Seared And Stuffed Flank Steak
Flank steak is not the most luxurious meat. Tenderize prior to preparing to make this a truly wonderful dish. Serve with roasted potatoes prepared with EVOO, sea salt, pepper, and rosemary. An extra dry martini pairs extremely well with this dish!
Seared And Stuffed Flank Steak
Flank steak is not the most luxurious meat. Tenderize prior to preparing to make this a truly wonderful dish. Serve with roasted potatoes prepared with EVOO, sea salt, pepper, and rosemary. An extra dry martini pairs extremely well with this dish!
Cooking Instructions
- 1
Preheat the oven to 425°F.
- 2
Place the grain of the steak from front to back (lengthwise from your body).
- 3
Use a very sharp knife and butterfly the steak. Accomplish this by placing your knife horizontally to the ground and making a slice through the middle and opening the steak up like a book.
- 4
Roast the pepper and tomato then dice.
- 5
Add all the stuffing ingredients to a mixing bowl and combine.
- 6
Layer the stuffing on the meat.
- 7
Roll the meat so it retains it's long tubular shape and prevent the stuffing from escaping. Stuff escaping bits back in there. Explain that the meat is its home. "Are you too good for your home? Get in there!!!"
- 8
Use cooking twine to retain the tube shape. Wrap it around the beef from the bottom and tie on top. Tuck the ends under the bottom and secure with twine.
- 9
Wrap the steak with Saran Wrap and marinate for 30 minutes.
- 10
Break out a baking pan and use a non-stick cooking spray to coat.
- 11
Place the steak on the tray.
- 12
Cook for 25 minutes.
- 13
Then broil for 8 minutes, rotating halfway through.
- 14
Remove from the oven and allow to rest for 5-10 minutes before serving.
- 15
Slice and serve hot.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
-
-
-
Sweet & Spicy Cilantro Flank Steak Sweet & Spicy Cilantro Flank Steak
I Was in a sweet & spicy Mood and Was Craving Steak as well
-
Red Chile Flank Steak Red Chile Flank Steak
A portion of the enchilada sauce is saved for basting rather than reusing the marinade. It is acceptable to use a marinade for a glaze or sauce after marinating by bringing the marinade to a boil for atleast 5 minutes before reusing, however it is not the preferred method for food service nor the best practice to teach.
-
-
Coffee Marinated Flank Steak Coffee Marinated Flank Steak
This unconventional recipe is amazing. It will be a surprise for everybody. Coffee is an excellent marinade, it helps getting a juicy steak! Good grilling!
-
Herb Grilled Flank Steak Herb Grilled Flank Steak
Do Not Use Dried Herbs! Marinate If You Have The Time! -
Spicy Peanut Flank Steak Spicy Peanut Flank Steak
I'm lazy but never to make a sauce to top some dinner steak off. 🐮🌰🌾
-
Cilantro-Lime Flank Steak Fajitas Cilantro-Lime Flank Steak Fajitas
Adapted from a recipe of the same name from www.fortheloveofcooking.net
-
Soy and sweet chili glazed flank steak Soy and sweet chili glazed flank steak
As a kid, the only steaks I knew were soy marinated. In fact, I don't think I tasted a steak that hadn't been doused in soy sauce and black pepper until my early teens. It was just the way it was with my family. In the years since, I've discovered the joys of enhancing my steaks with various rubs, sauces, and condiments, with my three favourites being horseradish mayo, blue cheese sauce, and tangy chimichurri. Well, tonight was steak night in our house, and I thought it was time to revisit my childhood staple. Rather than simply combining soy and pepper, though, I decided to kick the flavours up slightly. Sweet chili sauce and brown sugar brought sweetness and heat, ponzu added a little acid, and garlic added bite. The end result was familiar, but better.
More Recipes
Comments