ROLLED STUFFED FLANK STEAK
Livening up a rich, flavorful cut of meat with fresh-tasting greens makes for a fabulous (and foolproof) party dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 35m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 423 g, Fat 22 g, Fiber 2 g, Protein 50 g, SaturatedFat 7 g
MATAMBRE - ARGENTINIAN STUFFED FLANK STEAK
This Matambre is an Argentinian Stuffed Flank Steak with hard boiled eggs, bell peppers, a mixture of cilantro, garlic and olive oil. The matambre is then grilled to perfection and cut into thin slices before enjoying.
Provided by Joanna Cismaru
Categories Main Course
Time 35m
Number Of Ingredients 11
Steps:
- Prepare grill: Prepare your grill for cooking over medium direct heat.
- Butterfly the flank steak: Using a sharp knife slice it and open it up like a book (see instructions above for how to butterfly a flank steak). If you want to make the meat thinner, you can pound it with a mallet to flatten it out and even out the thickness
- Make chimichurri: In a small bowl mix together the olive oil, cilantro, parsley, garlic, salt, black pepper and red pepper flakes.
- Spread sauce over steak: Spread the cilantro and parsley mixture over the flank steak, and brush it evenly over the entire surface of the steak.
- Assemble matambre: Arrange the quartered eggs in 3 rows across the flank steak at different intervals. Repeat with the sliced peppers. Carefully roll the meat up over the filling, I did it from left to right, across the grain, jelly roll style. Tie with butcher's twine to hold it together. Season the outside of the roll generously with salt and pepper.
- Grill: The temperature on your grill should read around 400 F degrees. Place the roll on the grill and grill on both sides for about 4 or 5 minutes per side, about 20 minutes in total.
- Rest: Let the roll rest for 15 minutes before slicing into it.
Nutrition Facts : Calories 484 kcal, Carbohydrate 3 g, Protein 52 g, Fat 27 g, SaturatedFat 7 g, Cholesterol 229 mg, Sodium 447 mg, Sugar 1 g, ServingSize 1 serving
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
BROILED FLANK STEAK RECIPE
In this easy recipe, a very flavorful flank steak is rubbed in olive oil and spices, then broiled to medium-rare.
Provided by Vered DeLeeuw
Categories Main Course
Time 28m
Number Of Ingredients 5
Steps:
- Position an oven rack 6 inches below the broiler unit (so not directly below). Preheat the broiler on high (550°F).
- Line a large rimmed baking sheet with foil. Place it in the oven and allow it to heat up for about 5 minutes while you prepare the meat for broiling.
- In a small bowl, stir together the olive oil, kosher salt, black pepper, and red pepper flakes. Set aside.
- Unfold the flank steak and place it on a cutting board or another work surface. Examine it and locate the meat fibers - later, when it's cooked, you'll want to cut across them.
- Rub the meat all over with the olive oil rub.
- Carefully, using oven mitts, remove the hot pan from the oven. Place the steak in the pan. Place the pan in the oven and broil until the steak is browned, about 8 minutes for medium-rare.*
- Remove the steak to a cutting board. Loosely cover it with foil and let it rest for 10 minutes.
- Slice the meat thinly against the grain, as shown in the video below. Serve immediately.
Nutrition Facts : ServingSize 6 oz, Calories 275 kcal, Fat 16 g, SaturatedFat 5 g, Protein 31 g, Sodium 484 mg
ARGENTINE-STYLE STUFFED FLANK STEAK
DH and I made this and thought it had great flavor, despite the fact we overcooked ours. So, be careful in Step 10....the original recipe says to cook about an hour until the instant-read thermometer registers 130F. After an hour, ours was way too well-done. DH suggests you check the meat with your thermometer at least every 15-20 minutes. Also, prep and cook time do not include time it takes to roast the red bell pepper. Finally, you will need kitchen string. From the Williams-Sonoma "Steak and Chop" book.
Provided by Dr. Jenny
Categories Steak
Time 2h25m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Butterfly the meat by slicing horizontally, stopping about 3/4 inch from the other side. Open up the meat and pound with a meat mallet to an even thickness of 1/2 inch.
