Flank Steak With Herb Stuffing

Flank Steak With Herb Stuffing
Source: The Healthy Home Cookbook. Recipe Credit: . Photo Credit: Renée Comet.
Summary

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!

  • Prep time
    4 hr
  • Cook time
    10 min
  • Servings
    8 Servings
  • Serving size
    1/8 recipe
Nutrition Facts

Nutrition Facts

8 Servings

  • Serving Size
    1/8 recipe
  • Amount per serving Calories 225

  • Total Fat 10g
    • Saturated Fat 3g
    • Trans Fat 0g
  • Cholesterol 60mg
  • Sodium 270mg
  • Total Carbohydrate 8g
    • Dietary Fiber 1g
    • Total Sugars 1g
  • Protein 24g
  • Potassium 410mg
  • Phosphorus 210mg

Choices/Exchanges: 1/2 Carbohydrate, 3 Lean meat, 1 Fat

Ingredients

Ingredients

  • flank steak
    2 lbs
  • fresh breadcrumbs
    2 cup
  • shallots, finely minced, or 2 cloves garlic, 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
  • Italian red wine (dry, such as Chianti or Sangiovese)
    1 cup
  • red wine (dry, such as Chianti or Sangiovese)
    1 cup
  • olive oil
    1/4 cup
  • garlic (crushed)
    2 clove
  • fine sea salt
    1 tsp
  • freshly ground black pepper
    1 tsp
  • Worcestershire sauce
    1 tbsp
  • Additional fresh herbs
    1
  • Nasturtium flowers (edible flowers)
    1
Directions

Directions

  1. Cut the flank steak into 2 thin steaks with a long, thin knife.

  2. Mix all stuffing ingredients together and spread over each piece of flank steak. Roll and tie.

  3. Mix all marinade ingredients together. Place flank steaks in plastic bag and add marinade. Marinate in the refrigerator for several hours.

  4. Preheat grill or grill pan. Drain marinade from steaks.

  5. Grill to desired doneness. Slice into very thin rounds and place on platter and garnish with fresh herbs and nasturtium flowers.

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