Stuffed Flank Steak London Broil Food

EASY STUFFED LONDON BROIL

Steps:

• Trim any excess fat and sinew from your flank steak. Rinse and pat dry with paper towel.
• At your workstation or on a cutting board, butterfly your flank steak by slicing horizontally, almost through the middle of the narrow side of it. Open like a book, and unfold the flank steak to make a rectangle-ish shape. It should be around 1/2 of an inch thick.
• Place a sheet of plastic wrap over your butterflied flank steak and pound lightly with a meat mallet until it is even or uniform thickness. Set aside.
• In a large bowl combine ground pork, veal or beef, salt and pepper. If using onion and garlic, add it now to the ground meat. Just use your hands to mix. Continue mixing until well blended. Set aside.
• Place flank steak back at your work station. Form ground pork mixture into a roll the same length as the flank steak; between 2 and 3 inches in diameter.
• Place your roll on the bottom 1/3 of the flank steak, from one end to the other.
• Starting at the bottom end, roll your flank steak around the ground pork mixture as tight as you can, while making sure the ground pork mixture keeps its log-like shape.
• Using butcher's twine, tie the flank steak up around the ground pork mixture snuggly, but not too tight. Ensure the ground pork mixture doesn't squish out the sides. Tie a knot every 1 1/2 - 2 inches. Remember when tying the knots, you are going to eventually slice your roll and each slice is going to have at least one tied string holding it together.
• Cover and refrigerate until ready to bake. This stuffed flank steak can be made the day before you need it. Wrap tightly in plastic wrap or parchment paper and refrigerate until needed. The longer you refrigerate, the easier your stuffed flank steak will be to slice.
• Preheat oven to broil and place one of your racks almost at the top. Place the rack one level down from the top. Another rack should be placed two levels from the bottom. This will save you from doing it later on when your oven is hot.
• Prepare a rimmed baking sheet with rack in tinfoil and lightly coat in cooking spray. Set aside.
• Remove roll from your refrigerator and place on your work surface. Now that your stuffed flank steak has been refrigerated, it will slice so much easier.
• Using a sharp serrated knife, saw (don't press your knife) into your roll. Cut slices so that every slice will have at least one string holding it together. Cut between the strings. Slices should be between 1 1/2 and 2 inches thick. Try and make them about the same size so they will all cook at the same rate. Also make some thinner slices for children and larger ones for adults. Just remember to adjust your cooking time accordingly. You usually end up with between 6 and 8 slices. Make small slices into your stuffed flank steak to properly space out your slices before cutting. This way, you ensure there is at least one string holding every slice together.
• Place your slices on prepared baking sheet.
• Place baking sheet under the broiler for 7- 9 minutes. You want to see the tops browning nicely.
• Flip and repeat with on the other side.
• Next, place baking sheet on lower rack and reduce oven temperature to 350 degrees.
• Bake for an additional 20-25 minutes, depending on the size of the slices and the amount of filling.
• Make sure your thermometer reads 160 degrees before removing Stuffed London Broil from your oven.
• Cut away all of the strings and serve. Enjoy!

STUFFED LONDON BROIL

Steps:

• Gather the ingredients.
• With a long and sharp knife, cut a pocket into meat horizontally, about 3/4 of the way through.
• Combine garlic, spinach, parsley, lemon, and 1/2 teaspoon each of salt and black pepper.
• Spread mixture evenly inside pocket.
• Wrap in foil or plastic wrap and refrigerate for 4 to 6 hours.
• Preheat grill.
• Remove meat from plastic or foil. Season with remaining salt and pepper.
• Place on hot grill.
• Cook over medium heat for about 20 to 25 minutes, turning occasionally.
• Make sure to turn carefully to avoid disrupting the stuffing.
• For added flavor, add wood chips to smoke. For a charcoal grill, spread water-soaked chips directly over coals. For a gas grill, wrap wet wood chips in foil and place under cooking grate in one corner.
• Once internal temperature of meat reaches 160 F to 165 F, remove from heat and let rest for 10 minutes. Slice and serve.

