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Flank Steak With Herb Stuffing
4 hr prep time
10 min cook time
8servings
Recipe by
Barbara Seelig-Brown
Source
The Healthy Home Cookbook
Photo by
Renée Comet
How to Make Flank Steak With Herb Stuffing
Many years ago, recipe developer and cookbook author Barbara Seelig-Brown won a cooking contest with this recipe, which was inspired by a recipe from a dear friend. If you're looking to impress, garnish with edible flowers such as nasturtiums for a very special presentation. Better grocery stores will have edible flowers in the produce department or you can grow your own!
4 hr prep time
10 min cook time
8servings
1/8 recipe
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Step-By-Step Instructions:
- Cut the flank steak into 2 thin steaks with a long, thin knife.
- Mix all stuffing ingredients together and spread over each piece of flank steak. Roll and tie.
- Mix all marinade ingredients together. Place flank steaks in plastic bag and add marinade. Marinate in the refrigerator for several hours.
- Preheat grill or grill pan. Drain marinade from steaks.
- Grill to desired doneness. Slice into very thin rounds and place on platter and garnish with fresh herbs and nasturtium flowers.
Nutrition facts
8 Servings
-
Serving Size
1/8 recipe
- Amount per serving Calories 225
-
Total Fat
10g
- Saturated Fat 2.9g
- Cholesterol 60mg
- Sodium 270mg
-
Total Carbohydrate
8g
- Dietary Fiber 1g
- Total Sugars 1g
- Protein 24g
- Potassium 410mg
- Phosphorous 205mg
Ingredients
flank steak
2 lbs
fresh breadcrumbs
2 cup
shallots or garlic cloves (finely minced)
2
fresh Italian parsley
1/4 cup
fresh basil
1/2 cup
spinach (chopped)
1 cup
white (button) mushrooms (thinly sliced)
1 cup
fresh oregano
1/4 cup
Parmigiano-Reggiano (cup)
1/2 cup
red wine (dry, such as Chianti or Sangiovese; for the marinade)
1 cup
olive oil (for the marinade)
1/4 cup
garlic (crushed; for the marinade)
2 clove
fine sea salt (for the marinade)
1 tsp
freshly ground black pepper (for the marinade)
1 tsp
Worcestershire sauce (for the marinade)
1 tbsp
Additional fresh herbs
1
Nasturtium flowers (edible flowers)
1
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