Hearty Tuscan Herb Parmesan-Stuffed Flank Steak

Name: Hearty Tuscan Herb Parmesan-Stuffed Flank Steak
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 8
Cuisine: Global
Ingredients: 907 grams beef flank steak; 2 Tbsps butter or margarine, divided; 1 stalk celery, sliced; 473 milliliters plain croutons; 118 milliliters chopped onions; 118 milliliters KRAFT Seasoned Grated Parmesan Cheese Rosemary & Garlic, divided; 2 Tbsps water

Hearty Tuscan Herb Parmesan-Stuffed Flank Steak might be just the main course you are searching for. This recipe covers 14% of your daily requirements of vitamins and minerals. One portion of this dish contains around 26g of protein, 21g of fat, and Head to the store and pick up onions, water, celery, and a few other things to make it today. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. It will be a hit at your valentin day event.

Instructions

Heat oven to 350F.

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Oven

Melt 1 Tbsp. butter in large ovenproof skillet on medium-high heat.

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Butter

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Frying Pan

Add vegetables; cook and stir 5 to 7 min. or until crisp-tender.

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Vegetable

Remove from heat.

Stir in croutons, water and half the cheese.

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Croutons

Cheese

Water

Use sharp knife to partially cut steak horizontally in half, starting at thickest side of steak and being careful not to cut through to opposite side of steak. Open steak.

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Steak

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Knife

Spread vegetable mixture onto one cut side of steak; roll up, starting at one long side. Tie closed with kitchen string.

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Vegetable

Spread

Steak

Roll

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Kitchen Twine

Melt remaining butter in same skillet.

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Butter

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Frying Pan

Add meat; cook 7 to 8 min. or until evenly browned, turning occasionally.

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Meat

Place skillet in oven.

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Frying Pan

Oven

Bake 35 min. or until steak is medium doneness (160F).

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Steak

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Oven

Remove from oven. Top steak with remaining cheese; let stand 10 min.

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Cheese

Steak

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Oven

Remove and discard string before slicing steak.

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Steak

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Ingredients

Servings:

907grams

beef flank steak 2Tbsps

butter or margarine, divided 1stalk

celery, sliced 473milliliters

plain croutons 118milliliters

chopped onions 118milliliters

KRAFT Seasoned Grated Parmesan Cheese Rosemary & Garlic, divided 2Tbsps

water

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. You could try Director's Merlot. Reviewers quite like it with a 5 out of 5 star rating and a price of about 21 dollars per bottle.