Stuffed Flank Steak Recipe

Name: Stuffed Flank Steak
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 c. vegetable oil; 3 Tbsp. butter; 3 c. bread cubes; 1 lb. lean ground beef; 1 c. finely chopped onion; 1/4 c. finely chopped celery; 1 egg, beaten; 2 cloves garlic, minced; 1 Tbsp. minced parsley; 1 1/2 tsp. salt; 1/4 tsp. dried whole thyme; 1/4 tsp. freshly ground pepper; 1 (1 3/4 lb.) flank steak; 2 Tbsp. butter; 1 Tbsp. vegetable oil; salt and pepper to taste; 2 bay leaves; 1 carrot, thinly sliced; 1 onion, finely chopped; 1 large tomato, coarsely chopped; 1 tsp. dried whole thyme; 2 c. canned diluted beef broth; 1 c. Burgundy or other red wine; 1/4 c. cold water; 2 Tbsp. cornstarch

Servings: persons

1/4 c. vegetable oil
3 Tbsp. butter
3 c. bread cubes
1 lb. lean ground beef
1 c. finely chopped onion
1/4 c. finely chopped celery
1 egg, beaten
2 cloves garlic, minced
1 Tbsp. minced parsley
1 1/2 tsp. salt
1/4 tsp. dried whole thyme
1/4 tsp. freshly ground pepper
1 (1 3/4 lb.) flank steak
2 Tbsp. butter
1 Tbsp. vegetable oil
salt and pepper to taste
2 bay leaves
1 carrot, thinly sliced
1 onion, finely chopped
1 large tomato, coarsely chopped
1 tsp. dried whole thyme
2 c. canned diluted beef broth
1 c. Burgundy or other red wine
1/4 c. cold water
2 Tbsp. cornstarch

1
Heat first the oil and butter in a large skillet over medium heat.
2
Add bread cubes and saute until browned on all sides. Remove from heat.
3
Combine ground beef and next 8 ingredients in a large bowl; mix well.
4
Gently stir in sauteed bread cubes.
5
Cut a large pocket lengthwise in flank steak.
6
Stuff steak with ground beef mixture.
7
Secure with string at 2-inch intervals.
8
Heat remaining butter and oil in a large Dutch oven over medium-high heat.
9
Sprinkle steak with salt and pepper and brown in oil.
10
Add bay leaves, carrot, onion, tomato and thyme.
11
Cook, uncovered, 5 minutes over medium heat.
12
Add broth and wine; bring to a boil. Reduce heat, cover and simmer 1 hour and 15 minutes.
13
Transfer meat to serving platter.
14
Remove string and keep warm.

775

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.

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

You need 25 ingredients. The key ingredients include: 1/4 c. vegetable oil, 3 Tbsp. butter, 3 c. bread cubes, 1 lb. lean ground beef, and more.

Yes, 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.

Stuffed Flank Steak

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