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How To make Stuffed Steak Roll
1/2 lb Boneless Top Round *
4 ts Water
1 tb Butter Or Margarine
1/2 c Cornbread Stuffing Mix
2 tb Shredded Carrot
2 ea Green Onions, Sliced
1 ts Water
1 ts Kitchen Bouquet
2 ts Butter or Margarine
2 ts Unbleached Flour
1/2 c Water
2 ts Dry Sherry
1 ts Kitchen Bouquet
1/2 ts Instant Beef Bouillon
* Meat should be 1/2-inch thick. ~
~:
Use meat mallet to pound the steak to 1/4-inch thickness. In a 2-cup measure micro-cook 4 t water and 1 T butter or margarine, uncovered, on
100% power about 45 seconds or until butter is melted.
Stir in stuffing mix, carrot and green onion. Spread mixture to within 1/2-inch of the edge of the meat. Roll up jelly-roll style starting with the narrow end. Tie steak with string or use wooden picks to secure. Place meat, seam side down, on a nonmetal rack in a shallow baking dish. Micro-cook, uncovered, on 50% power for 4 minutes. Meanwhile, stir together 1 t water and 1 t kitchen bouquet. Brush over the meat roll. Turn meat roll over. Brush again with kitchen bouquet mixture. Micro-cook, uncovered, on 50% power for 4 to 7 minutes more or till meat is done, rotating dish every 2 minutes. For the sauce, in a 2-cup measure micro-cook 2 t butter or margarine, uncovered, at 100% power for 30 to 45 seconds or until butter is melted. Stir in flour. Add 1/2 c water, sherry. 1 t kitchen bouquet, and beef granules; mix well. Micro-cook, uncovered, on 100% power for 1 1/2 to 2 1/2 minutes or till thickened and bubbly, stirring
every 30 seconds. Slice meat roll into 1/2-inch thick slices. Remove string or wooden picks. Serve sauce with meat. -----
How To make Stuffed Steak Roll's Videos
Stuffed Flank Steaks
In this video I'll show you a delicious recipe for Stuffed Flank Steak
For this recipe, you will need:
2-2 1/2 lbs of flank steak
Provolone cheese (I used 9 slices, but you will need enough to cover the entire steak)
3 tbsp olive oil
1 tsp basil
1 tsp rubbed sage
2 tbsp parsley
1/2 tbsp garlic, minced
1/8 tsp pepper
1/4 tsp salt
toothpicks
butchers string
Beef Rouladen - Delicious Beef Rolls from Germany
Rouladen is a German dish made of beef that is rolled up with bacon, onion, and pickles inside. It is simple to make and only requires a few ingredients. I’ve given this recipe a slight French twist.
First, the beef is pounded thin and then seasoned with salt and pepper. Then spread meat with ½ tbsp Dijon mustard. I used Dijon, but traditionally you would use German mustard. Next, bacon or smoked ham, onion, and pickles are placed on top of the beef before it is rolled up and secured with toothpicks or kitchen twine. The Rouladen is then browned in a pan before being simmered in beef broth until tender.
This dish is typically served with potatoes and gravy. For a French twist, Rouladen can also be made with veal instead of beef. Being French, I like it served with mashed potatoes and green beans.
either way, Rouladen is a delicious and easy-to-make meal that is sure to please any crowd.
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Stuffed Flank Steak on Big Green Egg | Grilled Flank Steak with Malcom Reed
Stuffed Flank Steak on Big Green Egg | Grilled Flank Steak
For more barbecue and grilling recipes visit:
For this Stuffed Flank Steak recipe all you need is a few ingredients and about 30 minutes. It’s a quick and easy recipe you can throw on the grill one night and serve a delicious dinner.
To start, I squared and butterflied a flank steak so it opens like a book. The idea is to have it even all across the surface – so we can stuff it and roll it.
For this stuffing I used cream cheese, spinach, mushrooms and roasted red bell pepper – but you can get creative here and use just about anything you like. I’ve already thought about doing a blue cheese, mushroom and bacon stuffing. Pretty much anything you like will work – I would just keep it to 3-4 ingredients.
I sautéed the mushrooms in a little olive oil for about 3 minutes, then I threw the spinach in until it was wilted (about 2 minutes).
Then I took my butterflied flank steak and seasoned really well with my salt, pepper and garlic mixture – Killer Hogs AP Rub. Then I started layering my stuffing.
I started with cream cheese – made sure it was room temp so it spread easily. I left about an inch border along the sides. Then I came back with the spinach and mushrooms and topped that with the roasted red peppers.
Now it’s time to roll. Just start at one end and keep it tight as possible. When the Stuffed Flank Steak is rolled up, leave it seem-side down on the cutting board.
I cut about 6 – 8 pieces of butcher twine and used those to secure the flank steak. Starting on one end secure a few – then move to the other end and work your way to the middle.
Next I season the outside – First with the Killer Hogs AP Rub then I use a layer of Killer Hogs Steak Rub for a little more flavor and texture.
To cook this Stuffed Flank Steak, I’m using the Big Green Egg running at 350 degrees. You can use any grill – just set it up for a two-zone fire with a medium-high heat.
Place the flank steak on the grate and sear it for 3-4 minutes on all sides… just long enough to get some color on the outside.
Then carefully remove the hot grate and place the plate setter in the Big Green Egg. Or if you are using another grill, move the Stuffed Flank Steak to the indirect side and keep the temps steady.
Using an internal thermometer, I like to use the Chef Alarm, set it for 130 and let the Stuffed Flank Steak finish out cooking.
Once it hits 130 internal, take the Stuffed Flank Steak off and let it rest for 10-15 minutes before slicing.
Slice it into about 1inch medallions and serve. It doesn’t get much easier than that.
For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit:
Skirt Steak Pinwheels: how to grill them on the Weber Kettle
Let's grill some quick and delicious #steak #pinwheels. We're using some inside #skirtsteak and they are a simple cook!
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How to make Steak Roll-Ups ⏰ One Minute Recipe
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Grilled Stuffed Flank Steak
Flank steak stuffed with prosciutto, kalamata olives, and goat cheese, then grilled to perfection on the Weber Genesis II LX!
FULL RECIPE HERE: