Best Stuffed Rolled Steak Recipes

ROLLED STUFFED FLANK STEAK

Steps:

• Heat broiler, with rack 4 inches from heat. In a large pot, heat 1 tablespoon olive oil over medium-high. Add garlic and cook until fragrant, 30 seconds.
• Add greens; cook until wilted, 5 minutes. Stir in soy sauce, sesame oil, and red-pepper flakes. Remove pot from heat.
• Place steak between sheets of plastic wrap and pound to 1/2 inch thick with a meat mallet or small skillet.
• Spread greens on steak, leaving a 2-inch border on one long side; season with salt and pepper. Roll up toward border.
• Tie crosswise with 5 or 6 pieces of kitchen twine. Rub steak with 1 teaspoon olive oil; season with salt and pepper. Place steak, seam side up, on a foil-lined rimmed baking sheet.
• Broil 5 minutes. Flip and broil until browned, 5 minutes for medium. Loosely tent with foil and let rest 10 minutes. Slice steak into 1/2-inch rounds.

MATAMBRE - ARGENTINE ROLLED, STUFFED FLANK STEAK

Steps:

• Butterfly the steaks by slicing them horizontally from one long side to within 1/2 inch (1 cm) of the opposite side.
• Pound the steaks between plastic wrap to flatten them further.
• Trim of all sinew and fat.
• Lay one steak cut side up on a 12x18-inch jelly-roll pan.
• Sprinkle with half the vinegar, half the garlic, and half the thyme.
• Cover with the other steak, also cut side up, and sprinkle with remaining vinegar, garlic, and thyme.
• Cover and marinate for 6 hours at room temperature, or overnight in the refrigerator.
• Lay the steaks end-to-end, in the direction of the grain of the meat, so that they overlap by about two inches.
• Pound the overlapping area to join them securely.
• Spread the spinach leaves evenly over the meat, and arrange the carrots across the grain of the meat in parallel rows about 3 inches apart.
• Place the egg quarters between the carrots.
• Scatter the onion rings over the meat, and sprinkle the surface with the parsley, salt and pepper.
• Carefully roll the matambre with the grain, jelly-roll style, into a thick, long cylinder.
• Tie at 1 inch intervals.
• Place the matambre in a large casserole or roasting pan along with the beef stock.
• Add enough cold water to come a third of the way up the roll.
• Cover tightly and bake at 375°F for one hour.
• To serve hot, remove the matambre to a cutting board and let rest for 10 minutes.
• Remove strings and cut into 1/4 inch slices.
• Moisten with a little pan liquid, which can also be served on the side.
• Alternately, press the matambre under weights to until the juices drain off, refrigerate thoroughly, and slice as above.

MEDITERRANEAN INSPIRED STUFFED AND ROLLED FLANK STEAK

Steps:

• Combine all the stuffing ingredients in a food processor and process until they form a smooth paste, about 45 to 60 seconds.
• Prepare the flank steak by placing between plastic and pounding to a thickness of 1/3 inch; score on one side in a criss-cross pattern.
• Turn steak over and season well with salt and pepper.
• Smooth all but 1 tablespoon of the stuffing over the entire steak; reserved stuffing will be used later in a sauce.
• Roll steak up and tie with kitchen twine in about 3 places.
• Place the steak, uncovered, in the refrigerator for at least two hours up to overnight (you want the outside to dry a bit and the inside to marinate).
• Preheat oven to 375 degrees F and bring the steak to room temperature.
• Heat a large skillet over medium high heat; season steak on all sides generously with salt and pepper and sear well, in a little oil, on all sides.
• Meanwhile combine reserved stuffing, water, mustard, garlic, rosemary, and oils in a roasting pan or baking dish; place a rack for the meat on top.
• Place meat on rack, brush with pan juices, and roast to an internal temperature of 120 degrees F, about 15 minutes.
• Let rest about 15 minutes, then slice into 1/4 inch slices; drizzle with pan sauce and more extra virgin olive oil if desired.

ROLLED STEAK STUFFED WITH ASPARAGUS

Steps:

• Wash and break off the woody ends of the asparagus. Dry with paper towels.
• Spread horseradish and garlic on the steak.
• Arrange asparagus spears in a single row over spread.
• Roll tightly and tie.
• Roast in oven at 350 degrees for 1 hour. Remove from oven and let stand 10 minutes before slicing.

