Stuffed Flank Steak Florentine Recipes

Steps:

• In a large bowl, combine the stuffing, onion, celery and parsley. In a small bowl, beat the egg substitute; stir in broth and butter. Pour over stuffing mixture. Sprinkle with seasoned salt and pepper; stir well., Pound steak to 1/2-in. thickness. Spread 1-1/2 cups stuffing mixture over steak. Roll up, starting with a short side; tie with string. Place in a 5-qt. slow cooker. Remaining stuffing can be wrapped tightly in foil and placed over the rolled steak., Cover and cook on low for 6-8 hours or until a thermometer inserted in stuffing reads 160° and meat is tender. Remove string before slicing.

Steps:

• Butterfly the steak by slicing lengthwise and opening it up like a book. Pound the meat gently with a mallet to flatten and even out the thickness; rub all sides with olive oil and generously season with salt and pepper.
• With the steak lying lengthwise, scatter the spinach leaves evenly over the surface of the meat, leaving a 1-inch border all around. Arrange the carrots in long rows across the steak, about 2 inches apart. Put the egg strips and olives between the carrot rows. Scatter the onion rings and cheese over the filling, sprinkle with salt and red pepper flakes. Carefully roll the meat up over the filling, from bottom to top, into a long thick cylinder (jellyroll-style.) Tie with butcher's twine to hold it together, as you would a roast.
• Coat a large Dutch oven or pan with olive oil and put over moderate heat. Lay the stuffed steak in the hot oil and sear until browned on all sides, 5 to 7 minutes. Pour in the wine and enough water to come up almost to the top of the meat. Toss in the head of garlic, onion, and herbs to flavor the broth. Cover, and slowly simmer on medium-low heat until the meat is fork-tender, about 1 1/2 hours, turning the meat over once halfway through cooking. Taste the broth before serving and adjust spices, if necessary.
• Transfer the matambre to a cutting board and let rest for 15 minutes. Remove the kitchen strings and cut crosswise into 1-inch slices ¿ the colors of the filling will look absolutely gorgeous spiraled in the steak. Spoon some of the sauce over the meat and serve. Matambre is good hot, room temperature, or cold.

Steps:

• Slightly score flank steak on each side at 1 inch intervals.
• Combine stuffing with beef broth, butter and cheese.
• Spread mustard over flank steak, then spread stuffing over steak and roll up like a jelly roll.
• Tie with string.
• Rub with oil sprinkle with salt and pepper on the outside and put into crock pot.
• Mix gravy and water.
• Pour over meat.
• Cover and cook low, 8 hours.
• Remove meat from crock pot. Stir gravy well to blend (Some of the stuffing mix will come out of the flank steak while it is cooking and this will thicken the gravy a bit more).
• Slice into serving sized pieces.
• Serve with gravy on the side to put on the steak and potatoes if you are serving them.

Steps:

• Preheat oven to 350°. In a small nonstick skillet, saute onion in butter until tender. In a large bowl, combine the bread crumbs, poultry seasoning, salt, 1/8 teaspoon pepper and onion., Flatten steak to 1/2-in. thickness; spread with stuffing to within 1 in. of edges. Roll up jelly-roll style, starting with a long side; tie with kitchen string. Rub with remaining pepper. , Place in an 11x7-in. baking dish coated with cooking spray. Bake, uncovered, until meat is tender, 50-55 minutes. , Remove meat and discard string. Cut into slices and keep warm. Skim fat from pan juices; pour into a small saucepan. Combine flour and broth until smooth; stir into juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with steak.

Steps:

• Preheat oven to 350 degrees.
• Lay steak out flat on the cutting board and sprinkle with salt and pepper to taste.
• Spread entire block of cream cheese on one side of steak (really pile it on there!); sprinkle cream cheese with garlic powder, onion powder, salt and pepper to taste.
• Sprinkle cream cheese side with spinach, then fold other half of steak over the side with cream cheese.
• Place on baking sheet, then pour beef stock and red wine over the top. Bake for 60 minutes, adding additional beef stock as needed.
• When done, remove from oven and place steak on cutting board to rest. Pour drippings into pan and whisk in mixture of water and corn starch, then bring to boil and cook to desired thickness.
• Serve slices of steak with gravy (there is no good way to cut this by the way!).

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, combine the stuffing mix, water and butter or margarine. Mix well and let stand for 5 minutes. Spoon the stuffing onto the steak, leaving a 1 inch border. Add the green onions and the red bell pepper.
• Roll from the long edge of the steak and secure with wooden toothpicks. Place steak seam side down in a 9x13 inch baking dish.
• In a separate small bowl, combine the gravy, wine OR apple juice, garlic and cheese. Mix well and pour over the steak.
• Bake at 350 degrees F (175 degrees C) for 1 hour, remove from oven and let stand before slicing.

Steps:

• 1. Preheat the oven to 325°F. Lightly grease a 2-quart casserole dish and set aside. 2. In a large bowl, combine all of the stuffing ingredients. Set aside. 3. Rinse the flank steak and pat it dry. Then use a sharp knife to score the steak in a diamond pattern on one side, if not already scored when purchased. Place 2 cups of the stuffing mixture on the unscored side of the steak, patting it almost to the edges of the meat. Roll the steak up jelly-roll fashion, and secure with skewers or string. Place the extra stuffing in the prepared dish, cover, and bake alongside the stuffed steak for the last 40 minutes of baking time. For a crisper crust, uncover the stuffing during the last 10 minutes. 4. Place the vegetable oil in a large, deep ovenproof skillet over medium heat. Add the stuffed steak, and carefully brown it on all sides for about 20 minutes. Add all of the remaining ingredients except for the mushrooms. 5. Cover the skillet and bake for 1 hour. Add the mushrooms and bake for 30 additional minutes, or until the meat is thoroughly cooked and tender and has reached a temperature of at least 145°F, pouring in additional beef broth or water as needed.