KraftRecipes.com
Print PageClose Window
  • Kraft Cheese
  • Philadelphia
  • Velveeta
  • Jello
  • kraft-salad-dressing
  • a1
  • Cool Whip
  • Recipe Box
  • Join / Sign In
  • Find Kraft Foods on Facebook
  • Follow Kraft Foods on Pinterest
  • Watch Kraft Foods on YouTube
  • Follow Kraft Foods on Tumblr
Main dishes

Hearty Tuscan Herb Parmesan-Stuffed Flank Steak

Hearty Tuscan Herb Parmesan-Stuffed Flank Steak recipe
photo by:kraft
A flavorful Parmesan stuffing and a beautiful presentation make this flank steak recipe the one to go with when you want to impress!
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
2
cups  plain croutons
2
Tbsp.  water
1/2
cup  KRAFT Seasoned Grated Parmesan Cheese Rosemary & Garlic, divided
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.

STIR in croutons, water and half the cheese.

USE sharp knife to partially cut steak horizontally in half, starting at thickest side of steak and being careful not to cut through to opposite side of steak. Open steak. Spread vegetable mixture onto one cut side 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 steak with remaining cheese; let stand 10 min. Remove and discard string before slicing steak.

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.
K:1528v1:126652
RecipeDetail
false src=http://www.kraftrecipes.com/controls/registration/ajax/ExitPopup.aspx;title=Popup;width=625px;height=330px
sign up to become a member sign up for email