- Preheat the oven to 350°F
- Mix together the vinegar, paprika, 1 Tb of the tomato paste, garlic, and 1 Tb of the olive oil. Stir to form a thick paste. Smear the paste on the open side of the steak, reserving 1 Tb.
- Layer the prosciutto, spinach, carrot, onion, bell pepper, and basil on top.
- In a small bowl, combine the breadcrumbs, cheese, 1 tsp of the thyme, and salt and pepper to taste; sprinkle the mixture on top.
- Roll the meat from the long end into a tight cylinder and tie with kitchen string. Turn it seam side down and rub with 1 Tb of the olive oil.
- Sprinkle with salt and pepper and the remaining 1 tsp thyme.
- In a large, heavy frying pan over medium-high heat, heat the remaining 2 Tb olive oil. Add the meat and brown on all sides, about 5 minutes.
- Transfer to a flameproof roasting pan, seam side down, and roast for about 45 minutes.
- Lift the meat and pour the white wine into the pan underneath to keep the meat from sticking. Roast until an instant-read thermometer inserted into the center registers 130F, 30 minutes to one hour.
- Transfer to a board and tent loosely with aluminum foil.
- Add the marsala to the roasting pan and place over high heat. Scrape up any browned bits from the bottom of the pan. Whisk in the stock, worcestershire sauce, and the remaining 1 Tb tomato paste, and cook, stirring often, until reduced by half, about 5 minutes. Strain the sauce through a fine-mesh sieve.
- To serve, remove the string from the meat and slice it thickly into rounds. Transfer to individual plates and ladle the sauce over.
Nutrition Facts : Calories 667, Fat 29.3, SaturatedFat 8.1, Cholesterol 115.7, Sodium 610, Carbohydrate 26.6, Fiber 5.2, Sugar 6.8, Protein 42.8
STUFFED TUSCAN FLANK STEAK
Serve up a dish as gorgeous as it is tasty with our Stuffed Tuscan Flank Steak. The stuffing in our Stuffed Tuscan Flank Steak makes for a memorable night.
Provided by My Food and Family
Categories Recipes
Time 1h10m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF.
- Melt 1 Tbsp. butter in large ovenproof skillet on medium-high heat. Add vegetables; cook and stir 5 to 7 min. or until crisp-tender. Remove from heat.
- Stir in croutons, water and half the cheese.
- Use sharp knife to partially cut steak horizontally in half, starting at thickest side of steak and being careful not to cut through to opposite side of steak. Open steak. Spread vegetable mixture onto one cut side of steak; roll up, starting at one long side. Tie closed with kitchen string.
- Melt remaining butter in same skillet. Add meat; cook 7 to 8 min. or until evenly browned, turning occasionally. Place skillet in oven.
- Bake 35 min. or until steak is medium doneness (160ºF). Remove from oven. Top steak with remaining cheese; let stand 10 min. Remove and discard string before slicing steak.
Nutrition Facts : Calories 210, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 65 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 0.6325 g, Sugar 0 g, Protein 21 g
FLANK STEAK WITH JALAPENO & OLIVE TAPENADE
Make and share this Flank Steak With Jalapeno & Olive Tapenade recipe from Food.com.
Provided by Alskann
Categories Meat
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat barbecue to high heat.
- Brush grill with medium coat of oil.(Charcoal grills-before heating/gas grills- after heating.).
- Rinse olives and drain well.
- Mix olives, garlic, parsley, rosemary, and olive oil in blender or food processor until mixture forms a fine paste.
- Separate 1/2 cup to spread on steak.
- Rinse flank steak and pat dry.
- With tip of sharp knife, make shallow diagonal cuts about 1 inch apart on one side of the steak. Then make perpendicular cuts over the first ones to make a diamond pattern.
- Repeat cuts on reverse side of steak.
- Spread 1/2 cup of the olive tapenade paste over both sides of the steak, coating evenly.
