Stuffed Flank Steak Recipes
Stuffed flank steak recipes are among some of the most favorite recipes for flank steak. Many people enjoy not only partaking of the meal but also enjoy preparing the flank steak and cooking it.
There are many ways to prepare stuffed flank steak recipes according to what you prefer to use for stuffing. You can use boxed or homemade stuffing or come up with your own ideas. Many people for the sake of convenience use a boxed stuffing. They first prepare the stuffing according to the directions on the box. Then they are ready to prepare the flank steak.
To prepare the steak for stuffed flank steak recipes you will need to season the steak with any seasoning that you prefer (salt, pepper, garlic powder, seasoning salt), then add the stuffing and roll the steak like a jelly roll. Now you can place the flank steak in a baking dish and add the remaining stuffing around the steak and bake until the steak is completely done.
Pepper stuffed flanks steak recipes is also a favorite among people who absolutely love to grill. The ingredients you will need are:
- 1 flank steak (cut lengthwise),
- salt, pepper,
- 2 cups of very thinly sliced green peppers,
- red peppers, and
- yellow peppers,
- 1 small onion thinly sliced and your favorite steak sauce.
Season the inside of each piece of steak, then place the peppers and the onion on the meat, be sure to leave some room around the edge of the flank steak. Now, tightly roll up the steak and tie with cotton twine or you can use toothpicks if you prefer. Place on an oiled grill. Use medium coals and cook for medium doneness around 25 minutes. Turn the flank steak often. During the last 10 minutes of grilling baste your steaks with your steak sauce. After grilling remove the twine or toothpicks and cut the steaks diagonally and serve.
Either one of these stuffed flank steak recipes will have your dinner guests wanting more.
Try all kinds of different items to stuff your flank steak. Coming up with creative ways to cook your own unique meals will be a treat.
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