← Back to Search Results
baking, braising American
Herb-Stuffed Flank Steak

Photo by: Joey DeLeo
Comments: 1
 

Recipe

The herb-bread stuffing makes two pounds of steak do the job of three.

Yield: 6 servings

Ingredients

  • 1 (2-pound) flank steak, trimmed of excess fat
  • 1 medium-size yellow onion, peeled and minced
  • ½ cup finely chopped celery
  • ¼ cup butter or margarine
  • 2 cups soft white bread crumbs
  • 1½ teaspoons salt
  • ¼ teaspoon pepper
  • 1 tablespoon minced parsley
  • ¼ teaspoon thyme
  • ¼ teaspoon marjoram
  • ¼ teaspoon sage
  • 2 tablespoons beef drippings or cooking oil
  • 2 cups beef broth or dry red wine
  • 3 tablespoons flour mixed with 3 tablespoons cold water

Directions

Preheat oven to 325°F. Score one side of steak in a crisscross pattern, making cuts 1/8” deep and 1” apart.

Sauté onion and celery in butter over moderately low heat 8 minutes until pale golden; off heat, mix in crumbs, 1 teaspoon salt, 1/8 teaspoon pepper, and the herbs. Sprinkle unscored side of steak with remaining salt and pepper and spread stuffing to within 1” of edges, patting down firmly. Roll jelly-roll style, starting from a short side, and tie well with string (around the roll and end over end).

Brown roll in drippings in a Dutch oven over moderate heat 7-10 minutes, add broth, cover, and bake 1½ hours until tender. Transfer meat to a platter and remove strings.

Mix flour-water paste into pan liquid and heat, stirring, until thickened. Cut steak crosswise into thick slices and serve with gravy.

VARIATION

Argentine Stuffed Flank Steak: Score steak as directed above, then prepare the following stuffing: remove casings from ½ pound chorizo or other garlic-flavored sausage and Sauté the meat, breaking it up, 5 minutes over moderately high heat. Add ½ cup minced celery and 4 minced scallions and Sauté 5 minutes longer. Off heat mix in ½ cup soft white bread crumbs, ¼ cup minced parsley, ½ teaspoon salt, and 1 lightly beaten egg. Spread on steak as directed above, then roll, brown, and bake as directed. Serve with a peppery chili sauce.


© 1975, 1985 Doubleday/Bantam Doubleday Dell Publishing, Inc.
 

Nutritional Information

Nutritional information is provided by the author.

Per serving: 390 C, 125 mg CR, 1090 mg S

 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • Aliciac04

    05.20.12 Flag comment

    This recipe sounds amazing! Would really like to see what it should/could look like when it's done though..

 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
living-raw-food Living Raw Food
by Sarma Melngailis
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
martin-yans-china Martin Yan's China
by Martin Yan
raos-cookbook Rao's Cookbook
by Frank Pellegrino
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?