- Place on grill; close lid.
- Cook until browned, 8-10 minutes.
- Turn steak and continue to cook until desired doneness. (about 2 minutes for rare, 4 minutes for medium-rare.).
- Remove to clean platter; let reast 5 minutes.
- Cut in thin, slanting slices across the grain.
- Serve.
- Extra tapenade that was not used on steak can be served on the side on toasted baguettes or mix with softened cream cheese for a delicious veggie dip.
Nutrition Facts : Calories 409.5, Fat 27.8, SaturatedFat 7.8, Cholesterol 69.7, Sodium 101.1, Carbohydrate 1.9, Fiber 0.8, Sugar 0.2, Protein 36.7
MATAMBRE: STUFFED FLANK STEAK
Provided by Food Network
Time 1h25m
Yield At least 6 servings
Number Of Ingredients 11
Steps:
- Heat oven to 375 degrees F. Use a boning knife to butterfly flank steak: Working across the grain, make a cut down the center, but only halfway through meat. At the top of that cut, make perpendicular cuts, one in each direction, this time with the grain. Again, cut only halfway into steak. Repeat perpendicular cuts at the other end of the center cut. Cuts should resemble the letter H. At the top of the original center cut, hold the knife parallel to the meat and insert knife. Slice toward you, making a pocket. This cut should almost reach the outer edge, halfway through the meat's thickness. Repeat on other side. Open the flaps. Season meat liberally on both sides with salt and pepper, then place it cut-side up, wide side facing you. Season with marjoram, cumin and garlic and cover it with a fairly even layer of parsley-cilantro mix. Then arrange carrots, olives, and onions horizontally over the full width of the meat. Scatter a relatively even layer of watercress over all. Roll meat up from the bottom like a jellyroll; grain of steak should run length of roll. Tie in 3 or 4 places with butcher's twine. Heat olive oil in a Dutch oven or roasting pan large enough to accommodate rolled steak. Deeply brown it on all sides, about 15 minutes total, then transfer pan to oven and roast for about 30 minutes, until meat is cooked through. Transfer to a cutting board and let rest for 30 minutes before serving. Or, put meat in a clean baking dish, weight it with a plate with something heavy on it and chill overnight. Take matambre from refrigerator and slice it into 1/2-inch to 1-inch pieces about 1 hour before serving at room temperature.
More about "olive stuffed flank steak food"
EASY AND SAVORY STUFFED FLANK STEAK RECIPE
From everydaydishes.com
Servings 8Total Time 1 hr 25 minsCategory DinnerCalories 265 per serving
- Preheat oven to 425 degrees. Meanwhile, heat a large skillet over medium-high heat and add olive oil. Add onion and salt then cook approximately 3 minutes or until onion starts to turn translucent.
- Add garlic and cook an additional 30 seconds. Add baby spinach and cook about 1–2 minutes, stirring frequently, just until spinach is dark green and wilted. Remove from heat and set aside to cool slightly.
- Trim any tough tissue and excess fat from both sides of flank steak then butterfly the meat along the long side. Trim any edges or fold any flaps of meat back over itself so that you are left with a mostly rectangular steak. Pound with a meat tenderizer or meat mallet to even out the thickness of the steak.
- Season surface of flank steak with salt and pepper and lay cooked spinach in an even layer across top of steak, leaving a 1½" border all the way around. Sprinkle breadcrumbs over spinach then distribute the feta and jack cheese evenly over the spinach.
MELT IN YOUR MOUTH STUFFED FLANK STEAK RECIPE - THIS …
From thismamaloves.com
Category RecipesTotal Time 25 mins
- Lay the flank steak between two sheets of wax paper, use a meat mallet or rolling pin to tenderize and thin the flank steak for easy rolling.
- In a small bowl combine minced garlic, shallots, olive oil, parsley, rosemary, and thyme. Smother one side of the flank steak with the shallot and garlic mixture.
- Layer the ham, cheese, and basil over the shallots and garlic. At one of the long ends of the flank steak leave about an inch of steak exposed for rolling purposes.
