Argentinean Stuffed Flank Steak - Kraft Recipes Top
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Argentinean Stuffed Flank Steak

Prep Time
Total Time

8 servings

Taste the flavors of Argentina with our Argentinean Stuffed Flank Steak! With just 20 minutes of prep time, you can enjoy delicious stuffed flank steak.

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What You Need

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Make It

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  • Place steak in shallow glass dish or large resealable plastic bag. Top with onions and steak sauce; cover. Refrigerate at least 1 hour to marinate.
  • Remove steak from marinade; reserve marinade for later use. Place steak on cutting board; cover with plastic wrap. Pound with rolling pin or meat mallet until slightly flattened. Remove plastic wrap. Combine dressing, parsley and garlic; spread evenly onto steak. Top with peppers and potatoes. Roll up tightly, starting at one of the short ends. Tie securely with kitchen string at 2-inch intervals.
  • Cook bacon in large skillet on medium heat. Remove bacon from skillet, reserving drippings in skillet. Set bacon aside. Add steak to skillet; cook until browned on all sides, turning occasionally. Add broth, bay leaf and reserved marinade; bring to boil. Reduce heat to low; cover. Simmer 1 hour or until steak is cooked through and potatoes are tender, turning every 15 min. Transfer steak to cutting board; let stand 10 min. Remove string; cut steak into 1/2-inch-thick slices. Remove and discard bay leaf. Spoon broth mixture over steak slices; sprinkle with the reserved bacon.

Special Equipment Needed

Serving Suggestion

Serve with a mixed green salad for added color and texture.

Special Extra

Carrots, cut into long thin strips, can also be added to the stuffing.


  • 8 servings

Nutritional Information

Serving Size 8 servings
Calories 340
Total fat 20g
Saturated fat 7g
Cholesterol 55mg
Sodium 790mg
Carbohydrate 10g
Dietary fiber 1g
Sugars 4g
Protein 26g
% Daily Value
Vitamin A 15 %DV
Vitamin C 30 %DV
Calcium 4 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 2 out of 5 by from Es una receta típica argentina y su elaboración es la siguiente: INGREDIENTES: Ingredientes: 3 a... Es una receta típica argentina y su elaboración es la siguiente: INGREDIENTES: Ingredientes: 3 a 4 carne de pecho de res 5 huevos duros cortados a la mitad 1 Pimiento rojo grande 3 zanahorias cortadas a lo largo en 4 Espinaca hervida Oregano Sal de ajo Chile molido Queso Parmesano Sal y Pimienta a gusto MODO DE PREPARACIÓN: Preparacion: En un papel grande de aluminio ponga la carne abierta como una hoja de papel. Sazone la carne con el chile molido, sal de ajo, oregano, queso parmesano, sal y pimienta al gusto. Proceda a colocar la mitad de los huevos cocinados en forma de en linea zagada que quede en forma de escalera para que cuando lo corte el enrollado todos los pedazos tenga huevo. Este no es un plato principal, es un aperitivo. Salud2
Date published: 2007-11-29
Rated 5 out of 5 by from Solo quiero comentar que el matambre no es argentino, es un plato tipico de Uruguay, ok? Solo quiero comentar que el matambre no es argentino, es un plato tipico de Uruguay, ok? por lo demas me gustan mucho sus recetas, gracias.
Date published: 2007-08-09
Rated 5 out of 5 by from love it to good love it to good
Date published: 2006-03-09
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