BAKED STUFFED STEAK - BUTTERFLIED STEAK ROLLED WITH FILLING
Spice up your boring steak dinner by filling a fine cut of meat with spinach, mozzarella, and sun-dried tomatoes. It's easy to tailor to your tastes, too!
Provided by Chrisy
Categories Dinner
Total Time 65 minutes
Prep Time 10 minutes
Cook Time 40 minutes
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F.
- If you have not already done so, butterfly your steak by lining your knife up parallel with a cutting board and slicing through the center of the steak, stopping just short of cutting all the way through. This will make it so that you can open up the steak like sandwich bread, doubling the original length of the steak. Need a visual guide? Check out this video.
- Using a meat tenderizer, even out the thickness of the steak, aiming for 1/4 to 1/2 inch thick.
- In a large bowl, add egg yolk and lightly whisk with a fork. Add spinach and panko bread crumbs, mixing with the egg. Finish off by tossing in the mozzarella and sun-dried tomatoes until all ingredients are thoroughly mixed.
- Top butterflied steak with cheese stuffing, spreading it out evenly. Leave a 1 inch border along the edges of the steak clear of stuffing. Sprinkle top of stuffing with 1/4 teaspoon garlic salt and pepper to taste.
- Roll the steak along the "grain" (the ripples in the meat), starting with the smallest end first. Roll the steak tightly and tuck in any stray pieces.
- Using cooking twine (100% cotton string), snugly loop & tie the twine along the steak in 2 inch intervals. String should be snug enough to slightly compress meat but not so tight it begins to cut into the steak.
- Place stuffed & tied flank steak on a baking sheet of your choice (I used a 9x13 baking dish). Drizzle the steak with olive oil and use your fingers to thoroughly rub it into the meat. Sprinkle remaining 1/4 teaspoon garlic on top of the steak.
- Bake in the oven for 35 minutes, then set oven to broil and cook for another 5-10 minutes, to taste. Caution: Depending on how much juice the steak released while cooking, there may be a little smoke while broiling.
- Remove stuffed flank from oven and let rest for 15 minutes, exposed to air and undisturbed, before serving.
Nutrition Facts : Calories 415 kcal, CarbohydrateContent 13 g, ProteinContent 37 g, FatContent 24 g, SaturatedFatContent 9 g, CholesterolContent 150 mg, SodiumContent 693 mg, FiberContent 2 g, SugarContent 6 g, ServingSize 1 serving
STUFFED FLANK STEAK RECIPE: HOW TO MAKE IT - TASTE OF HOME
I like to make this on special occasions. The tender steak cuts easily into appetizing spirals for serving, and extra stuffing cooks conveniently in a foil packet on top of the steak. —Diane Hixon, Niceville, Florida
Provided by Taste of Home
Categories Dinner
Total Time 06 hours 25 minutes
Prep Time 25 minutes
Cook Time 06 hours 00 minutes
Yield 6 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 427 calories, FatContent 21g fat (10g saturated fat), CholesterolContent 75mg cholesterol, SodiumContent 1199mg sodium, CarbohydrateContent 32g carbohydrate (6g sugars, FiberContent 2g fiber), ProteinContent 26g protein.
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Place the steaks on a board and trim any excess membrane. If the steaks are not even in thickness, cover with cling film or baking paper and bash with a rolling pin until they are.
Measure the marinade ingredients into a bowl and mix well. Season with salt and black pepper, add the steaks and turn in the marinade to coat. Leave to marinate for about 1 hour.
Preheat the oven to 220°C/200°C fan/Gas 7. Place the potatoes, onions and 2 tablespoons of the olive oil in a single layer in a large roasting tin. Season and toss together. Roast in the oven for about 25 minutes, or until the potatoes are lightly golden.
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Meanwhile, heat a large frying or griddle pan until very hot. Add the steaks and fry for 1–2 minutes on each side. Spoon the excess marinade over each steak before turning. Transfer to a warm plate to rest for a few minutes. Scrape any black pieces from the pan and discard. While the steak is resting, add the butter to the pan and toss in the spinach leaves. Cook over a high heat for a few minutes until wilted.
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Mary’s tips:
Best made and served. The steak can be marinated up to 8 hours ahead.
Not for freezing.
Balsamic glaze is slightly thicker than balsamic vinegar so clings to the tomatoes.
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