STUFFED FLANK STEAK WITH PAPRIKA POTATOES | KALOFAGAS.CA
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Reviews 10Estimated Reading Time 4 mins
10 BEST ROLLED STUFFED FLANK STEAK RECIPES | YUMMLY
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STUFFED FLANK STEAK - SIDECHEF - RECIPES AND MEAL IDEAS
From sidechef.com
5/5 (1)Total Time 30 minsCuisine AmericanCalories 71 per serving
- Bring the Big Green Egg up to 350 degrees F (180 degrees C) using lump charcoal. Any grill can be substituted here set up for 2 zone cooking.
- Butterfly the Flank Steak (2.5 pound) by making a thin cut completely down the length of the steak (should open like a book and lay flat).
- Season the top side of the flank steak Killer Hogs Steak & Chop Rub (1 tablespoon). Spread Cream Cheese (8 ounce) over the top side leaving 1-inch border from the edge.
- Sauté the Mushroom (8 ounce) in Olive Oil (1 tablespoon) for 3 minutes and add Fresh Baby Spinach (2 cup). Cook the spinach just until wilted.
STUFFED FLANK STEAK - SUEBEE HOMEMAKER
From suebeehomemaker.com
5/5 (1)Total Time 50 minsCategory Main DishCalories 461 per serving
- Prepare the filling. Over medium heat, saute the onion and mushrooms for a few minutes. Add baby spinach, salt, and pepper, and saute until the spinach wilts. Remove from heat, add the roasted red peppers, and let cool. You may need to place it in the refrigerator for awhile to cool it off.
- Take the flank steak and carefully butterfly it, slicing in the middle with a sharp knife. Lay it open on a cutting board. Season both sides with salt and pepper (to taste), and drizzle with olive oil.
- When the filling is cooled off, strain some of the liquid off, and then combine with the goat cheese. Mix with your hands. Spread the filling all over the flank steak, leaving about an inch from the ends. Then roll the steak up carefully, and try to avoid squeezing the filling out. Use some kitchen twine around the rolled up steak, securing it in about four places.
- ** When rolling the steak up, be sure to watch the direction you are rolling so that when you slice it, you are cutting AGAINST the grain. This is very important to get a tender piece of meat.
ROASTED FLANK STEAK WITH OLIVE OIL-HERB RUB RECIPE | MYRECIPES
From myrecipes.com
4/5 (12)Calories 167 per servingServings 6
- Sprinkle salt and pepper over steak. Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add steak to pan; cook 1 minute on each side or until browned. Add wine and broth; cook 1 minute. Spread herb mixture over steak; place pan in oven. Bake at 400° for 10 minutes or until desired degree of doneness. Let stand 10 minutes before cutting steak diagonally across the grain into thin slices. Serve with pan sauce. Garnish with fresh thyme sprigs, if desired.
- To serve two, use two (four-ounce) beef tenderloin steaks instead of flank steak, reduce the herbs to 1/2 teaspoon each, and omit the broth. Finish the tenderloin in the oven for two minutes instead of
STUFFED FLANK STEAK - FIT MOM JOURNEY
From fitmomjourney.com
Cuisine AmericanTotal Time 1 hr 50 minsCategory EntreeCalories 89 per serving
- Whisk together all the marinade ingredients in a bowl and place the flank steak inside. Make sure the marinade coats all of the flank steak's surfaces. Marinate at least 1 hour, or as long as overnight.
- Roast the bell peppers and onions by halving the bell peppers, removing the steams and seeds.
- Rub down the outside with avocado or extra virgin olive oil, then place on a baking sheet, under a broiler, until the peel is black.
- Remove the peppers and onions from the oven, place in a bowl, and cover the bowl. After a few minutes you will be able to peel the blackened outside off of the bell peppers and onions. Then, you can slice into slivers to stuff the flank steak.