STEAKHOUSE LONDON BROIL

Steps:

• In large plastic food bag or 13x9-inch glass baking dish, blend recipe mix, oil and vinegar.
• Add steak, turning to coat.
• Close bag or cover, and marinate in refrigerator 30 minutes to 3 hours.
• Remove meat from marinade, discarding marinade.
• Grill or broil, turning occasionally, until desired doneness.
• Slice meat thinly across the grain.
• Garlic Chicken: Substitute 6 to 8 boneless chicken breasts or 3 to 4 pounds bone-in chicken pieces for steak.
• Marinate as directed.
• Grill boneless chicken breasts 6 minutes or bone-in chicken pieces 20 minutes or until chicken is no longer pink.

STUFFED FLANK STEAK

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.

STUFFED FLANK STEAK LONDON BROIL

Steps:

• Melt the butter in a skillet and saute the onions& mushrooms until the onions are translucent and the mushrooms golden.
• Stir the water into the stuffing mix and add the onions& mushrooms with the butter from the pan.
• After pounding the flank steak have the narrow edge in towards you and place the stuffing mix on top have it all the way out to the edges.
• Roll up the flank steak (Jelly Roll style) and secure with toothpick every 1 1/2".
• Slice the roll into apprx 4 pieces,apprx 1 1/2" thick there may be one or two extra pieces depending on the size of the flank steak and how thin you pounded it.
• Heat a lightly oiled skillet and brown the cut flank steak rolls on both sides, allow apprx 4 minutes per side.
• Meanwhile mix the soup, hotsauce and sweet pepper.
• When you have browned both sides pour the sauce around the steaks, don't drown them, leave the tops showing.
• Simmer for 10 minutes& serve.

BROILED FLANK STEAK

Steps:

• Combine oil, soy sauce, water, brown sugar, ginger, garlic, and pepper in a small bowl. Mix until combined.
• Cut shallow slashes in a crosshatch pattern on both sides of the steak, being careful not to cut all the way through.
• Place steak in a low, flat dish and pour marinade on top, covering meat completely. Cover and refrigerate at least 4 hours, or overnight, turning steak over once.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Remove steak from the marinade and place on a baking pan. Reserve marinade.
• Broil, brushing occasionally with marinade, until browned and heated through, about 5 minutes per side. Remove steak to a platter and cover loosely with foil. Let rest for at least 5 minutes. Slice into 1- to 2-inch strips across the grain.

LONDON BROIL ( BROILED FLANK STEAK)

Steps:

• Mix marinade ingredients together.
• Put steak in shallow dish in which it can lie flat. Pour marinade over and refrigerate 2 hours.
• Broil 4 inches from broiler for 15 minutes. Turn, brush with marinade and broil 5 more minutes.
• Slice very thinly across the grain.

LOADED FLANK STEAK

Steps:

• In a small bowl, beat the first 5 ingredients. Cut a pocket horizontally in steak; fill with butter mixture., Grill steak, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 5-7 minutes on each side. Let stand 5 minutes before serving. To serve, slice across the grain.

LONDON BROILED FLANK STEAK

Steps:

• Remove excess fat from steak and then score on both sides.
• Place all other ingredients in a shallow pan (or ziplock bag) and mix well.
• Add steak and turn over a few times to coat. Marinate 3-24 hours, turning several times during the marinating time.
• Place steak under preheated broiler 3" from the heat and broil each side 4 minutes.
• Slice thin across the grain diagonally.

JULIE'S LONDON BROIL (MARINATED FLANK STEAK)

Steps:

• Lightly score meat on top and bottom.
• Mix marinade and soak meat for several hours, then barbecue.
• NOTE: I removed the 1/8 t kosher salt after the reviews, although I suspect those reviewers probably used regular soy sauce rather than the low sodium as listed. When I use the Italian dressing, I don't use the kosher salt, but if I use olive oil, I do use it.