Easiest Way to Make Seared And Stuffed Flank Steak in 17 Minutes for Family

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, seared and stuffed flank steak. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Seared And Stuffed Flank Steak is one of the most popular of current trending foods in the world. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Seared And Stuffed Flank Steak is something that I have loved my entire life. They are fine and they look wonderful.

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.

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

The ingredients needed to make Seared And Stuffed Flank Steak:

1. Get 1 lb Flank steak
2. Make ready 4 oz Fresh spinach
3. Get 1 Roasted red bell pepper
4. Take 1 Roasted Roma tomato
5. Get 3 oz Blue cheese
6. Get 2 tbsp Flour
7. Make ready 1 Egg yolk
8. Make ready 1/2 tsp Garlic powder
9. Make ready 1/2 tsp Onion powder
10. Make ready 1/2 tsp Freshly cracked pepper
11. Take 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 this up with this exceptional food seared and stuffed flank steak recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!