Baked Stuffed Flank Steak Recipe

Flank steak is a flavorful and versatile cut of beef that lends itself well to various cooking methods. One particularly delicious way to prepare flank steak is by stuffing it with a savory filling and baking it to perfection. In this article, we’ll explore how to make a mouthwatering baked stuffed flank steak that’s sure to impress your family and friends.

Ingredients Needed

To make baked stuffed flank steak, you’ll need the following ingredients:

• 1 flank steak (approximately 2 pounds)
• Salt and pepper to taste
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 onion, finely chopped
• 1 bell pepper, diced
• 1 cup spinach, chopped
• 1 cup mushrooms, sliced
• 1 cup breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Kitchen twine

Preparation Steps

Start by preheating your oven to 375°F (190°C). While the oven is heating, prepare the flank steak by laying it flat on a cutting board and seasoning it generously with salt and pepper on both sides.

In a skillet over medium heat, warm the olive oil and sauté the garlic, onion, bell pepper, spinach, and mushrooms until they are softened and fragrant. Remove from heat and stir in the breadcrumbs, Parmesan cheese, oregano, and thyme. Allow the stuffing mixture to cool slightly.

Assembling the Dish

Spread the stuffing mixture evenly over the surface of the flank steak, leaving a small border around the edges. Carefully roll up the steak, starting from one of the long sides, until you have a tight cylinder. Secure the roll with kitchen twine at regular intervals to prevent it from unraveling during cooking.

Baking Process

Place the stuffed flank steak on a baking sheet lined with parchment paper or aluminum foil. Transfer it to the preheated oven and bake for approximately 30-35 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare doneness.

Resting and Serving

Once the steak is done baking, remove it from the oven and let it rest for at least 10 minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish. To serve, slice the stuffed flank steak into thick rounds and arrange them on a platter. Garnish with fresh herbs or a drizzle of balsamic glaze, if desired.

Variations and Tips

Feel free to customize this recipe to suit your preferences. You can experiment with different fillings, such as sun-dried tomatoes, feta cheese, or roasted red peppers. Additionally, if you prefer a spicier dish, try adding some crushed red pepper flakes to the stuffing mixture.

For best results, choose a flank steak that is uniform in thickness, as this will ensure even cooking. It’s also important to let the steak rest after baking to allow the juices to redistribute. And don’t forget to slice against the grain for maximum tenderness!

Health Benefits of Flank Steak

Flank steak is not only delicious but also nutritious. It’s a good source of protein, iron, and zinc, making it an excellent choice for anyone looking to incorporate more lean meats into their diet. Plus, it’s relatively low in fat compared to other cuts of beef, making it a heart-healthy option.

To make the most of the health benefits of flank steak, pair it with plenty of vegetables and whole grains for a well-balanced meal. You can also marinate the steak in a mixture of olive oil, garlic, and herbs before cooking to add extra flavor without adding extra calories.

Conclusion

Baked stuffed flank steak is a flavorful and impressive dish that’s perfect for any occasion. Whether you’re hosting a dinner party or just craving something special for dinner, this recipe is sure to please. With its tender, juicy meat and savory filling, it’s bound to become a new favorite in your repertoire.

FAQs (Frequently Asked Questions)

1. Can I prepare the stuffed flank steak in advance?
   • Yes, you can assemble the steak ahead of time and refrigerate it until you’re ready to bake it. Just be sure to let it come to room temperature before putting it in the oven.
2. What can I serve with baked stuffed flank steak?
   • This dish pairs well with a variety of side dishes, such as roasted vegetables, mashed potatoes, or a simple green salad.
3. Can I freeze leftover stuffed flank steak?
   • Yes, you can freeze leftover steak for up to 3 months. Just be sure to wrap it tightly in plastic wrap or aluminum foil to prevent freezer burn.
4. How can I tell if the steak is done cooking?
   • Use a meat thermometer to check the internal temperature of the steak. It should register 135°F (57°C) for medium-rare doneness.
5. Can I use a different cut of meat for this recipe?
   • While flank steak works best for this recipe, you can also use skirt steak or even thinly sliced sirloin if you prefer.

