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


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  • 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


  1. Pound 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.
  2. In 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.
  3. Remove the meat from the marinade ; reserving the marinate for cooking.
  4. Spread cabbage mixture on steak , pressing in slightly ' Roll jelly roll style , starting at short end ; Tie with a string.
  5. In a skillet brown the steak in the olive oil on med-high heat , rolling to brown all sides.
  6. Place rolled steak in a 8x8 baking dish ; Mix the marinate and beef broth together and pour over rolled steak ; Cover tightly with foil.
  7. Bake @ 325° for 1-1/2 hours , or until fork tender.
  8. Remove from juices and let stand for 5 minutes before slicing ; spoon juices over meat.

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