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Main dishes

Rolled Teriyaki Steak

Rolled Teriyaki Steak recipe
photo by:kraft
Butterflied flank steak brushed with a zesty sauce is stuffed with pea pods, bell pepper and green onions and baked for an elegant Asian entrée.
time
prep:
30 min
total:
1 hr 15 min
servings
total:
6 servings
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What You Need

1/2
cup  A.1. Original Steak Sauce
1/3
cup  teriyaki sauce
3
Tbsp.  GREY POUPON Dijon Mustard
1
 beef flank steak (1-1/2 lb.), butterflied
1/2
cup  coarsely chopped snow pea pods (about 2 oz.)
1/2
cup  thin red pepper strips
4
 green onions

Make It

PREHEAT oven to 375°F. Mix steak sauce, teriyaki sauce and mustard until well blended.

OPEN butterflied steak onto clean work surface; press down to flatten. Spread 1/4 cup of the steak sauce mixture onto steak. Arrange snow pea pods, pepper strips and onions on the steak, parallel to the short ends of the steak. Roll up steak from one of the short ends; secure with wooden toothpicks or tie closed with kitchen string, if necessary. Place, seam side down, in greased 13x9-inch baking pan. Top with the remaining steak sauce mixture.

BAKE 40 to 45 minutes or until cooked through, brushing with the steak drippings every 15 minutes. Let stand 5 to 10 minutes before cutting into slices to serve.

Kraft Kitchens Tips

Substitute
Prepare as directed, using A.1. Bold & Spicy Steak Sauce.
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