MEDITERRANEAN STUFFED AND ROLLED FLANK STEAK

Steps:

• 1. Combine all the stuffing ingredients in a food processor and process until they form a smooth paste, about 45 to 60 seconds.
• 2. Prepare the flank steak by placing it between plastic wrap and pounding to a thickness of 1/3 inch; score on one side in a criss-cross pattern. Turn the steak over and season well with salt and pepper. Smooth all but 1 tablespoon of the stuffing over the entire steak; reserved stuffing will be used later in a sauce. Roll steak up and tie with kitchen twine in about 3 places. Place the steak, uncovered, in the refrigerator for at least two hours up to overnight (you want the outside to dry a bit and the inside to marinate).
• 3. Preheat oven to 375 degrees F and bring the steak to room temperature. Heat a large skillet over medium high heat; season steak on all sides generously with salt and pepper and sear well, in a little oil, on all sides.
• 4. Meanwhile combine reserved stuffing mixture, water, mustard, garlic, rosemary, and oils in a roasting pan or baking dish; place a rack for the meat on top. Place the meat on the rack, brush with pan juices, and roast to an internal temperature of 120 degrees F, about 15 minutes.
• 5. Let rest about 15 minutes, then slice into 1/4 inch slices; drizzle with pan sauce and more extra virgin olive oil if desired.

FLANK STEAK,ROLLED & STUFFED..A STOVE TOP RECIPE

Steps:

• 1. Have the butcher score your steak.Or you can take it home and tenderizer it yourself with a meat hammer. TIP:*******Grandma used pound it with the side of a saucer. Up and down, many times. In the older times we learned to "make do! "Hey.. It worked!
• 2. Sprinkle the steak with salt & pepper. Place a nice thick layer of cleaned fresh spinach on top of the pounded out steak followed with a few slices of mozzarella cheese,another layer of spinach, and slather on some cream cheese with chives, all to your liking.
• 3. Using both of your hands tightly roll the meat into a long log. Tie with kitchen twine at 2-2/12 inch intervals. TIP:******..... in the olden days, we used to keep our twine in a 1/2 of a coconut shell, with a hole punched out to put the ball of twine thru. and hung on the kitchen wall. always ready! Slice between the twine at about 2 inch intervals. So the twine is in the middle of you'r cut rolls. Season again with salt & pepper. In a skillet with a little olive oil, lightly brown the chopped garlic. Remove the garlic. Add the rolls to the skillet and sear over medium heat 2-3 minutes each side. Turn heat to med-low. Cover and cook for about 10 to 15 minutes on each side. Or done to your liking. After you remove the meat, you can add a little water, and use to make a delishes gravy,for some mashed potatoes...maybe???

STUFFED ROLLED STEAK

Steps:

• Pound meat until about 1/4 inch thick.
• Sprinkle beef with 1-1/2 teaspoons salt, oregano and pepper.
• Arrange ham (I used Boar's Head Virginia ham) evenly on beef.
• Sprinkle tomatoes, chiles, onion, garlic and bread crumbs on ham along with the carrots.
• Carefully roll up beef jelly roll style and tie with string.
• Heat oil in Dutch oven or pressure cooker and brown beef rolls on all sides.
• Add water, vinegar, Worcestershire sauce and bay leaf.
• Cover and cook in 325 oven until beef is tender, approximately 1-1/2 hours or 30 minutes in pressure cooker at 15 pounds.
• Cut beef into 1-inch slices and serve with broth.

BRACIOLE ROLLED STUFFED STEAK

Steps:

• Saute onions and garlic in 2 tablespoons of olive oil until softened. Add spinach, cook until wilted. Add parsley, breadcrumbs and cheese, season to taste with salt and pepper. Set aside. Pound steak until approximately 1/4 to 1/3 inch thin. Season with salt and pepper on both sides. Add stuffing down the middle of steak. Roll around stuffing and tie steak in 3 to 4 spots with kitchen twine. Sear Steak on all sides in a large skillet with the remaining 2 tablespoons of oil. Remove steak and deglaze pan with 1/4 cup of water, scraping up all the browned bits. Add the deglazing liquid, tomatoes, and steak to the slow cooker. Cook on high for 6 hours. Serve over your favorite pasta.

STUFFED ROLLED FLIP STEAK

Steps:

• Layout the flank steak and sprinkle with garlic, oregano, red pepper, salt, and pepper.
• Cover with spinach leaves, leaving about 1/2 inch (1 cm) uncovered around the edges.
• Arrange the carrot, onion, eggs, and peppers on top of the spinach.
• Roll in the direction of the grain to form a log and stick two tooth picks at the seam.
• Place in a baking dish and add the beef stock.
• Cover tightly and bake in a preheated 350F (180C) oven until the beef is tender, 1 hour.
• Baste top while cooking to keep moist, or you can use 2 cans of beef stock to cover over the meat so no basting will be necessary.
• Remove the tooth picks, cut into thin slices if you wish or leave whole, and serve with the pan juices.
• Be aware that the rolled steaks shrink quite a bit.
• *Youcan also substitute the hard boiled eggs with cooked potatoes, sliced the same way.