CHEESE-STUFFED FLANK STEAK
This pretty rolled steak never fails to impress. Pecans add crunch to the cheesy stuffing. Rosemary and thyme subtly flavor the meat.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 2 servings.
Number Of Ingredients 16
Steps:
- Flatten steak to 1/4-in. thickness. In a bowl, combine the pineapple juice, Worcestershire sauce, onion, thyme, rosemary, salt and pepper. Pour half of the marinade into a resealable plastic bag; add meat. Seal bag and turn to coat; refrigerate for 4-8 hours. Cover and refrigerate remaining pineapple juice mixture., Drain and discard marinade from meat. For stuffing, in a bowl, combine the bread crumbs, cheese, pecans, onion, parsley and garlic. Sprinkle stuffing over meat. Roll up jelly-roll style, starting with a short side. Tie with kitchen string., In a small skillet, brown meat in oil until browned on all sides. Pour reserved marinade into skillet. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until tender. Thicken pan juices if desired.
Nutrition Facts :
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
BLUE CHEESE-STUFFED STEAKS
For a fast, fancy dinner, try this tender beef with a mild blue cheese stuffing. Grape tomatoes sauteed in garlic make a colorful and flavorful accompaniment.-Teddy Devico, Warren, New Jersey
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, saute garlic in oil until tender. Cover and cook over low heat for 5-7 minutes or until golden and softened. Add tomatoes; cook and stir until tomatoes just begin to burst. Remove from the skillet; set aside and keep warm., Cut a pocket in the thickest part of each steak; fill with blue cheese. Sprinkle with salt and pepper., In the same skillet, cook steaks over medium heat for 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with tomato mixture.
Nutrition Facts : Calories 463 calories, Fat 23g fat (8g saturated fat), Cholesterol 113mg cholesterol, Sodium 644mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 53g protein.
CHEESE STUFFED HAMBURGER STEAK
While growing up there were basic recipes that were staple meals in our house and many of those recipes stayed with me all through my life. This is one of those recipes. My mother use to make Hamburger Steak with brown gravy and mashed potatoes. I mix it up occasionally in my kitchen and using the same basic recipe I add cheese...
Provided by Shelia Senghas
Categories Other Main Dishes
Time 40m
Number Of Ingredients 7
Steps:
- 1. Mix all the ingredients together except the oil and the cheese. Heat oil in a skillet. Form meat mixture into 8 balls and flatten into patties.
- 2. Slice cheese and lay a piece of cheese on 4 of the meat patties and cover with another meat patty. Seal by pinching edges together.
- 3. Cook in hot oil on medium for 4 to 6 minutes on each side. Remove and plate.
CHEESE STUFFED STEAKS
I made these steaks when my husband and I got our first place and didn't have a lot of money to spend on our expensive tastes in food. Needless to say, they were a hit and they're super-easy!! I still make them now even tho we have a little more money!
Provided by Jenni Loves Ryry
Categories Steak
Time 1h15m
Yield 3 steaks, 3 serving(s)
Number Of Ingredients 5
Steps:
- heat oven to 375.
- cut steaks in half, making a pouch (like you would for chicken).
- mix cheeses and herbs in a bowl.
- stuff cheese mixture in steaks.
- wrap steaks in foil and bake for 1 hour and 15 minute or until done. ( I like mine well done).
- turn once during cook time and let stand for 5 minute after cooking.
Nutrition Facts : Calories 187.5, Fat 13.1, SaturatedFat 7.8, Cholesterol 44.2, Sodium 489.2, Carbohydrate 2.3, Fiber 0.2, Sugar 0.8, Protein 14.9
GRILLED STUFFED POBLANOS
Fire up dinnertime with these grilled vegetarian stuffed poblano peppers that benefit from charred, smoky flavors.
Provided by Emily Nienhaus
Categories Dinner
Time 1h
Number Of Ingredients 16
Steps:
- Prepare an outdoor grill for indirect grilling, lighting burners on just one side or pushing lit coals to one side. Preheat to medium-high heat (375 to 400 degrees F (180 to 200 degrees C)). Lightly oil grill grates over lit side.
- Grill poblanos and corn, covered, turning occasionally, until poblano skins and corn are charred, about 10 minutes. Keep grill lit.
- Transfer poblanos to a large bowl, cover, and let stand for 10 minutes. Meanwhile, let corn stand until cool enough to handle; cut kernels from cobs.
- Remove and discard poblano skins, keeping stems intact. Make a lengthwise slit down one side of each poblano, starting at stem and being careful not to cut through to other side. Remove and discard seeds and membranes.
- Stir together beans, corn kernels, cilantro, oregano, garlic, salt, cumin, and black pepper in a large bowl. Spoon about 1/2 cup bean mixture into each pepper, enclosing pepper around the filling.
- For the cheese sauce, melt butter in a small saucepan over medium-low heat; whisk in flour. Cook, stirring until lightly browned, 1 to 2 minutes. Whisk in milk; simmer, stirring, until slightly thickened, 2 to 3 minutes. Gradually whisk in cheese until melted. Remove from heat and keep warm, stirring occasionally.
- Lightly oil grill grate over unlit side of grill. Grill stuffed poblanos, covered, until filling is heated through, 5 to 7 minutes.
- Serve immediately with cheese sauce; pico de gallo; and (if using) cilantro, lime wedges, and/or radishes. Garnish with chili powder.
Nutrition Facts : Calories 385 kcal, Carbohydrate 61 g, Cholesterol 25 mg, Fiber 14 g, Protein 18 g, SaturatedFat 6 g, Sodium 1104 mg, Sugar 10 g, Fat 11 g, UnsaturatedFat 0 g
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
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