Best Baked Stuffed Flank Steak Recipes

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

Ingredients

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

BAKED STUFFED FLANK STEAK

BAKED STUFFED FLANK STEAK image

Categories Beef Bake

Yield 6 servings

Number Of Ingredients 16

Ingredients

Stuffed Flank Steak
Rice stuffing: 1/4C butter (maybe part oil?
1/2C chopped onion
1 clove garlic, crushed
1 1/2C cooked mixed rice
1/2C chopped flat leaf parsley
1/2C grated Parmesan
1/2t Salt; 1/4t pepper
1 3/4lb-2lb flank teak
1 clove garlic, crushed
2T soy sauce
1/2t pepper
2T butter
1.2C condensed beef broth
1/2C water
1T chopped crystallized ginger

Steps:

Preheat oven to 350. serves 6. Stuffing: In butter saute onion and garlic until onion is golden. Remove from heat and stir in rice, parsley, Parmesan S & P. Wipe steak with a damp paper towel. Score both sides lightly into diamonds. Rub with garlic. Brush both sides with soy sauce and sprinkle with pepper. Lay steak flat and spread with 1/2 of the butter. Place stuffing on steak, keeping about 1 1/2 inches from edge. Roll up from end to end. Fasten edges with skewers. Tie roll in several places with twine, Spread with rest of butter. Place in roasting pan. Mix broth and water; pour over steak. sprinkle with ginger. Roast for 45-60 min,basting occ. When done, transfer to platter and pour juices into a bowl to serve with meat.