BACON & CHEESE STUFFED FLANK STEAK
Steps:
- Prep before coking begins:
- Cook bacon in an oven or grill, roughly chop it and set aside. Pre-heat a cast iron grill pan or BBQ grill over medium heat. Season the onion slices with a shot of oil and a little pinch of salt and pepper on each side. Grill for 5-6 minutes each side, or until slightly charred and soft. Roughly chop the onions and set aside. Grill the peach, cut side down, for about 3-4 minutes so it has nice grill marks, set aside. Cut an orange in half, and grill flesh side down for 5 minutes until slightly charred, set aisde.
- For the marinade, add all the ingredients to a small bowl and mix well. Set aside.
- Pre-heat oven to 400 degrees F. Season the outside part of the butterflied flank steak with a generous pinch of salt, about ½ a teaspoon. Flip the steak, you should be looking at the "inside" of the butterflied steak. Season with another ½ teaspoon of salt and just over half of the marinade, rub the marinade evenly over the inside of the meat. Evenly add ¾ of the cooked and chopped bacon, grated cheese, spinach, and ¾ of the cooked and chopped onions. Roll the flank steak up making sure you roll WITH the grain of the meat, the long way not the shirt and fat way. Once you securely roll it, use some butchers twine to tie it up and make sure it stays together, about 5-6 knots will do. Rub the remaining marinade all over the outside of the steak.
- Pre-heat a cast iron grill pan or BBQ grill over medium-heat for 5 minutes(10 minute if you are using a BBQ grill). Sear one side of the steak for 4-5 minutes, or until nice char marks appear, flip the steak and sear for another 4 minutes. If using a grill pan, transfer the roast to a sheet tray and bake for 30 minutes for medium doneness, just a little pink inside. If using a BBQ grill, move the meat to the opposite side of the grill that should be set over low heat. Turn the hot burners down to medium heat and close the grill lid, cook for about 25-30 minutes for medium doneness. Use a probe thermometer to know exactly the internal temperature, that way you can cook the steak to your desired doneness.
- While the steak is cooking, make the salad by putting the Israeli couscous in a large bowl. Chop the grilled peach in small chunks and add it to the couscous along with the next 7 ingredients. Mix well and check for seasoning, it may need more salt or orange juice. Ideally you want to add a big squeeze of lemon juice, but I did not have that ingredient in the Tabasco 10 challenge.
- When the meat is ready, let it rest on a clean platter for 10 minutes so the juices can re-distribute. Cut the butchers twine off and slice the meat in 1/2 inch thick pinwheels. Serve on a platter along with the salad and enjoy!
FLANK STEAK STUFFED WITH BLUE CHEESE, SPINACH, AND BACON
I love Blue Cheese....I love Steak....I love Bacon...this mixture is pretty good. Let me know what you think.
Provided by Melanie B.
Categories Steak
Time 40m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Mix together the marinade ingredients. Place in a resealable plastic bag with the steak. Marinate for 1-2 hours in refrigerator.
- In a large skillet, cook bacon. Season with pepper for added flavor. Once crisp remove bacon but leave bacon fat in skillet.
- Heat to medium and add onion and garlic. Cook for about 2 minutes. Add the beer and the spinach. Season with salt to taste and cook for 1-2 more minutes.
- Add blue cheese, panko crumbs, and bacon to the mixture. Remove from heat and mix well.
- Spread warm mixture into the middle of the flank steak, drained from the marinade. Roll and tie using kitchen twine. Place the steak roll in a roasting pan and season the outside again with salt and pepper to your liking.
- Roast in a 350 degree oven until cooked to your liking.
- Serve with a basic vegetable or mashed potatoes.
- This is also great as a leftover in sandwiches with a fresh sourdough bread.
