Seared And Stuffed Flank Steak
Seared And Stuffed Flank Steak

Hello everybody, it’s Jim, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, seared and stuffed flank steak. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

I turned the steak once during the cooking process as well as broiled it at the end. Here's the Seared and Stuffed Flank Steak along with the Brussel Sprout Burgers. Seared and Stuffed Flank Steak. in Dinner ideas, Grilled, Recipes. I am always thrilled when I find a recipe that allows me to take an inexpensive cut of meat and transform it into an Super Chef meal.

Seared And Stuffed Flank Steak is one of the most well liked of current trending meals in the world. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look fantastic. Seared And Stuffed Flank Steak is something that I’ve loved my whole life.

To get started with this particular recipe, we must first prepare a few components. You can have seared and stuffed flank steak using 11 ingredients and 15 steps. Here is how you can achieve that.

The ingredients needed to make Seared And Stuffed Flank Steak:
  1. Get 1 lb Flank steak
  2. Take 4 oz Fresh spinach
  3. Make ready 1 Roasted red bell pepper
  4. Take 1 Roasted Roma tomato
  5. Take 3 oz Blue cheese
  6. Take 2 tbsp Flour
  7. Get 1 Egg yolk
  8. Get 1/2 tsp Garlic powder
  9. Take 1/2 tsp Onion powder
  10. Make ready 1/2 tsp Freshly cracked pepper
  11. Make ready 1/2 tsp Mediterranean Sea salt

In a small nonstick skillet, saute onion in butter until tender. Flank steak is pounded thin, and layered with prepared stuffing mix, green onions, and chopped bell pepper. It is then rolled up and baked for about an hour in a sauce of mushroom gravy and wine or apple juice, with garlic and Parmesan cheese. What goes with that perfectly seared sirloin or that meaty flank?

Instructions to make Seared And Stuffed Flank Steak:
  1. Preheat the oven to 425°F.
  2. Place the grain of the steak from front to back (lengthwise from your body).
  3. Use a very sharp knife and butterfly the steak. Accomplish this by placing your knife horizontally to the ground and making a slice through the middle and opening the steak up like a book.
  4. Roast the pepper and tomato then dice.
  5. Add all the stuffing ingredients to a mixing bowl and combine.
  6. Layer the stuffing on the meat.
  7. Roll the meat so it retains it's long tubular shape and prevent the stuffing from escaping. Stuff escaping bits back in there. Explain that the meat is its home. "Are you too good for your home? Get in there!!!"
  8. Use cooking twine to retain the tube shape. Wrap it around the beef from the bottom and tie on top. Tuck the ends under the bottom and secure with twine.
  9. Wrap the steak with Saran Wrap and marinate for 30 minutes.
  10. Break out a baking pan and use a non-stick cooking spray to coat.
  11. Place the steak on the tray.
  12. Cook for 25 minutes.
  13. Then broil for 8 minutes, rotating halfway through.
  14. Remove from the oven and allow to rest for 5-10 minutes before serving.
  15. Slice and serve hot.

It is then rolled up and baked for about an hour in a sauce of mushroom gravy and wine or apple juice, with garlic and Parmesan cheese. What goes with that perfectly seared sirloin or that meaty flank? From steakhouse classics to simple crunchy salads, we have the side dish recipes to round out a steak dinner.. Seared flank steak stuffed with sweet chunks of fresh lobster and topped with a buttery Parmesan cream sauce is undoubtedly a combination made in heaven. Make this when you really want to treat yourself to an indulgent dinner at home!

So that is going to wrap this up with this exceptional food seared and stuffed flank steak recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!