92 Ratings
  • 4 Rating Star 43
  • 5 Rating Star 38
  • 3 Rating Star 7
  • 1 Rating Star 2
  • 2 Rating Star 2

This is a delicious flank steak. The stuffing makes it much more filling, but there's never any left over! Can also be cooked in the microwave. Just cover and cook at medium setting (50 per cent) in a microwave-safe dish for 30 minutes, rotating dish halfway through cooking. Serve with sauce from the pan.

prep:
10 mins
cook:
1 hr
total:
1 hr 10 mins
Servings:
4
Max Servings:
4
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Ingredients

Directions

  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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.

Nutrition Facts

497 calories; 25.75 g protein; 28.86 g carbohydrates; 29.45 g fat; 71.09 mg cholesterol; 1102.01 mg sodium.Full Nutrition


Reviews (66)

Read All Reviews

Most helpful positive review

Anonymous
09/26/2007
This was a great recipe!! I had no intention of making this at first. I had defrosted a flank steak and was going to cook plain on the grill and then looked for a recipe containing flank steak. I already marinated it with olive oil balsamic vinegar and steak seasoning for a few hours so wasnt sure how it would incorporate into this recipe but it did. Also instead of brown gravy I used a can of campbells brown gravy w/onions (i also didnt have wine but the seasoning from my marinade was enough) which gave it a fabulous taste. I pounded down the meat as much as I could beforehand and also did additional seasoning of salt throughout to make sure it had flavor which it definitely did. I had to do a bit of a butterfly cut on both sides of the meat to ensure that I had enough room to roll it with all of the stuffing. I tied it with string and put toothpicks at the ends to be sure everything stayed in. I also put a bit of mozzarella. I cooked an hour and it came out perfectly and pretty tender even my two young kids liked this recipe which is surprising as not alot of children like steak. My family liked this recipe and I was pretty impressed with the results. Dont hesitate to make this. I now have something else to cook other than the normal boring things.
(54)

Most helpful critical review

Anonymous
04/21/2004
I was disappointed after all the good reviews. It looks nice when sliced but the flavor seemed too much like cafeteria food and it's not something I would want people to know came from my kitchen. I won't be making this again it's just not to my taste.
(2)
92 Ratings
  • 4 Rating Star 43
  • 5 Rating Star 38
  • 3 Rating Star 7
  • 1 Rating Star 2
  • 2 Rating Star 2
VORCHA
09/13/2006
I have made this twice now. The first time I found the stuffing a bit bland and the steak came out overcooked in the oven. The second time I used regular onions satued them in olive oil added 1/2 cup Parmesan cheese 2 cloves minced garlic and 1/2 cup slivered pancetta. Rub the outside of the roast with olive oil rosemary garlic and salt and pepper. I briefly browned the roast on all sides on the stovetop and then placed in the oven for 30 minutes. I added 1/2 cup of red wine 2 tablespoons unsalted butter and 1 cup sliced mushrooms to the pan drippings to make the sauce to serve over the roast.
(106)
Anonymous
09/26/2007
This was a great recipe!! I had no intention of making this at first. I had defrosted a flank steak and was going to cook plain on the grill and then looked for a recipe containing flank steak. I already marinated it with olive oil balsamic vinegar and steak seasoning for a few hours so wasnt sure how it would incorporate into this recipe but it did. Also instead of brown gravy I used a can of campbells brown gravy w/onions (i also didnt have wine but the seasoning from my marinade was enough) which gave it a fabulous taste. I pounded down the meat as much as I could beforehand and also did additional seasoning of salt throughout to make sure it had flavor which it definitely did. I had to do a bit of a butterfly cut on both sides of the meat to ensure that I had enough room to roll it with all of the stuffing. I tied it with string and put toothpicks at the ends to be sure everything stayed in. I also put a bit of mozzarella. I cooked an hour and it came out perfectly and pretty tender even my two young kids liked this recipe which is surprising as not alot of children like steak. My family liked this recipe and I was pretty impressed with the results. Dont hesitate to make this. I now have something else to cook other than the normal boring things.
(54)
Anonymous
01/09/2004
This IS the recipe!! It makes you feel like Emerils dad or something!! I couldn't imagine something so simple to put together with better presentation. A little red wine in the mushroom gravy makes it even better!! 4 Stars does not do this recipe justice!
(30)
Anonymous
12/04/2008
My mother god rest her soul made this dish and everytime she made it my step-dad would say AMBROSIA and he'd have twinkles in his eyes! As I only had a.95 of a pound of flank steak I had to recalculate for the 2 servings measurements. I used one cup of a stove top chicken stuffing mix. To this I added one stalk of chopped celery and half of a regular yellow onion which I sautee'ed both for a few minutes before adding it to the bread crumbs. Instead of water I just happened to have some College Inn Beef Broth opened so in it went! Pounded meat then seasoned both sides with some Mc Cormicks Steakhouse Grinder Seasoning and Fresh Cracked Pepper. Did'nt add any additional salt as the butter is salted and so is the broth. To a jar of Heinz Savory Brown Gravy went in the wine parmesan cheese and garlic. Top back on I gave it a good shaking notice how you dont have to use a separate dish for this step;-) Served over egg free noodles with some french style green beans drool This truly is Ambrosia at its finest and I highly recommend eveyone try this recipe! P.S. please please please make sure to let the steak rest for awhile before slicing it helps keep the stuffing intact!:-)
(26)
Shelley W
01/30/2003
If you're looking for a new way to cook flank steak THIS IS IT! It was easy and delicious! I used a 2lb. steak and left everthing the same and it was perfect! I wouldn't dream of doubling the gravy because this would seriously detract from the wonderful flavors of the steak and stuffing. It's a keeper and makes great leftovers too! Yummmy!
(15)
Anonymous
12/13/2004
Very easy good and elegant to serve! I used someone's suggestion and make a double batch of gravy with fresh mushrooms and saved half of it to serve with the roast. I also added rosemary to give a better flavor. I pounded and marinated the meat overnight with red wine steak seasoning and soy sauce and it make the flavor bake through the meat! I baked for only 50 minutes because I like my meat med-well and it was perfect! This recipe was very moist but I must admit that I opened the oven half way through cooking and put the fallen gravey back on top.
(12)
Linda Scully
10/27/2007
I found that the 2cups of stuffing was too much. However I added half a small can of chopped mushrooms to the stuffing and put the remaining mushrooms in the sauce. Also I cooked the flank steak for about 50 minutes-we like it more on the rare side-and it was great! I will definietly make this again.
(9)
Helen Lang Rosenbaum
12/19/2007
Very tasty! this is a very rich meal so be careful what you serve with it. Origionally I served it with Asparagus rolatina-not a good choice as both are rich. Now I keep the side dishes light with just a salad and steamed vegetable.
(7)
Anonymous
02/13/2003
I made this for my husband for Valentine's Day and he loved it. Next time I will season the meat for a little more flavor but it's definitely worth making again. Oh also do double the recipe for the gravy. This is one of those recipes that appears much more gourmet and "fancy" when it is finished more so than it is. Good for guests.
(6)