RICE-STUFFED FLANK STEAK

Rice-Stuffed Flank Steak image

Dinner gets dressed up in this special recipe. Tender flank steak is filled with a flavorful rice and vegetable medley, creating an entree that's sure to impress. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 2 servings.

Number Of Ingredients 14

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Ingredients

1 beef flank steak (3/4 pound)
3 tablespoons Worcestershire sauce
1 tablespoon reduced-sodium soy sauce
1 teaspoon garlic powder
1/8 teaspoon Liquid Smoke, optional
3/4 cup fresh broccoli florets, chopped
2/3 cup water
1/2 cup sliced fresh mushrooms
2 tablespoons chopped onion
2 tablespoons chopped sweet red pepper
1/2 cup uncooked instant rice
2 ounces smoked Gouda cheese, shredded
1/8 teaspoon seasoned salt
1/8 teaspoon cayenne pepper

Steps:

Starting along one long side, cut a horizontal slit through the steak to within 1/2 in. of the opposite side, forming a pocket., In a large resealable plastic bag, combine the Worcestershire sauce, soy sauce, garlic powder and Liquid Smoke if desired; add the steak. Seal bag and turn to coat; refrigerate for at least 30 minutes., Meanwhile, in a small saucepan, combine the broccoli, water, mushrooms, onion and red pepper. Bring to a boil. Stir in rice; cover and remove from the heat. Let stand for 5-10 minutes or until water is absorbed. Fluff with a fork; stir in the remaining ingredients., Drain and discard marinade. Stuff steak with 1 cup rice mixture. Transfer to an 8-in. square baking dish coated with cooking spray. Place remaining rice mixture around stuffed steak. Cover and bake at 350° for 40-45 minutes or until meat is tender.

Nutrition Facts : Calories 458 calories, Fat 21g fat (11g saturated fat), Cholesterol 105mg cholesterol, Sodium 550mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 2g fiber), Protein 39g protein.