Stuffed Flank Steak for Two

Name: Stuffed Flank Steak for Two
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 1
Cuisine: Global
Ingredients: 227 grams beef flank steak; 1 Tbsp butter, divided; 59 milliliters each finely chopped celery and onions; 2 Tbsps chopped fresh parsley; 118 milliliters KRAFT Shredded Parmesan Cheese, divided; 237 milliliters CLASSICO Roasted Garlic Pasta Sauce; 177 milliliters STOVE TOP Stuffing Mix for Chicken in the Canister; 177 milliliters water, divided

You can never have too many main course recipes, so give Stuffed Flank Steak for Two a try. This recipe serves 1. One serving contains 1339 calories, 82g of protein, and 61g of fat. It is perfect for valentin day. A mixture of beef flank steak, butter, water, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert.

Instructions

Heat oven to 350F.

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Oven

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

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Butter

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Frying Pan

Add celery and onions; cook and stir until 2 to 3 min. or until crisp-tender. Stir in 1/4 cup water; bring to boil.

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Celery

Onion

Water

Add stuffing mix, parsley and 6 Tbsp. cheese; mix lightly.

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Stuffing Mix

Parsley

Cheese

Remove from heat.

Butterfly steak by cutting it horizontally in half, cutting into thickest long side of steak and being careful to not cut all of the way through to opposite side of steak. Open steak like a book; spread bottom 3/4 of steak with stuffing mixture.

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Stuffing

Spread

Steak

Roll up, starting at bottom end; tie securely with string.

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Roll

Melt remaining butter in same skillet on medium heat.

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Butter

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Frying Pan

Add steak; cook 5 min. or until evenly browned on all sides, turning occasionally.

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Steak

Mix pasta sauce and remaining water until blended; pour over steak.

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Pasta Sauce

Steak

Water

Place in oven.

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Oven

Bake 30 to 35 min. or until steak is done.

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Steak

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Oven

Remove from oven; cover loosely with foil.

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Aluminum Foil

Oven

Let stand 5 min.

Transfer steak to cutting board.

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Steak

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Cutting Board

Remove and discard string. Slice steak.

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Steak

Serve topped with pasta sauce and remaining cheese.

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Pasta Sauce

Cheese

Equipment

Ingredients

Servings:

227grams

beef flank steak 1Tbsp

butter, divided 59milliliters

each finely chopped celery and onions 2Tbsps

chopped fresh parsley 118milliliters

KRAFT Shredded Parmesan Cheese, divided 237milliliters

CLASSICO Roasted Garlic Pasta Sauce 177milliliters

STOVE TOP Stuffing Mix for Chicken in the Canister 177milliliters

water, divided

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. You could try Provenance Vineyards Napa Valley Merlot. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 34 dollars per bottle.