FLANK STEAK,ROLLED & STUFFED..a stove top recipe
Nancy J. Patrykus
Having purchased a one pound package flank steak.
Then combining 3 recipes...
and adding my own touch I put together a quick and easy stove top version.
Years ago, when my oven stopped working,I had cooked T-Bones on top the stove and they turned out great.
So why not try it with a stuffed flank steak. With out a hot oven.
Here is the resulting picture,
with my recipe, and 2 old kitchen tips for you to enjoy.
This recipe can be doubled for a family size. 5/17/12
Featured Pinch Tips Video
- 1 lb
- beef flank steak,then tenderized
- 1/2 tsp
- 1/8 tsp
- ****** stuffing ingredients:
- 1 clove
- garlic, minced
- small bunch
- fresh spinach, lightly steamed....** my son gave me some from his garden...yum!
- small pkg
- mozzarella cheese
- olive oil
- kitchen twine
- tub of cream cheese with chives
TIP:*******Grandma used pound it with the side of a saucer. Up and down, many times. In the older times we learned to "make do! "Hey.. It worked!
Place a nice thick layer of cleaned fresh spinach on top of the pounded out steak followed with a few slices of mozzarella cheese,another layer of spinach, and slather on some cream cheese with chives, all to your liking.
Tie with kitchen twine at 2-2/12 inch intervals.
TIP:******..... in the olden days, we used to keep our twine in a 1/2 of a coconut shell, with a hole punched out to put the ball of twine thru. and hung on the kitchen wall. always ready!
Slice between the twine at about 2 inch intervals. So the twine is in the middle of you'r cut rolls.
Season again with salt & pepper.
In a skillet with a little olive oil, lightly brown the chopped garlic. Remove the garlic.
Add the rolls to the skillet and sear over medium heat 2-3 minutes each side. Turn heat to med-low.
Cover and cook for about 10 to 15 minutes on each side. Or done to your liking.
After you remove the meat, you can add a little water, and use to make a delishes gravy,for some mashed potatoes...maybe???