Stuffed Flank Steak

Name: Stuffed Flank Steak
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps butter or margarine; 680 grams flank steak, pounded thin for easy rolling; 1 clove garlic, minced; 298 grams mushroom gravy; 2 green onions, chopped; 2 Tbsps grated Parmesan cheese; 1 red bell pepper, chopped; 59 milliliters red wine; 473 milliliters dry stuffing mix; 237 milliliters boiling water

Stuffed Flank Steak might be a good recipe to expand your main course recipe box. This recipe covers 34% of your daily requirements of vitamins and minerals. This recipe serves 4. One portion of this dish contains about 48g of protein, 19g of fat, and a total of 677 calories. A mixture of butter, flank steak, parmesan cheese, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the red wine you could follow this main course with the Red Wine Chocolate Cake #SundaySupper as a dessert. From preparation to the plate, this recipe takes about 1 hour and 10 minutes. It will be a hit at your valentin day event.

Instructions

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

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Oven

In a medium bowl, combine the stuffing mix, water and butter or margarine.

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Stuffing Mix

Butter

Water

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Bowl

Mix well and let stand for 5 minutes. Spoon the stuffing onto the steak, leaving a 1 inch border.

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Stuffing

Steak

Add the green onions and the red bell pepper.

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Red Pepper

Green Onions

Roll from the long edge of the steak and secure with wooden toothpicks.

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Steak

Roll

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Toothpicks

Place steak seam side down in a 9x13 inch baking dish.

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Steak

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Baking Pan

In a separate small bowl, combine the gravy, wine OR apple juice, garlic and cheese.

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Apple Juice

Cheese

Garlic

Gravy

Wine

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Bowl

Mix well and pour over the steak.

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Steak

Bake at 350 degrees F (175 degrees C) for 1 hour, remove from oven and let stand before slicing.

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Oven

Equipment

Ingredients

Servings:

2Tbsps

butter or margarine 680grams

flank steak, pounded thin for easy rolling 1clove

garlic, minced 298grams

mushroom gravy 2

green onions, chopped 2Tbsps

grated Parmesan cheese 1

red bell pepper, chopped 59milliliters

red wine 473milliliters

dry stuffing mix 237milliliters

boiling 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 Peju Province Merlot. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 38 dollars per bottle.

Peju Province Merlot

The 2010 vintage showcases Merlot's stylish and alluring characteristics with vivid flavors of plum and black currant. Hints of anise and vanilla on the nose open up to complex, integrated layers of raspberry, cherry and cocoa flavors that impart a striking impression on the palate.