Rice-Stuffed Flank Steak Recipe

Name: Rice-Stuffed Flank Steak
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 beef flank steak (3/4 pound); 3 tablespoons Worcestershire sauce; 1 tablespoon reduced-sodium soy sauce; 1 teaspoon garlic powder; 1/8 teaspoon Liquid Smoke, optional; 3/4 cup fresh broccoli florets, chopped; 2/3 cup water; 1/2 cup sliced fresh mushrooms; 2 tablespoons chopped onion; 2 tablespoons chopped sweet red pepper; 1/2 cup uncooked instant rice; 2 ounces smoked Gouda cheese, shredded; 1/8 teaspoon seasoned salt; 1/8 teaspoon cayenne pepper

Servings: persons

1 beef flank steak (3/4 pound)
3 tablespoons Worcestershire sauce
1 tablespoon reduced-sodium soy sauce
1 teaspoon garlic powder
1/8 teaspoon Liquid Smoke, optional
3/4 cup fresh broccoli florets, chopped
2/3 cup water
1/2 cup sliced fresh mushrooms
2 tablespoons chopped onion
2 tablespoons chopped sweet red pepper
1/2 cup uncooked instant rice
2 ounces smoked Gouda cheese, shredded
1/8 teaspoon seasoned salt
1/8 teaspoon cayenne pepper

1
Starting along one long side, cut a horizontal slit through the steak to within 1/2 in. of the opposite side, forming a pocket.
2
In a large resealable plastic bag, combine the Worcestershire sauce, soy sauce, garlic powder and Liquid Smoke if desired; add the steak. Seal bag and turn to coat; refrigerate for at least 30 minutes.
3
Meanwhile, in a small saucepan, combine the broccoli, water, mushrooms, onion and red pepper. Bring to a boil. Stir in rice; cover and remove from the heat. Let stand for 5-10 minutes or until water is absorbed. Fluff with a fork; stir in the remaining ingredients.
4
Drain and discard marinade. Stuff steak with 1 cup rice mixture. Transfer to an 8-in. square baking dish coated with cooking spray. Place remaining rice mixture around stuffed steak. Cover and bake at 350u00b0 for 40-45 minutes or until meat is tender.

248

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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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 beef flank steak (3/4 pound), 3 tablespoons Worcestershire sauce, 1 tablespoon reduced-sodium soy sauce, 1 teaspoon garlic powder, and more.

Yes, Rice-Stuffed Flank Steak falls under the Meat & Poultry 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.

That's it — enjoy your meal!

Rice-Stuffed Flank Steak

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions