Easiest Way to Prepare Seared And Stuffed Flank Steak in 12 Minutes for Mom

Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, seared and stuffed flank steak. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Or in my case, two flank steaks. Truffled Flank Steak - Reverse Seared on the Big Green Egg - COOK WITH ME. Using a sharp knife, butterfly the flank steak by cutting it from right to left Spread the mixture over the steak and roll with the grain Truss the steak with cotton kitchen twine 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 popular of current trending meals on earth. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Seared And Stuffed Flank Steak is something that I’ve loved my entire life. They are fine and they look fantastic.

To begin with this particular recipe, we must first prepare a few ingredients. You can have seared and stuffed flank steak using 11 ingredients and 15 steps. Here is how you cook it.

The ingredients needed to make Seared And Stuffed Flank Steak:

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

Must make this for a client soon! 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 This is a delicious flank steak. The stuffing makes it much more filling, but there's never any left over!

Steps 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.

This Rolled Flank Steak, Stuffed with Prosciutto, Basil, and Roasted Red Peppers, is one of our favorites for company and family get-togethers! This classic beef roulade makes a dramatic presentation. You can do a lot of the work in advance — marinating, stuffing and rolling. Flank steak is a fairly popular cut of beef, and for good reason — it's flavorful, inexpensive, and incredibly versatile! Unfortunately I've had my fair share of tough Thankfully this recipe for balsamic flank steak stuffed with prosciutto and cheese has renewed my faith in the often-too-tough meat.

So that is going to wrap it up for this exceptional food seared and stuffed flank steak recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!