Best Basil Stuffed Steak Recipes

FLANK STEAK STUFFED WITH SAUSAGE, BASIL, AND CHEESE

Flank Steak Stuffed With Sausage, Basil, and Cheese image

For the fall there is nothing like a crock-pot cooking a hearty dish. This recipe is a classic when combined with buttered steamed spinach, oven roasted potatoes, and a full flavored red wine such as Barola, a Rhone, or a California Merlot.

Provided by Country Chef

Categories Steak

Time 6h20m

Yield 5 serving(s)

Number Of Ingredients 14

Ingredients

16 large basil leaves
1 1/2 lbs flank steaks
4 slices swiss cheese (thin slices)
2 sweet Italian sausage links
salt & freshly ground black pepper
string, to tie flank steak
3 tablespoons olive oil
1 large onion, thinly sliced
8 garlic cloves
1 cup dry red wine (Burgundy)
1/2 cup beef stock
1/4 cup red wine vinegar
2 bay leaves
2 fresh basil leaves, chopped

Steps:

Arrange basil leaves to cover flank steak, leaving a 1/2-inch border.
Place Swiss cheese slices on top of basil leaves.
Place sausages end to end lengthwise down the center of the steak.
Starting on one end of steak, roll the steak over the sausage. Tie with string to secure. Season with salt and pepper.
Heat oil in large skillet. Add steak roll and brown on all sides, about five minutes.
Transfer steak roll to crock pot, seam side up. Scrape all browned bits & oil into crock.
Add onions, garlic, wine, beef broth, red wine vinegar, bay leaves, and chopped basil.
Medium setting for 6-8 hours.
Drain juices into sauce pan, boil gently for five minutes to reduce. Place in gravy server.
Slice steak roll into serving portions. Serve with gravy.

Nutrition Facts : Calories 559.2, Fat 34.8, SaturatedFat 13, Cholesterol 95.3, Sodium 599.5, Carbohydrate 8.8, Fiber 0.9, Sugar 2.2, Protein 42.4

BASIL-STUFFED STEAK

Basil-Stuffed Steak image

This is a recipe I developed. We love beef, and grilling is an easy way to add variety to our meals. My mom and grandma taught me how to cook. I've entered several cooking competitions and have won some awards.

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 6-8 servings.

Number Of Ingredients 10

Ingredients

1 beef top sirloin steak (1-1/2 inches thick and 2 to 2-1/2 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried parsley flakes
1-1/2 cups lightly packed fresh basil leaves, coarsely chopped
1/4 cup finely chopped onion
4 garlic cloves, minced
1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1/8 teaspoon minced fresh thyme or pinch dried thyme
1 teaspoon olive oil

Steps:

With a sharp knife, make five lengthwise cuts three-fourths of the way through the steak. Combine salt, pepper and parsley; rub over steak. , In a small bowl, combine the basil, onion, garlic, rosemary and thyme. Stuff into pockets in steak. Using heavy-duty string, tie the steak at 2-in. intervals, closing the pockets. Drizzle with oil. , Grill, covered, over indirect medium heat for 35-45 minutes or until the meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Cover and let stand for 5-10 minutes. Remove string before slicing.

Nutrition Facts : Calories 156 calories, Fat 5g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 199mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges