BASIL-STUFFED STEAK
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
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
STUFFED STEAK ROLLS RECIPE BY TASTY
Here's what you need: canola oil, garlic, sweet onions, mushrooms, kosher salt, freshly ground black pepper, flank steak, fresh baby spinach, provolone cheese
Provided by Tasty
Categories Dinner
Yield 6 rolls
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F (175°C).
- Heat one tablespoon of the oil in a pan over medium-high heat. Combine the garlic, onions, mushrooms, salt, and pepper in the pan and cook until almost all of the moisture has evaporated and the onions are caramelizing, 15-20 minutes. Remove from heat and set aside.
- Lay the flank steak on a cutting board. Add salt and pepper on both sides, to taste.
- Spoon the mushroom and onion mixture on top, spreading it evenly across the steak. Sprinkle the spinach on top, followed by the slices of provolone. Press down lightly to compress the spinach.
- Starting at the bottom of the flank steak, roll it up tightly, making sure the grain of the meat is running horizontally. Use six toothpicks to secure the steak roll. Slice the steak roll into six equal rolls.
- Heat the remaining oil in a pan over high heat. Sear the steak rolls on one side for one to two minutes, then flip. Sear the second side for about one minute, then bake for 10-15 minutes, until medium rare.
- Remove the toothpicks, then serve!
- Enjoy!
Nutrition Facts : Calories 390 calories, Carbohydrate 7 grams, Fat 19 grams, Fiber 1 gram, Protein 45 grams, Sugar 3 grams
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
BEEF BRACIOLE (STUFFED ITALIAN BEEF ROLL) RECIPE BY TASTY
Here's what you need: bread crumbs, shredded pecorino romano cheese, fresh basil, shredded provolone cheese, fresh italian parsley, garlic, kosher salt, freshly ground black pepper, olive oil, flank steak, canola oil, butter, medium carrot, small onion, celery, dry white wine, crushed tomato, dried bay leaves, dried oregano, red pepper flakes, orecchiette pasta, fresh basil
Provided by Matthew Johnson
Categories Dinner
Yield 8 servings
Number Of Ingredients 22
Steps:
- In a medium bowl, combine the bread crumbs, pecorino Romano, ½ cup (20 g) chopped basil, provolone, parsley, 5 minced cloves of garlic, salt, pepper, and the olive oil. Stir and set aside.
- Lay the flank steak on a cutting board. Season both sides with salt and pepper. Cover the the meat with a sheet of parchment paper. Using a meat mallet or rolling pin, pound the steak until it's ¼ inch (6 mm) thick.
- Remove the parchment and sprinkle the bread crumb mixture evenly over the steak.
- Starting from the bottom, roll the meat into a log. Using butcher's twine, tie up the roll so it holds its shape while cooking. Season with salt and pepper.
- Heat the canola oil in a large Dutch oven over high heat. When the oil is shimmering, add the steak roll and, without moving it, cook until a dark brown crust forms on one side, about 3 minutes. Turn the roll and repeat until all sides and the ends have been seared. Remove the roll from the pan and set aside.
- Preheat the oven to 350°F (180°C).
- Add the butter, carrot, onion, celery, remaining 3 cloves of garlic, salt, and pepper to the pan and cook until caramelized, about 5 minutes.
- Add the white wine and stir to loosen any brown bits from the bottom of the pot. Cook until the wine reduces and the pan is slightly dry again.
- Add the tomatoes, bay leaves, oregano, and red pepper flakes. Stir to combine.
- Return the beef roll to the pot. Cover and bake for 1 hour, flipping the roll halfway through (if the sauce is drying up too much, add more crushed tomatoes or water), until the beef is tender.
- Slice the braciole and arrange on a serving platter with the sauce. Serve the braciole with orecchiette or polenta. Garnish with grated pecorino Romano and fresh basil.
- Enjoy!
Nutrition Facts : Calories 634 calories, Carbohydrate 66 grams, Fat 25 grams, Fiber 5 grams, Protein 34 grams, Sugar 8 grams
FLANK STEAK STUFFED WITH SAUSAGE, BASIL, AND CHEESE
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
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
LEMON BASIL PESTO FLAT IRON STEAK
Lemon and basil combine nicely into a pesto topping for steaks.
Provided by desihannagan
Categories Meat and Poultry Recipes Beef Steaks Flat Iron Steak Recipes
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Chop 4 garlic cloves in a food processor until minced. Add the basil and pine nuts, and pulse a few times to combine. With the food processor running, slowly pour in the olive oil, stopping once or twice to scrape down the sides. Place the Parmesan cheese, lemon juice, and red pepper flakes into the food processor, and pulse until blended. Season to taste with salt and pepper.
- Rub the flat iron steaks with 2 cloves minced garlic, season to taste with salt and pepper, then set aside. Preheat an outdoor grill for medium-high heat and lightly oil grate.
- Grill the steaks to desired degree of doneness on preheated grill, about 4 minutes per side for medium. Baste the steaks occasionally with a little of the pesto sauce. Once done, serve topped with the remaining pesto.
