Vegetable-Stuffed Flank Steak Recipe

Name: Vegetable-Stuffed Flank Steak
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 beef flank steak (about 1-1/2 pounds); 1/8 teaspoon plus 1/2 teaspoon salt, divided; 1/8 teaspoon pepper; 4 bacon strips, diced; 3 leeks (white portion only), sliced; 1-1/2 cups chopped sweet yellow pepper; 1-1/2 cups chopped celery, divided; 1/2 pound baby spinach, torn; 1 teaspoon dried thyme; 1 teaspoon dried basil; 2 garlic cloves, minced; 3 tablespoons olive oil; 1 medium onion, cut into wedges; 1 cup water; 1/2 cup beef broth; 2 teaspoons tomato paste; 1 bay leaf

Servings: persons

1 beef flank steak (about 1-1/2 pounds)
1/8 teaspoon plus 1/2 teaspoon salt, divided
1/8 teaspoon pepper
4 bacon strips, diced
3 leeks (white portion only), sliced
1-1/2 cups chopped sweet yellow pepper
1-1/2 cups chopped celery, divided
1/2 pound baby spinach, torn
1 teaspoon dried thyme
1 teaspoon dried basil
2 garlic cloves, minced
3 tablespoons olive oil
1 medium onion, cut into wedges
1 cup water
1/2 cup beef broth
2 teaspoons tomato paste
1 bay leaf

1
Cut steak horizontally from a long side to within 1/2 in. of opposite side. Open steak so it lies flat; cover with plastic wrap. Flatten to 1/4-in. thickness. Remove plastic; sprinkle steak with 1/8 teaspoon salt and pepper. Set aside. In a skillet, cook bacon until crisp. Remove to paper towels. Drain, reserving 2 tablespoons drippings.
2
In the drippings, saute leeks, yellow peppers and 1 cup celery until tender. Stir in spinach, thyme, basil and bacon. Spoon over meat to within 1/2 in. of edges. Roll up tightly jelly-roll style, starting with a long side. Tie with kitchen string.
3
Rub steak with garlic and remaining salt. In a large skillet, brown meat in oil on all sides. Place in a greased shallow roasting pan. Add onion and remaining celery. Combine remaining ingredients; pour over steak. Cover loosely with foil.
4
Bake at 350u00b0 for 1 hour. Baste with drippings. Bake, uncovered, 15 minutes longer or until meat is tender. Let stand for 10-15 minutes. Remove string and slice. Discard bay leaf; thicken juices if desired.

819

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 17 ingredients. The key ingredients include: 1 beef flank steak (about 1-1/2 pounds), 1/8 teaspoon plus 1/2 teaspoon salt, divided, 1/8 teaspoon pepper, 4 bacon strips, diced, and more.

Yes, Vegetable-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.

Vegetable-Stuffed Flank Steak

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