcoal fire, which was then sliced and splashed with olive oil, lemon, and rosemary. While I'm sure my version is far from traditional, it's really tasty and the very user-friendly flank steak is the perfect cut.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 4h40m
Yield 4
Number Of Ingredients 15
Steps:
- Combine 1/2 cup chopped fresh rosemary, garlic, 1/3 cup olive oil, 1/4 cup lemon juice, black pepper, 1/2 teaspoon red pepper flakes, and 1/2 teaspoon salt in a blender or food processor. Blend until smooth and set marinade aside.
- Pierce the steak with a fork 20 to 30 times. Place in a shallow baking dish. Pour marinade over steak and flip to coat both sides. Cover and refrigerate for 4 to 8 hours.
- Combine 1/3 cup olive oil, 3 tablespoons lemon juice, lemon zest, 1 teaspoon minced rosemary, 1/8 teaspoon red pepper flakes, and a pinch of salt in a jar. Cover and shake the dressing to combine. Shake again before using.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove steak from marinade; scrape off any chunks of marinade. Discard used marinade. Season steak with salt and black pepper.
- Place steak on the preheated grill and cook until browned on the outside and red on the inside, about 6 to 8 minutes per side. Place 2 tablespoons of the olive oil-lemon juice dressing in a small bowl. Use rosemary sprig to baste the steak while it cooks. An instant-read thermometer inserted into the center of a steak should read 125 degrees F (52 degrees C) for rare.
- Remove steak to a platter and allow to rest about 6 minutes before slicing. Cut in half lengthwise, then into 1/4-inch-thick slices at an angle against the grain. Drizzle with additional dressing.
Nutrition Facts : Calories 496.6 calories, Carbohydrate 5.3 g, Cholesterol 37.4 mg, Fat 43.8 g, Fiber 1.1 g, Protein 20.8 g, SaturatedFat 8 g, Sodium 371.1 mg, Sugar 0.8 g
STUFFED TUSCAN FLANK STEAK
Serve up a dish as gorgeous as it is tasty with our Stuffed Tuscan Flank Steak. The stuffing in our Stuffed Tuscan Flank Steak makes for a memorable night.
Provided by My Food and Family
Categories Recipes
Time 1h10m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF.
- Melt 1 Tbsp. butter in large ovenproof skillet on medium-high heat. Add vegetables; cook and stir 5 to 7 min. or until crisp-tender. Remove from heat.
- Stir in croutons, water and half the cheese.
- Use sharp knife to partially cut steak horizontally in half, starting at thickest side of steak and being careful not to cut through to opposite side of steak. Open steak. Spread vegetable mixture onto one cut side of steak; roll up, starting at one long side. Tie closed with kitchen string.
- Melt remaining butter in same skillet. Add meat; cook 7 to 8 min. or until evenly browned, turning occasionally. Place skillet in oven.
- Bake 35 min. or until steak is medium doneness (160ºF). Remove from oven. Top steak with remaining cheese; let stand 10 min. Remove and discard string before slicing steak.
Nutrition Facts : Calories 210, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 65 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 0.6325 g, Sugar 0 g, Protein 21 g
ITALIAN FLANK STEAK
Steps:
- In a small saute pan, add 1 tablespoon olive oil, onions, and garlic and cook until translucent. Remove and let cool.
- Tenderize flank steak with a meat mallet and cut into 1/4-inch pieces, approximately 5 by 8 inches long. Lightly season with salt and freshly ground black pepper.
- Place carrots, red bell peppers, sun-dried tomato, and green onions in separate layers over the first 5 inches of the steak lengthwise. Top with garlic and onion mixture, then evenly coat with shredded mozzarella cheese and parsley.
- Roll flank steak, starting with end that has vegetables, firmly without pushing out vegetables. Secure rolled steak with skewers.
- To a rimmed plate stir the flour and Italian seasoning together and dredge the rolled flank steak, coating evenly.
- Preheat oven to 300 degrees F.
- In a medium saute pan heat 2 tablespoons olive oil and when hot add the rolled flank steak, searing on all sides for about 4 to 5 minutes until golden brown. Remove the flank steak from the pan and place on a baking sheet. Place in preheated oven for 15 minutes or until internal temperature reaches 135 degrees F. on an instant-read thermometer.
- Place the saute pan back on burner and deglaze with the white wine. Stir, and reduce for 2 minutes, then add tomato sauce and chicken stock. Let mixture continue to reduce for 2 more minutes. Remove the steak from the oven and let rest. Slice on the bias 1/2-inch, shingle out, and top with sauce.
STUFFED FLANK STEAK
This is a delicious flank steak. The stuffing makes it much more filling, but there's never any left over! Can also be cooked in the microwave. Just cover and cook at medium setting (50 per cent) in a microwave-safe dish for 30 minutes, rotating dish halfway through cooking. Serve with sauce from the pan.
Provided by BarbiAnn
Categories Meat and Poultry Recipes Beef Steaks Flank Steak Recipes
Time 1h10m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 497 calories, Carbohydrate 28.9 g, Cholesterol 71.1 mg, Fat 29.4 g, Fiber 4 g, Protein 25.7 g, SaturatedFat 11.3 g, Sodium 1102 mg, Sugar 3.7 g
KRAFT RECIPE MAKERS TUSCAN STUFFED FLANK STEAK
Flank steak rolled with a savory blend of cheese, veggies, and prepared sauce is slow-cooked in a savory sauce for a hearty, family-pleasing dinner.
Provided by Allrecipes Member
Time 5h20m
Yield 8
Number Of Ingredients 8
Steps:
- Mix Simmer Sauce and next 6 ingredients until blended.
- Place steak, top-side down, on work surface; spread with crumb mixture to within 2 inches of edges. Roll up steak, starting at one short end. Tie closed with kitchen string.
- Place in slow cooker; top with Cooking Sauce. Cover.
- Cook on LOW 4 to 5 hours or until done (160 degrees F). Remove string before serving.
Nutrition Facts : Calories 239.4 calories, Carbohydrate 6.2 g, Cholesterol 71.4 mg, Fat 11.4 g, Fiber 0.7 g, Protein 26.6 g, SaturatedFat 4.5 g, Sodium 154.9 mg, Sugar 0.7 g
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