Stuffed Flank Steak

Name: Stuffed Flank Steak
Prep time: 6 h 25 min
Cook time: 6 h 25 min
Total time: 6 h 25 min
Yield: 6
Cuisine: Global
Ingredients: 237 milliliters beef broth; 454 grams beef flank steak; 79 milliliters butter, melted; 237 milliliters chopped celery; 227 grams package crushed corn bread stuffing; 118 milliliters egg substitute; 59 milliliters minced fresh parsley; 237 milliliters chopped onion; 1 teaspoons pepper; 1 teaspoons seasoned salt

You can never have too many main course recipes, so give Stuffed Flank Steak a try. One portion of this dish contains roughly 21g of protein, 25g of fat, and a total of 400 calories. This recipe serves 6. Head to the store and pick up seasoned salt, parsley, pepper, and a few other things to make it today. To use up the egg substitute you could follow this main course with the Blueberry Cake as a dessert. It is perfect for valentin day.

Instructions

In a large bowl, combine the stuffing, onion, celery and parsley. In a small bowl, beat the egg substitute; stir in broth and butter.

Ingredients you will need

Egg Substitute

Stuffing

Parsley

Butter

Celery

Broth

Onion

Equipment you will use

Bowl

Pour over stuffing mixture.

Ingredients you will need

Stuffing

Sprinkle with seasoned salt and pepper; stir well.

Ingredients you will need

Salt And Pepper

Pound steak to 1/2-in. thickness.

Ingredients you will need

Steak

Spread 1-1/2 cups stuffing mixture over steak.

Ingredients you will need

Stuffing

Spread

Steak

Roll up, starting with a short side; tie with string.

Ingredients you will need

Roll

Place in a 5-qt. slow cooker. Remaining stuffing can be wrapped tightly in foil and placed over the rolled steak.

Ingredients you will need

Stuffing

Steak

Equipment you will use

Slow Cooker

Aluminum Foil

Cover and cook on low for 6-8 hours or until a meat thermometer inserted in stuffing reads 160° and meat is tender.

Ingredients you will need

Stuffing

Meat

Equipment you will use

Kitchen Thermometer

Remove string before slicing.

Equipment

Ingredients

Servings:

237milliliters

beef broth 454grams

beef flank steak 79milliliters

butter, melted 237milliliters

chopped celery 227grams

package crushed corn bread stuffing 118milliliters

egg substitute 59milliliters

minced fresh parsley 237milliliters

chopped onion 1teaspoons

pepper 1teaspoons

seasoned salt

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are great choices for Steak. 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. The Rabble Merlot with a 4.1 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.

Rabble Merlot

Sporting black cherry, dark berry, malt chocolate with nuanced French Oak notes of vanilla and mocha. Elegant and refined on the palate with plenty of dark fruit leading into a silky, soft finish.