Parsley-Stuffed Flank Steak

Rating: 4 stars

A simple cheese and parsley stuffing adds flair to ordinary flank steak. I make this entree often. --Tami Dristiliaris, Dracut, Massachusetts

By Allrecipes Member

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Recipe Summary test

prep:
10 mins
cook:
1 hr 30 mins
total:
1 hr 40 mins
Servings:
8
Yield:
8 servings
Nutrition Info
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

Nutrition Facts

Per Serving:
220 calories; protein 26.7g; carbohydrates 1g; fat 11.5g; cholesterol 54.3mg; sodium 152.9mg. Full Nutrition
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Reviews (9)

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Reviews:
Most Helpful Most Positive Least Positive Newest
RACROBIN
Rating: 4 stars
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. Read More
Helpful
(10)
kate
Rating: 5 stars
09/05/2007
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! And a beautiful dish! My first time butterflying...it really wasn't that difficult...Just make sure you have a really sharp knife handy! Read More
Helpful
(2)
Chris U Ledbetter
Rating: 3 stars
07/14/2008
Only cook for about an hour. I added some parm as well. It was good. Read More
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Traci-in-Cali
Rating: 4 stars
09/14/2009
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 was hoping for great! Read More
Sarah
Rating: 3 stars
11/04/2007
good flavor, but difficult to roll. Flank steak was a bit tough - both to cut & chew. Probably will not make again. Read More
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