Herb-Stuffed Flank Steak Recipe

Name: Herb-Stuffed Flank Steak
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (2-pound) flank steak, trimmed of excess fat; 1 medium-size yellow onion, peeled and minced; 1/2 cup finely chopped celery; 1/4 cup butter or margarine; 2 cups soft white bread crumbs; 1 1/2 teaspoons salt; 1/4 teaspoon pepper; 1 tablespoon minced parsley; 1/4 teaspoon thyme; 1/4 teaspoon marjoram; 1/4 teaspoon sage; 2 tablespoons beef drippings or cooking oil; 2 cups beef broth or dry red wine; 3 tablespoons flour mixed with 3 tablespoons cold water

Servings: persons

1 (2-pound) flank steak, trimmed of excess fat
1 medium-size yellow onion, peeled and minced
1/2 cup finely chopped celery
1/4 cup butter or margarine
2 cups soft white bread crumbs
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 tablespoon minced parsley
1/4 teaspoon thyme
1/4 teaspoon marjoram
1/4 teaspoon sage
2 tablespoons beef drippings or cooking oil
2 cups beef broth or dry red wine
3 tablespoons flour mixed with 3 tablespoons cold water

1
Preheat oven to 325F.
2
Score one side of steak in a crisscross pattern, making cuts 1/8 deep and 1 apart.
3
Saute onion and celery in butter over moderately low heat 8 minutes until pale golden; off heat, mix in crumbs, 1 teaspoon salt, 1/8 teaspoon pepper, and the herbs.
4
Sprinkle unscored side of steak with remaining salt and pepper and spread stuffing to within 1 of edges, patting down firmly.
5
Roll jelly-roll style, starting from a short side, and tie well with string (around the roll and end over end).
6
Brown roll in drippings in a Dutch oven over moderate heat 7-10 minutes, add broth, cover, and bake 1 1/2 hours until tender.
7
Transfer meat to a platter and remove strings.
8
Mix flour-water paste into pan liquid and heat, stirring, until thickened.
9
Cut steak crosswise into thick slices and serve with gravy.
10
VARIATION
11
Argentine Stuffed Flank Steak: Score steak as directed above, then prepare the following stuffing: remove casings from 1/2 pound chorizo or other garlic-flavored sausage and Saute the meat, breaking it up, 5 minutes over moderately high heat.
12
Add 1/2 cup minced celery and 4 minced scallions and Saute 5 minutes longer.
13
Off heat mix in 1/2 cup soft white bread crumbs, 1/4 cup minced parsley, 1/2 teaspoon salt, and 1 lightly beaten egg.
14
Spread on steak as directed above, then roll, brown, and bake as directed.
15
Serve with a peppery chili sauce.

253

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 (2-pound) flank steak, trimmed of excess fat, 1 medium-size yellow onion, peeled and minced, 1/2 cup finely chopped celery, 1/4 cup butter or margarine, and more.

Yes, Herb-Stuffed Flank Steak falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Herb-Stuffed Flank Steak

How did you like this recipe?

Frequently Asked Questions