Nutrition Facts : Calories 569.1 calories, Carbohydrate 3.5 g, Cholesterol 121.9 mg, Fat 44.2 g, Fiber 0.8 g, Protein 40.1 g, SaturatedFat 11.9 g, Sodium 212.6 mg, Sugar 0.5 g
SAUSAGE-STUFFED FLANK STEAK
As part of a prize I won for a recipe contest, I received a slow cooker. I hadn't used one in years, so I didn't have any recipes on hand. This tasty beef was my first creation, and it was a hit with my family. -Julie Merriman, Seattle, Washington
Provided by Taste of Home
Categories Dinner
Time 6h35m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, combine cherries and 1/4 cup wine; let stand 10 minutes. Meanwhile, cut steak into four serving-size pieces; flatten to 1/4-in. thickness. Sprinkle both sides with 1/2 teaspoon salt and 1/4 teaspoon pepper. , In a large skillet, saute onion in 1 tablespoon oil until tender. Add garlic; cook 1 minute longer. Transfer to a large bowl; stir in bread crumbs, olives, cheese, basil, cherry mixture and remaining salt and pepper. Crumble sausage over mixture and mix well., Spread 1/2 cup sausage mixture over each steak piece. Roll up jelly-roll style, starting with a long side; tie with kitchen string., In the same skillet, brown meat in remaining oil on all sides. Transfer to a greased 3-qt. slow cooker. Top with marinara sauce and remaining wine. Cook and cook on low for 6-8 hours or until beef is tender. Serve with pasta.
Nutrition Facts : Calories 815 calories, Fat 45g fat (14g saturated fat), Cholesterol 129mg cholesterol, Sodium 1687mg sodium, Carbohydrate 44g carbohydrate (22g sugars, Fiber 4g fiber), Protein 49g protein.
STUFFED FLANK STEAK
Make this stuffed steak for a new outdoor grilling favorite. Yes, it's more work than a steak seasoned on the outside, but it's so worth it.
Provided by Mark Bittman
Categories Steak Summer Grill Grill/Barbecue Meat Wheat/Gluten-Free Beef Garlic Cheese Dinner
Yield 4-6 servings
Number Of Ingredients 5
Steps:
- Start the coals or heat a gas grill for medium-high direct cooking. Make sure the grates are clean. Cut at least ten 8-inch pieces of kitchen twine.
- With a very sharp knife, slice the steak lengthwise into two pieces. With a meat mallet, rolling pin, or the bottom of a cast-iron skillet, pound the two thin steaks evenly to no more than 1/2-inch thick. Pat them dry with paper towels and sprinkle with salt and pepper on both sides.
- Combine the cheese, oregano, and garlic in a small bowl. Divide the mixture between the steaks and spread it out almost to the edges. Roll the steaks up so that the grain of the meat runs the length of the roll, so you'll be slicing them across the grain. Tie the steaks closed with the twine every 2 inches or so. (You can prepare the recipe to this point up to several hours in advance and refrigerate.)
- Put the stuffed steaks on the grill directly over the fire. Close the lid and cook, turning the rolls every 2 to 3 minutes for even browning, until 5 to 10°F shy of the desired doneness; start checking them with an instant-read thermometer after 10 minutes. Depending on the thickness of the rolls, they should take 15 to 20 minutes total for medium-rare.
- Transfer to a cutting board and let rest 5 to 10 minutes, checking the internal temperature. (Or nick with a small knife and peek inside.) Cut the rolls into 1-inch slices, transfer them spiral side up to a platter, pour over any accumulated juices, and serve.
- Variations
- Stuffed Flank Steak with Mozzarella and Basil: Substitute shredded mozzarella for the queso asadero and omit the oregano. Top the cheese with a layer of fresh basil leaves before rolling; you'll need 1 cup or more.
- Stuffed Flank Steak with Prosciutto and Rosemary: Substitute Parmesan cheese for the queso asadero and 2 tablespoons chopped rosemary for the oregano. In Step 3, layer 4 ounces thinly sliced prosciutto over the cheese before rolling.
- Stuffed Flank Steak with Peppery Greens and Goat Cheese: Replace the cheese, oregano, and garlic with 8 ounces goat cheese, 1 tablespoon minced garlic, the grated zest of 1 lemon, 1 tablespoon fresh lemon juice (or more to taste), and lots of black pepper, mashed together in a small bowl. Spread the mixture over one side of each of the steaks. Layer 2 cups roughly chopped watercress or arugula over the top before rolling.
BASIL STUFFED SHELLS
Make and share this Basil Stuffed Shells recipe from Food.com.
Provided by Alia55
Categories Pasta Shells
Time 55m
Yield 20 serving(s)
Number Of Ingredients 8
Steps:
- Mix the beaten eggs with the ricotta, parmesan and basil.
- Add seasonings and adjust to taste.
- Cook large pasta shells in 6 quarts boiling water till just tender. Drain and rinse in cold water.
- Stuff each shell with about 3 tbsp of filling and place in a casserole dish.
- Top with tomato sauce.
- Bake in a preheated 375° oven for about 25 minutes.
Nutrition Facts : Calories 102.3, Fat 6.7, SaturatedFat 4, Cholesterol 42.5, Sodium 425.3, Carbohydrate 3.1, Fiber 0.5, Sugar 1.3, Protein 7.6
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- In a small bowl, combine the salt, black pepper, and parsley flakes; rub over the steak. In the same bowl, combine basil, onion, garlic, rosemary, and thyme. Press basil mixture into the slits. Using 100 percent cotton string, tie steak loosely at 2-inch intervals to close the slits and hold the filling in. Drizzle with oil.
- In a grill with a cover, arrange medium-hot coals around drip pan for indirect grilling. Test for medium heat above pan. Place meat on grill rack over drip pan, not over coals.
- Cover and grill until meat reaches desired doneness. (Allow 32 to 36 minutes for medium-rare and 36 to 40 minutes for medium.)
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BASIL-STUFFED STEAK
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