SUNDRIED TOMATO STUFFED FLANK STEAK - HEALTHY LITTLE PEACH
From healthylittlepeach.com
5/5 (2)Category Main DishServings 6Total Time 50 mins
- In a large ziplock bag, add 1 flank steak. In a small bowl add ½ cup coconut aminos, 1 tsp salt, 1 tsp pepper, and 1 tsp garlic. Mix together with a fork until combined. Pour the marinade into the bag with the flank steak. Let this bag marinate in the refrigerator overnight for best taste.
- Preheat oven to 425°F. Remove the flank steak from the marinade and place in between two pieces of parchment paper. Using a meat mallet, even out the thickness of the steak, beat until 1/2 inch thick.
- In a blender, add the stuffing mixture, spinach, olive oil, seasonings, lemon juice, garlic cloves and sundried tomatoes. Blend until creamy.
- Cover a baking sheet with a light layer of olive oil. Transfer the flank steak to the baking sheet. Top the flank steak with the sun-dried tomato mixture, spreading it out evenly. Sprinkle top of stuffing with ⅓ cup chopped onions and a little chopped spinach.
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- Butterfly the flank steak by making a thin cut completely down the length of the steak. (should open like a book and lay flat). Use care not to cut through entirely.
- Sauté the mushrooms in 1 Tablespoon of Olive oil for 3 minutes and add spinach. Cook the spinach just until wilted about 2 minutes.
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From seriouseats.com
- Trim Your Steak. Trim off any large bits of excess fat and silverskin using a sharp boning knife. Smaller swaths are totally fine. Since we're going to be rolling the steak into a clean cylinder, square off the edges using your boning knife.
- Start Butterflying. Holding your free hand flat against the top of the steak, insert the knife along the trimmed edge of the steak and start slicing horizontally through the middle.
- Work Slowly. Keep working the knife across slowly and carefully until you get it all the way through from one end to the other.
- Work the Seam. Pull open the flap of meat you just released like a book, and using just the tip of your knife, very carefully cut into the seam, getting closer and closer to the edge until it's being held together only by the last 1/2- to 1/4-inch or so.
- Flatten It. Lay the meat out flat, then pound the seam with the palm of your hand or a meat pounder (gently!) until the whole steak lays completely flat in a perfect rectangle.
- Season It! I've tried seasoning the individual pinwheels after cutting them, but one of the major advantages of rolling your steak like this is the ability to season inside and out, giving you better flavor and more moisture retention as it cooks (salt can help loosen the muscle structure of meat so that it contracts less when it's subsequently heated).
- Start Filling With Moist Ingredients. Start spreading your stuffing over the beef. Any number of flavorful stuffings work, including relishes and spreads, thinly sliced meats and cheese, or vegetables.
- Layer Dry Ingredients. Next, layer your dry ingredients—like cold cuts—in a very thin layer, again leaving that one-inch gap at the top and bottom.
- Start Rolling. Start rolling the flank steak away from you, keeping everything as tight as possible and trying to prevent the fillings from squeezing out of either end.
6 EASY STUFFED FLANK STEAK RECIPES - FIVE STAR HOME FOODS
From fivestarhomefoods.com
- Italian Stuffed Flank Steak. Garlic, herbs, prosciutto and provolone, say no more! Add a drizzle of balsamic glaze or A1 steak sauce to kick up the flavor even more!
- Spinach and Feta Stuffed Flank Steak. A Mediterranean style stuffed flank steak oozing with spinach, feta, sundried tomatoes, and herbs – is your stomach growling yet?
- Mushroom and Blue Cheese Stuffed Flank Steak. There’s just something about the combination of blue cheese and beef that makes your mouth water. Blue cheese has a very unique taste, so if it’s not your thing, you can substitute the blue cheese for goat cheese which is much more mild.
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- Spinach and Artichoke Stuffed Flank Steak. If we told you this could be ready in a half hour, would you believe us? This is a quick meal that can be made in 30 minutes or less for a fancy dinner party or just for a weeknight dinner with the family.
- Bourbon Marinated Flank Steak with Roasted Mushroom, Sage and Fontina. Pop some chicken nuggets in the oven for your kids – this flank steak is only for adults!
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