BAKED STUFFED FLANK STEAK RECIPE


INGREDIÈNTS
  • 1-2 lb flank stéak buttérfliéd
  • 2 tbsp panko bréadcrumbs
  • 1 égg yolk
  • 1 and 1/2 cup mozzarélla chéésé gratéd or shréddéd
  • 1 cup spinach frozén pkg - thawéd, rinséd, and wéll drainéd
  • 1/2 cup sun-driéd tomatoés roughly choppéd
  • 1/2 tsp garlic salt dividéd
  • 1 pinch black péppér to tasté
  • 2 tbsp olivé oil
INSTRUCTIONS
  1. Préhéat ovén to 425 F.
  2. If you havé not alréady doné so, buttérfly your stéak by lining your knifé up parallél with a cutting board and slicing through thé céntér of thé stéak, stopping just short of cutting all thé way through. This will maké it so that you can opén up thé stéak liké sandwich bréad, doubling thé original léngth of thé stéak. Nééd a visual guidé? Chéck out this vidéo. 
  3. Using a méat téndérizér, évén out thé thicknéss of thé stéak, aiming for 1/4 to 1/2 inch thick.
  4. In a largé bowl, add égg yolk and lightly whisk with a fork. Add spinach and panko bréad crumbs, mixing with thé égg. Finish off by tossing in thé mozzarélla and sun-driéd tomatoés until all ingrédiénts aré thoroughly mixéd.
  5. Top buttérfliéd stéak with chéésé stuffing, spréading it out événly. Léavé a 1 inch bordér along thé édgés of thé stéak cléar of stuffing. Sprinklé top of stuffing with 1/4 téaspoon garlic salt and péppér to tasté.
  6. Roll thé stéak along thé "grain" (thé ripplés in thé méat), starting with thé smallést énd first. Roll thé stéak tightly and tuck in any stray piécés.
  7. Using cooking twiné (100% cotton string), snugly loop & tié thé twiné along thé stéak in 2 inch intérvals. String should bé snug énough to slightly compréss méat but not so tight it bégins to cut into thé stéak.
  8. etc
  9. etc
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