"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Beef
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 12-05-2020, 08:04 PM   #1
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,453
Stuffed Flank Steak

In response to a request, here is my recipe for this dish:

STUFFED FLANK STEAK

1 Ea Flank Steak
2-3 C Prepared Stuffing (I used leftover thanksgiving stuffing)

Prepare the flank steak by using a mechanical tenderizer to break down the muscle fibers. Pound the steak to flatten and spread it out. Season with salt and pepper.

Position the steak on the cutting board with the grain running left and right.

Heat the stuffing and place it onto the steak in a slender roll along the length of the steak parallel to the muscle fibers. Roll the steak around the stuffing lengthwise and tie it with cooking twine every 1½ inches.

Sear the steak in a very hot skillet with a couple of tablespoons of oil. Turn to sear all sides.

Place the pan and steak into a 400ºF oven and cook to the desired degree of doneness.

Rest the steak for ten minutes, remove the strings and slice as desired.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 12-05-2020, 08:27 PM   #2
Cupcake
 
Kathleen's Avatar
 
Join Date: Dec 2009
Location: Mid-Atlantic, USA
Posts: 2,883
This sounds pretty good, Andy! Thanks for sharing!

So leftover dressing/stuffing? I never heard of such a thing. Where did you find it?
__________________


~Kathleen

A little bit Ginger. A little bit Mary Ann.
Kathleen is offline   Reply With Quote
Old 12-05-2020, 08:37 PM   #3
Chef Extraordinaire
 
msmofet's Avatar
 
Join Date: Apr 2009
Posts: 12,066
Thank you Andy.
__________________
There is freedom within, there is freedom without
Try to catch the deluge in a paper cup
There's a battle ahead, many battles are lost
msmofet is offline   Reply With Quote
Old 12-05-2020, 11:22 PM   #4
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,453
Quote:
Originally Posted by Kathleen View Post
This sounds pretty good, Andy! Thanks for sharing!



So leftover dressing/stuffing? I never heard of such a thing. Where did you find it?


Actually you can stuff it with anything. Spinach and feta, stove top, etc
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 12-06-2020, 05:44 AM   #5
Executive Chef
 
dragnlaw's Avatar
 
Join Date: Feb 2013
Location: Montreal
Posts: 4,568
Sounds delish Andy, thanks!
__________________
Meddle not in the affairs of dragons for you are crunchy and taste good with ketchup.
dragnlaw is offline   Reply With Quote
Old 12-06-2020, 06:51 AM   #6
Certified/Certifiable
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 10,766
Quote:
Originally Posted by Andy M. View Post
In response to a request, here is my recipe for this dish:

STUFFED FLANK STEAK

1 Ea Flank Steak
2-3 C Prepared Stuffing (I used leftover thanksgiving stuffing)

Prepare the flank steak by using a mechanical tenderizer to break down the muscle fibers. Pound the steak to flatten and spread it out. Season with salt and pepper.

Position the steak on the cutting board with the grain running left and right.

Heat the stuffing and place it onto the steak in a slender roll along the length of the steak parallel to the muscle fibers. Roll the steak around the stuffing lengthwise and tie it with cooking twine every 1½ inches.

Sear the steak in a very hot skillet with a couple of tablespoons of oil. Turn to sear all sides.

Place the pan and steak into a 400ºF oven and cook to the desired degree of doneness.

Rest the steak for ten minutes, remove the strings and slice as desired.
I have made this dish, and love it with a good beef gravy. It is called rouladen in Germany, and roulade in French cookin. Whatever you call it, it's delicious. Y can use many different stuffings for this dish. M y favorite is what Andy used.

Seeeeya; Chief Longwind of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- https://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Reply

Tags
flank steak, recipe, steak, stuffing

Stuffed Flank Steak In response to a request, here is my recipe for this dish: STUFFED FLANK STEAK 1 Ea Flank Steak 2-3 C Prepared Stuffing (I used leftover thanksgiving stuffing) Prepare the flank steak by using a mechanical tenderizer to break down the muscle fibers. Pound the steak to flatten and spread it out. Season with salt and pepper. Position the steak on the cutting board with the grain running left and right. Heat the stuffing and place it onto the steak in a slender roll along the length of the steak parallel to the muscle fibers. Roll the steak around the stuffing lengthwise and tie it with cooking twine every 1½ inches. Sear the steak in a very hot skillet with a couple of tablespoons of oil. Turn to sear all sides. Place the pan and steak into a 400ºF oven and cook to the desired degree of doneness. Rest the steak for ten minutes, remove the strings and slice as desired. 3 stars 1 reviews
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -5. The time now is 07:36 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.