Best Marinated Stuffed Flank Steak Recipes

WINE-MARINATED STUFFED FLANK STEAK

WINE-MARINATED STUFFED FLANK STEAK image

Categories Beef

Number Of Ingredients 17

Ingredients

Steak
4 shallots, coarsely chopped
1 cup dry red wine, such as Cabernet
1/4 cup olive oil
2 pounds flank steak, butterfiled
Salt and pepper
1/4-pound thinly sliced prosciutto
1/4-pound thinly sliced fontina cheese
14 fresh basil leaves
Olive oil
Cabernet-Shallot Reduction
2 teaspoons olive oil
3 shallots, finely chopped
1 bottle Cabernet wine
1 teaspoon black peppercorns
Salt
1 tablespoon honey

Steps:

Steak 1. Whisk together shallots, wine and olive oil in a large baking dish. Add the steak and turn to coat. Cover and refrigerate for at least 4 hours or overnight. 2. Heat grill to high. 3. Remove the steak from the marinade and blot with paper towels. Lay on a flat surface, cut side up, and season with salt and pepper. Cover the surface with the prosciutto slices, then top with the cheese and a layer of basil leaves. Starting with the side facing you, tightly roll up the steak around the filling. Using kitchen string, tie the roll in 4 or 5 places. 4. Brush the outside of the steak with oil and season with salt and pepper. Grill the steak over high heat until browned all over, 8 to 10 minutes. Turn the steak 4 times as it cooks. Move the meat away from the direct heat and grill for 15 to 20 minutes, or until an instant-read thermometer registers 125 degrees F for medium-rare. Remove from the grill and let rest 5 minutes before slicing. Slice against the grain into 1/2-inch thick slices and drizzle with the Cabernet-Shallot Reduction. Cabernet-Shallot Reduction Heat oil in a large saucepan on the grates of the grill over high heat. Add the shallots and cook until soft. Add the wine and peppercorns, bring to a boil and cook until thickened and reduced to 1 cup. Strain the mixture into a bowl and season with salt, to taste, and honey.

MARINATED STUFFED FLANK STEAK

Marinated Stuffed Flank Steak image

This is one of my favorite beef recipes. Tasty, tender and tucked full of vegetables, it warms up often on cold winter nights.

Provided by Taste of Home

Categories Dinner

Time 1h25m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

1 beef flank steak (about 1-1/4 pounds)
1/2 cup soy sauce
1/4 cup vegetable oil
2 tablespoons molasses
2 teaspoons ground mustard
1 teaspoon ground ginger
1 garlic clove, minced
1-1/2 cups cooked long grain rice
1 medium carrot, shredded
1/2 cup sliced water chestnuts
1/4 cup sliced green onions

Steps:

Starting along one long side, cut a horizontal slit through the steak to within 1/2 in. of the opposite side. Place in a greased 13-in. x 9-in. baking dish. Combine the soy sauce, oil, molasses, mustard, ginger and garlic; set aside 1/4 cup. Pour remaining marinade over meat. Let stand for 30 minutes., Meanwhile, combine the rice, carrot, water chestnuts, onions and reserved marinade. Stuff into steak. Cover and bake at 350° for 45 minutes. , Uncover; baste with pan drippings. Bake 15-20 minutes longer or until meat is tender. Brush again with pan drippings if desired.

Nutrition Facts : Calories 473 calories, Fat 25g fat (6g saturated fat), Cholesterol 60mg cholesterol, Sodium 1914mg sodium, Carbohydrate 29g carbohydrate (8g sugars, Fiber 2g fiber), Protein 30g protein.