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How To make Pecan Stuffed Flank Steak
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1 tablespoon butter or margarine 1/4 cup chopped mushrooms 1 minced green
onion/shallot 1/2 cup chopped pecans 2 tablespoon minced parsley 3/4 cup
bread cubes torn from day old bread Salt and pepper to taste Big pinch of
ground cardamom Big pinch of fresh/dried ginger Pinch of ground cloves 1
egg, slightly beaten SAUCE: 1/3 cup orange juice 1/2 cup beef bouillon,
canned or made with a bouillon cube
Prepare the flank steak for stuffing by scoring in a diamond pattern on
both sides with a sharp knife, cutting no deeper than 1/2 inch. Pound the
steak on both sides with a meat mallet on a chopping block until steak is
thin enough to roll.
In a skillet, cook the onion and mushrooms in hot butter 2 minutes. Turn
off heat and add pecans, parsley, bread cubes, salt pepper, cardamom,
ginger, cloves and egg. Mix well and cool.
Season the flank steak with salt and pepper. Spread the cooled stuffing
over the pounded meat to within 1/2 inch of the edges. Starting on a long
side, roll closed and tie at 2-inch intervals with kitchen string. Tie
lengthwise if needed to hold the filling in.
Brown the roll on all sides in a teaspoon of margarine in a range-
top-proof casserole. Add orange juice and bouillon. COver pan and roast in
a 350 degree oven 1 1/2-2 hours, turning once halfway through. Add liquid
if pan dries out.
When the roll is tender (poke with a skewer), move to a serving platter,
remove strings and slice. Strain the pan juices, if desired, and pour over
the meat. Garnish platter with parsley.
Also good served cold. Allow to cool completely before slicing. Omit pan
juice when serving cold.
~End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A
How To make Pecan Stuffed Flank Steak's Videos
Kamado Joe Stuffed Flank Steak
Flank steak is a rather underrated cut of beef that can have some serious impact on your dinner table when prepared properly! One of the most common uses for flank steak is fajitas, but this video shows you how to take a flank steak to a whole new level by butterflying it and stuffing it with a lot of GOODNESS!
Kamado Joe Stuffed Flank Steak
Preheat your grill to 450°F and set up for two zone cooking.
1 2-pound flank steak, butterflied (See video)
Extra Virgin Olive Oil
1 onion, coarsely chopped & sauteed in butter
1 tablespoon minced garlic, sauteed in the last 2 minutes with the onion
1 chopped green bell pepper
1 chopped red bell pepper
3/4 to 1 cup crumbled bleu cheese
Salt & Pepper to taste
Steak Seasoning Blend to taste
Bread crumbs to taste
Directions:
Butterfly cut your flank steak as shown in the video. Pound it out nice and flat with a meat tenderizing mallet. Rub the top side with a thin coat of extra virgin olive oil. Season with a light coat of your favorite steak seasoning. Top the steak with your sauteed onions and garlic. Sprinkle on the crumbled bleu cheese, red and green peppers. Sprinkle on a thin layer of bread crumbs.
Roll up the steak with the grain of the steak running lengthwise along the roll. Tie it up with butchers twine.
Put the rolled steak on the direct heat side of the grill and cook for about 2 minutes on each side until you have a nice sear on the outside of the roll. Move to indirect heat and cook until the internal temperature in the middle of the roll reaches 125-130 degrees for medium rare. Remove from grill and allow to rest for 10 minutes or so before slicing.
Enjoy!
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Flank Steak Roulade Experiment - Stuffed & Rolled Beef Flank Steak Recipe
Learn how to make a Flank Steak Roulade recipe! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this Flank Steak Roulade Experiment!
Pinzone's Flank Steak with Spinach & Feta
We have a seasoned flank steak, rubbed with olive oil, and stuffed with spinach & feta. We smoked it with cherry wood and then gave the outside a nice sear!
How to Add Pine Nuts to Beef Flank Steak
How to Add Pine Nuts to Beef Flank Steak. Part of the series: How to Cook Beef Flank Steak. Learn how to add pine nuts to beef flank steak with expert cooking tips in this free meat recipe video clip.
Smoked Flank Steak
So, I stole this idea from Stephen Hickey who stole it from Pitmaster X! Pitmaster X smoked a skirt steak for 2 hours... Stephen smoked a flank steak for two hours... I decided to give it a try on the Kamado Joe with a beautiful Flank Steak I had purchased from Porter Road over in Nashville, TN.
The original idea here was to smoke this to an internal temperautre of around 200°F. I chickened out and didn't let it go that far! I was watching it as it cooked. The color looked really good at the 2 hour mark and my internal temperautre was only up to 165°F. I pulled it off, rested it for about 5 minutes and then sliced into it. I was quite pleased with the results!
My friend Ryan Bramich has been prodding me to try this technique with a tri-tip so I may just do that next!
I will admit here... I would never have tried this had I not seen it done somewhere else. I give credit to those who are more open minded than myself!
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Braised Flank Steak Braciola Braciole Stuffed with Basil and Mozzarella Recipe
Words can't describe how great this tastes! This rolled and cheese stuffed flank steak is a hit every time we make it. We often use the leftover sauce on pasta...
Ingredients
1 lb (500g) flank steak
Salt and fresh ground black pepper
6 oz (150g) grated mozzarella
3 oz (85g) freshly grated Parmesan
1/3 cup (75 mL / 65g) fine breadcrumbs
12 large (15g) basil leaves
1/4 cup (50 mL) olive oil
1 large yellow onion (or 2 small)
1/2 cup (125 mL) red wine
One can (28-oz. / 796 mL) whole tomatoes and their juices
1/4 tsp (1 mL) crushed red pepper flakes
8 oz.(225g) mushrooms quartered
Method:
Preheat oven to 300ºF
Place the breadcrumbs, mozzarella, Parmesan, and basil in a food processor and pulse to combine.
Butterfly the flank steak, and open it up like a book.
Sprinkle and pat the stuffing evenly over the steak, then roll it up jelly roll--style.
Tie with butcher twine in four or five places.
Heat half the oil in a Dutch oven over medium-high heat.
Add the flank steak roll and brown until it releases from the pan.
Turn and brown on all sides then transfer to a plate.
Add the remaining 2 Tbsp of oil along with the onion.
Lower the heat to medium sprinkle with salt and cook, stirring, until the onion turns a light brown. Add the red wine and scrape up the brown fond from the bottom of the pan.
Add the tomatoes & red pepper flakes and bring to a boil.
Reduce to a simmer and place the meat and mushrooms into the broth.
Cover and cook for about about 1½ hours, turning the meat occasionally.
Slice and serve topped with the sauce and vegetables.