Main dishes

Hearty Tuscan Herb Parmesan-Stuffed Flank Steak

Hearty Tuscan Herb Parmesan-Stuffed Flank Steak recipe

photo by:

kraft

This was awesome! It was so easy and tasted amazing! I subsituted slice baby bella mushrooms for celery though and used cheddar and garlic croutons instead, since thats wha...read more

posted by

chefsammie22

on 12/30/2011

time

prep:

35 min

total:

1 hr 10 min

servings

total:

8 servings

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What You Need

Tbsp. butter or margarine, divided

stalk celery, sliced

1/2

cup chopped onions

cups unseasoned croutons

pouch (2 oz.) KRAFT Parmesan Seasoning Blend Rosemary and Garlic, divided

Tbsp. water

beef flank steak (2 lb.)

Make It

HEAT oven to 350ºF.

MELT 1 Tbsp. butter in large ovenproof skillet on medium-high heat. Add vegetables; cook and stir 5 to 7 min. or until crisp-tender. Add croutons, 1/3 cup Parmesan blend and water; mix lightly. Remove from heat.

CUT steak horizontally in half to butterfly, being careful not to not cut all the way through to opposite side of steak. Open steak; spread bottom half with vegetable mixture. Roll up from bottom edge, jelly-roll fashion; tie securely with kitchen string.

MELT remaining butter in same skillet. Add steak; cook 7 to 8 min. or until evenly browned, turning occasionally. Place skillet in oven.

BAKE 35 min. or until steak is medium doneness (160ºF). Top with remaining Parmesan blend; let stand 10 min. before slicing.

Kraft Kitchens Tips

Serving Suggestion

Serve with smart sides, such as your favorite hot steamed vegetable and a mixed green salad tossed with your favorite KRAFT Light Dressing.

How to Check Meat and Poultry Doneness

The easiest way to ensure that cooked meat or poultry is done is to check the internal temperature. Using an accurate food thermometer will take away the guesswork. Simply insert the thermometer into the thickest part of the meat or poultry, avoiding any bones if present. For whole poultry, insert the thermometer into the thickest part of one of the thighs, again taking care to avoid any bones.