BAKED FLANK STEAK ROULADE STUFFED WITH BACON AND CHEESE
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
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
SPINACH, MUSHROOM & BACON STUFFED FLANK STEAK
This is an altered version of a flank steak recipe from the Betty Crocker Cook book. I serve mine with my red potato recipe, (Seasoned Baked Red Potatoes) and Hollandaise Sauce.
Provided by STK FD WIFE
Categories One Dish Meal
Time 43m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Lightly score steak with a knife in a diamond pattern.
- Make sure that you do not cut through the meat.
- With a meat mallet, pound steak into a rectangle, as large as possible.
- Sprinkle with salt and pepper.
- Arrange bacon lengthwise on steak.
- Spread spinach over bacon.
- Top spinach with mushrooms and parmesan cheese.
- Roll up steak from short side.
- This will give you a long stuffed flank steak.
- Secure with toothpicks in 1-inch sections, starting 1/2 inch from one side.
- Cut between picks into 8 or more slices.
- Place steaks on a broiler pan.
- Broil 3 inches from the heat for 6 to 8 minutes.
- Turn.
- Broil other side, until medium doneness.
- Serve with Hollandaise Sauce or Bearnaise Sauce (I buy the envelope kind from the grocery store.).
Nutrition Facts : Calories 880.5, Fat 69.4, SaturatedFat 25.3, Cholesterol 157.9, Sodium 1286.7, Carbohydrate 4.9, Fiber 2.5, Sugar 0.9, Protein 57.4
BACON STUFFED FLANK STEAK
If cooking on the grill this is great served with grilled potatoes and a tossed salad for a simple summer supper that doesn't heat up the kitchen! Recipe source: Bon Appetit (May 1982)
Provided by ellie_
Categories Very Low Carbs
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat broiler or prepare barbecue.
- Season steak with garlic salt and pepper.
- Score steak diagonally twice, reversing direction creating "x"s or crisscross pattern.
- Place bacon lengthwise over steak and sprinkle with parsley.
- Roll steak lengthwise, securing with toothpicks at 1-inch intervals.
- Broil or grill, turning frequently until browned on all sides and cooked to degree of doneness desired (20 minutes for med rare).
- While steak is grilling/broiling, cook mushroom and onion slices in bacon grease in same skillet for 15-20 minutes or until browned to desired doneness.
- When steak is done remove toothpicks and cut meat into 8 1-inch rounds and top with mushroom and onion slices.
STUFFED FLANK STEAK
Making a stuffed flank steak is an easy way to have an elegant dinner for a large number of people. This is one of my favorite stuff flank steak recipes. One time I didn't have a loaf of bread and tore up a pita instead and it worked well, so don't feel like you need to use crusty hard bread.
Provided by Queen Dana
Categories Steak
Time 2h40m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- Score the steak on both sides.
- Saute the onion, garlic and mushrooms in butter over low heat. Turn off heat and add bread crumbs, tomatoes, egg, parsley, and seasonings. Blend well and spread over flank steak.
- Roll the flank steak lengthwise like a jelly roll and tie in several places.
- In a flameproof casserole, brown meat on both sides in a little bit of oil. Add wine, cover and bake for 2 hours.
Nutrition Facts : Calories 357.5, Fat 14.4, SaturatedFat 6.3, Cholesterol 80.6, Sodium 619.7, Carbohydrate 23.7, Fiber 1.9, Sugar 3.5, Protein 29.1
STUFFED FLANK STEAK
This is a delicious flank steak. The stuffing makes it much more filling, but there's never any left over! Can also be cooked in the microwave. Just cover and cook at medium setting (50 per cent) in a microwave-safe dish for 30 minutes, rotating dish halfway through cooking. Serve with sauce from the pan.
Provided by BarbiAnn
Categories Meat and Poultry Recipes Beef Steaks Flank Steak Recipes
Time 1h10m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, combine the stuffing mix, water and butter or margarine. Mix well and let stand for 5 minutes. Spoon the stuffing onto the steak, leaving a 1 inch border. Add the green onions and the red bell pepper.