Source: homemadehooplah.com

Yield: 10

Pecan Pie Cheesecake Recipe

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Pecan Pie Cheesecake is a luxurious dessert that brings together two classic favorites: the rich, creamy texture of cheesecake and the gooey, nutty goodness of pecan pie. This decadent fusion creates a multi-layered treat that’s both visually stunning and incredibly satisfying to eat. Imagine biting into a creamy cheesecake, only to be met with the sweet crunch of caramelized pecans—pure bliss!

Prep Time 30 minutes

Cook Time 1 hour 15 minutes

Total Time 1 hour 45 minutes

Ingredients

• Crust
• 2 cups graham cracker crumbs, either store-bought or use a food processor to create fine crumbs from whole graham crackers
• ⅓ cup light brown sugar, packed
• ½ cup salted butter, melted
• Pecan Pie Filling
• ⅓ cup salted butter
• 1 cup granulated sugar
• 1 cup light corn syrup
• 2 eggs
• 1 teaspoon vanilla extract
• 1½ cups pecans, chopped
• Cheesecake
• 16 ounces cream cheese, softened
• 1 cup granulated sugar
• ¼ teaspoon salt
• 1½ tablespoons all-purpose flour
• 1 tablespoon vanilla extract
• 3 eggs
• ½ cup sour cream
• Pecan Topping
• ¼ cup salted butter
• ⅓ cup light brown sugar
• ½ teaspoon vanilla extract
• ¼ cup heavy cream
• 1 cup pecans, roughly chopped

Instructions

Crust

• Preheat the oven to 325°F.
• Line a 9-inch round springform pan with parchment paper and spray with non-stick cooking spray.
• Begin by preparing the crust. Mix graham cracker crumbs, brown sugar, and melted butter until combined. Press the crust into the prepared springform pan, coming up the sides of the pan about halfway.
• Place the crust into the freezer to chill while the filling is being prepared.

Pecan Filling

• In a 2-quart saucepan, melt ⅓ cup of butter over medium heat. 
• Combine the sugar, corn syrup, eggs, vanilla, and pecans, and then add that mixture to the butter in the saucepan.  Or you can add the sugar, corn syrup, and pecans first and the eggs and vanilla over the top, so it's all being stirred in together.  If you cook the eggs in butter without adding the other ingredients, you might start making scrambled eggs! Cook over medium heat for about 10 minutes total. The mixture will come to a boil. 
• Once the mixture comes to a boil, reduce the heat to medium low and continue simmering until the mixture deepens to a golden brown and thickens. Stir constantly while the mixture is cooking to ensure it doesn’t stick or burn to the bottom or sides of the saucepan.
• Allow to cool for 30 minutes and then pour the pecan pie filling into the chilled crust and spread into an even layer.

Cheesecake

• Beat together cream cheese and sugar until fully mixed and fluffy. 
• Mix in salt and flour.
• By hand, gently stir in vanilla extract and one egg at a time until fully combined. 
• Mix in the sour cream and stir until smooth.
• Pour the cheesecake mixture evenly over the pecan filling mixture.
• Wrap the bottom of the springform pan in 1 to 2 layers of aluminum foil. Place the pan into a larger pan and pour water into the larger pan until it comes up about 1 inch around all sides of the springform pan, forming a water bath for the cheesecake.
• Place the water bath package into the oven and bake for 1 hour, until the cheesecake is just slightly jiggly.
• Turn off the oven and leave the cheesecake inside with the oven door closed for 30 minutes. Then crack the door open for another 30 minutes while the oven and cheesecake cool. 
• When the cheesecake has cooled completely, cover it with plastic wrap and place it in the refrigerator to chill overnight.
• Once chilled, remove the cheesecake from the springform pan and prepare the pecan topping.

Pecan Topping

• Melt together the butter and brown sugar in a small saucepan over medium heat. Bring to a simmer and cook for 2 to 3 minutes longer. The mixture will deepen in color. 
• Remove from heat and stir in vanilla extract and heavy cream. Whisk until smooth.
• Stir in pecans and spoon topping over the cheesecake.