I found a great recipe a couple of months ago for a Stuffed Flank Steak here. It is supposed to be rolled. But, one flank steak makes three meals for "The Italian" and I. 1/3 is used for regular marinated broiled flank steak. 1/3 is used for a stir fry and the remaining 1/3, I have been stuffing. We love this recipe so much that I made a whole one for il secondo at "The Italian's" Birthday dinner this past Sunday. Yes, the Italian has reached "the speed limit age"!
Stuffed Flank Steak
- One Flank Steak
- 1/4 Cup Soy Sauce (We use the good stuff from the Asian grocery store. It really makes a big difference in the taste. You can actually find labeled non GMO food at these stores!)
- 1/2 Cup Olive Oil
- 2 tsp. Steak Seasoning or a combination of seasonings of your choice
- Thinly Sliced Provolone Cheese
- Sliced Bacon
- Fresh Spinach
- Mushrooms (one time I used them)
- Sliced Bell Pepper
- If you are using a whole flank steak, cut through the meat horizontally to within about an inch or so of the opposite side. If you are using a piece, you will have to cut it the opposite way to create a pocket. You can also have your butcher butterfly it for you.
- Mix the Soy Sauce, Olive Oil & Seasonings together. Then marinate the steak with this mixture. You are supposed to marinate it for 4 hours or overnight. I have made it after only marinating it for about 30 minutes and it was great!
- Preheat the oven to 350 degrees F (175 degrees C)
- Layer the Provolone Cheese, Bacon, Spinach, Mushrooms & Pepper inside the pocket.
- Roll the meat (if you can) and then tie it with kitchen twine about every 2" to keep it together.
- Place in a baking dish and pour what ever marinade you have left over the meat and bake..
- The directions say to bake for one hour. I have found that with a small piece it only takes about 15-20 minutes. When I made a whole one it baked for about 30-35 minutes. We do not like out meat well done and dried out.
- Let the meat rest for about 5-10 minutes, slice and serve