flank steak,rolled & stuffed..a stove top recipe

★★★★★ 2
Finnjin avatar
By Nancy J. Patrykus
from Spokane, WA

This is my first attempt to make & cook a rolled flank steak. 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

★★★★★ 2
serves 2-3
prep time 15 Min
cook time 25 Min
method Stove Top

Ingredients For flank steak,rolled & stuffed..a stove top recipe

  • 1 lb
    beef flank steak,then tenderized
  • 1/2 tsp
    salt
  • 1/8 tsp
    pepper
  • ****** 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
  • 1
    tub of cream cheese with chives

How To Make flank steak,rolled & stuffed..a stove top recipe

  • 1
    Have the butcher score your steak.Or you can take it home and tenderizer it yourself with a meat hammer. 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!
  • Rolled Flank Steak
    2
    Sprinkle the steak with salt & pepper. 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.
  • 3
    Using both of your hands tightly roll the meat into a long log. 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???

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