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My review
Parsley-Stuffed Flank Steak
Tami Dristiliaris
"A simple cheese and parsley stuffing adds flair to ordinary flank steak. I make this entree often. --Tami Dristiliaris, Dracut, Massachusetts"
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Ingredients
1 h 40 m servingsOriginal recipe yields 8 servings
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- US
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Directions
{{model.addEditText}} Print- Butterfly the flank steak, cutting horizontally from a long side to within 1/2 in. of opposite side. Open and place on a large piece of heavy-duty aluminum foil (about 18 in. square). Sprinkle parsley, garlic and cheese over meat to within 1/2 in. of edges. Roll up tightly jell-roll style, starting with a long side. Wrap tightly in foil.
- Place in a 13-in. x 9-in. x 2-in. baking dish. Bake at 325 degrees F for 1-1/2 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F). Wrap and slice steak.
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Reviews
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10/20/2006
Good flavor, but definitely didn't need to bake for 1.5 hours. Took out after 1 hr 15 min and was well done. Added steak seasoning to the outside before wrapping.
9/5/2007
I added fresh minced garlic, fresh cut rosemary (because my boyfriend is a fan) and portebello mushroom to the inside. I swapped the cheese for the grated parm that I had in the fridge. Big hit...
9/13/2009
I first seared mine in some olive oil, carfully rolling over until all the sides were browned. This was fairly easy but I can never get this cut of meat to turn out tender!.. It was good but I ...
7/14/2008
Only cook for about an hour. I added some parm as well. It was good.
11/4/2007
good flavor, but difficult to roll. Flank steak was a bit tough - both to cut & chew. Probably will not make again.