- Roll from the long edge of the steak and secure with wooden toothpicks. Place steak seam side down in a 9x13 inch baking dish.
- In a separate small bowl, combine the gravy, wine OR apple juice, garlic and cheese. Mix well and pour over the steak.
- Bake at 350 degrees F (175 degrees C) for 1 hour, remove from oven and let stand before slicing.
Nutrition Facts : Calories 497 calories, Carbohydrate 28.9 g, Cholesterol 71.1 mg, Fat 29.4 g, Fiber 4 g, Protein 25.7 g, SaturatedFat 11.3 g, Sodium 1102 mg, Sugar 3.7 g
STUFFED FLANK STEAK
I found several stuffed flank steak recipes here, but none just like this. Although I like quick and easy on weekdays, I love to smell something cooking for a long period of time on the weekends. With a 2 1/2 hour cook time, this gives me the happiness of smelling something cooking for a while!
Provided by breezermom
Categories Meat
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Trim any fat from the steak; on one side of the steak, score it in a diamond pattern 1/8 inch deep.
- Drain mushrooms, reserving the liquid. Combine the mushrooms, onion, parsley, and bacon in a large skillet. Cook over medium heat until the onion is tender, stirring occasionally.
- Spread the vegetable mixture evenly over unscored side of the steak to within 1 inch of the outside edges. Roll up jellyroll fashion, starting with the short side. Tie with heavy string at 2 inch intervals.
- Brown the steak roll in vegetable oil in a large Dutch oven. Reduce the heat to low; stir in the reserved mushroom liquid, tomato sauce, and remaining ingredients. Bring the mixture to a boil. Cover, reduce heat, and simmer 2 to 2 1/2 hours or until the meat is tender.
STUFFED FLANK STEAK (BRACCIOLE)
Flank steak stuffed with whole eggs, bacon and seasonings then rolled and braised in a tomato sauce.
Provided by sylvia
Categories Steak
Time 3h15m
Yield 2 rolls, 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Marinate steaks the night before with the Italian dressing and leave it overnight in the refrigerator. (This step is not necessary, but can be done to enhance flavor. If not marinating, season meat with salt, pepper and garlic before stuffing.).
- The next day, cut each of the two the flank steaks in half (thickness wise) but do not cut all the way through. For each steak, leave the two halves connected by a small amount. Unfold the two halves and lay it flat with the cut sides up.
- Combine the bacon, green onions, garlic, pepper and parsley. Divide the mixture in two - one part for each steak. For each steak, spread 1/2 of the mixture in the middle of the steak, leaving 1/4 of the steak on each edge with no mixture. Place 3 hard-boiled on the edge of the mixture. Flip the edge closest to the eggs over the eggs and roll up the steak jelly-roll style. Secure the end of the steak on the outside with toothpicks, skewers or tie with string.
- In a large stock pan, cover the bottom of the pan with oil and heat to medium heat. Brown each steak on all sides. Remove the steaks and remove excess oil from the pan. Add tomato puree, stewed tomato and tomato sauce. Add the steaks back into the pan with the sauce and bring to a boil. Lower heat and simmer for about one hour, or until the steaks are fork tender. Remove the steaks, put them on a plate and cover them. Let the sauce simmer for another hour. About 15 minutes before serving time, return the steaks to the pan with the sauce to warm them up.
- Just before serving, remove the steaks and arrange them on a plate. Remove the toothpicks, skewers or string. Using a very sharp knife or (preferably) an electric knife, slice the meat in approximately 1/2 inch thich slices. Pour some of the sauce over the side of the slices, letting the eggs and stuffing show for decorative colors. Use the remaining sauce for pasta, etc.
Nutrition Facts : Calories 545, Fat 32.1, SaturatedFat 10, Cholesterol 228.3, Sodium 1592, Carbohydrate 25.1, Fiber 4.4, Sugar 15.5, Protein 40.7
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