Stuffed Flank Steak

Karla Everett


This is a delicious dinner , A little bit of prep. time but well worth it. Its company worthy.

I use a white wine marinade but you use your favorite marinade.

I like my steak med-rare but you can adjust the cooking time for the doneness you desire.

★★★★★ 3 votes
20 Min
1 Hr 30 Min


1 lb
beef flank steak
white wine marinade


3/4 c
coarsely chopped cabbage
1/2 c
shredded carrots
2 Tbsp
sliced green onions
1/3 c
minced celery
1 1/2 tsp
dried parsley flakes
2 Tbsp
2 Tbsp
fine dry seasoned bread crumbs
1/4 tsp
sea salt
1 tsp
olive oil
1/2 c
beef broth ( can use 1 cup water + 1/2 teas. beef bouillon)

How to Make Stuffed Flank Steak


  • 1Pound the flank steak with a meat mallet to flatten steak ; place in a zip lock plastic bag with White Wine Marinade ; refrigerate for 2 hours. Mixing up occasionally.
  • 2In a skillet saute' cabbage , carrots , grn. onion , celery and parsley in the butter until tender. Remove from heat and stir in bread crumbs and salt.
  • 3Remove the meat from the marinade ; reserving the marinate for cooking.
  • 4Spread cabbage mixture on steak , pressing in slightly ' Roll jelly roll style , starting at short end ; Tie with a string.
  • 5In a skillet brown the steak in the olive oil on med-high heat , rolling to brown all sides.
  • 6Place rolled steak in a 8x8 baking dish ; Mix the marinate and beef broth together and pour over rolled steak ; Cover tightly with foil.
  • 7Bake @ 325° for 1-1/2 hours , or until fork tender.
  • 8Remove from juices and let stand for 5 minutes before slicing ; spoon juices over meat.

Printable Recipe Card

About Stuffed Flank Steak