A simple cheese and parsley stuffing adds flair to ordinary flank steak. I make this entree often. --Tami Dristiliaris, Dracut, Massachusetts
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 Moregood flavor, but difficult to roll. Flank steak was a bit tough - both to cut & chew. Probably will not make again.
Read MoreGood 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.
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!
good flavor, but difficult to roll. Flank steak was a bit tough - both to cut & chew. Probably will not make again.
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!
