Seared And Stuffed Flank Steak
Seared And Stuffed Flank Steak

Hey everyone, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, seared and stuffed flank steak. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Or in my case, two flank steaks. Here's the Seared and Stuffed Flank Steak along with the Brussel. Truffled Flank Steak - Reverse Seared on the Big Green Egg - COOK WITH ME. These juicy Stuffed Flank Steak (aka beef rolls, steak rolls or pinwheels).whatever you want to call them just know it's the EASIEST and most delicious best flank Sear - A cast iron is best for a good sear.

Seared And Stuffed Flank Steak is one of the most well liked of current trending foods in the world. It’s appreciated by millions every day. It’s simple, it is fast, it tastes yummy. They’re fine and they look fantastic. Seared And Stuffed Flank Steak is something which I have loved my entire life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook 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. Make ready 1 lb Flank steak
  2. Take 4 oz Fresh spinach
  3. Get 1 Roasted red bell pepper
  4. Take 1 Roasted Roma tomato
  5. Prepare 3 oz Blue cheese
  6. Get 2 tbsp Flour
  7. Make ready 1 Egg yolk
  8. Make ready 1/2 tsp Garlic powder
  9. Take 1/2 tsp Onion powder
  10. Get 1/2 tsp Freshly cracked pepper
  11. Prepare 1/2 tsp Mediterranean Sea salt

Drizzle the stuffed flank steak with olive oil and season with a big pinch of salt and pepper. Pour the rest of the can of tomato sauce over the top and. Flank steak is a fairly tough cut of meat due to its leanness. Our simple marinade has just four ingredients and is the perfect way to prepare flank steak for the grill.

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.

Flank steak is a fairly tough cut of meat due to its leanness. Our simple marinade has just four ingredients and is the perfect way to prepare flank steak for the grill. While acidic citrus juice and salty soy sauce act to both season and tenderize the steak, olive oil helps to keep the meat supple and juicy. 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’s going to wrap this up for this special food seared and stuffed flank steak recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!