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Main dishes

Hearty Tuscan Herb Parmesan-Stuffed Flank Steak

Hearty Tuscan Herb Parmesan-Stuffed Flank Steak recipe
photo by:kraft
Delicious, 1st time I ever tried something like this was very easy to do. Next time I'll read the receipe better before I start had to call some neighbors for cooking stri...read more
posted by
Renelovessalty
on 7/24/2012
time
prep:
35 min
total:
1 hr 10 min
servings
total:
8 servings
Magazine Acquisition

What You Need

2
Tbsp.  butter or margarine, divided
1
stalk  celery, sliced
1/2
cup  chopped onions
1/2
cup  KRAFT Grated Parmesan Cheese
1
tsp.  garlic powder
1
tsp.  dried rosemary leaves
2
cups  unseasoned croutons
2
Tbsp.  water
1
 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. Remove from heat.

MIX cheese and seasonings. Add 1/4 cup cheese mixture to vegetable mixture in skillet along with the croutons and water; mix lightly.

USE sharp knife to partially cut steak horizontally in half, starting at thickest side of steak and being careful to not cut all the way through to opposite side of steak. Open steak. Spread vegetable mixture onto half of steak; roll up, starting at one long side. Tie closed with kitchen string.

MELT remaining butter in same skillet. Add meat; 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). Remove from oven. Top with remaining cheese mixture; 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 Lite 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.
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