Comida Kraft
Recipe Box

Rolled Teriyaki Steak

4.2
(6) 4 Reviews
Prep Time
30
min.
Total Time
1
hr.
15
min.
Servings

6 servings

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.

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What You Need

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Make It

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  • Heat oven to 375°F.
  • Mix first 3 ingredients until blended.
  • Open steak on work surface; press to flatten. Spread with 1/4 cup sauce. Top with vegetables, with pieces parallel to short ends of steak. Roll up, starting at one short end; secure with wooden toothpicks. Place, seam-side down, in greased shallow pan; top with remaining sauce.
  • Bake 40 to 45 min. or until done, basting occasionally with pan drippings. Let stand 5 min. Remove toothpicks before slicing the meat.

Substitute

Prepare using A.1. Bold & Spicy Steak Sauce.

Variation

Tie kitchen string around the rolled up steak instead of securing with the toothpicks. Remove string before slicing the meat.

Servings

  • 6 servings

Nutritional Information

Serving Size 6 servings
AMOUNT PER SERVING
Calories 210
% Daily Value
Total fat 7g
Saturated fat 3g
Cholesterol 65mg
Sodium 1070mg
Carbohydrate 9g
Dietary fiber 1g
Sugars 5g
Protein 24g
   
Vitamin A 10 %DV
Vitamin C 20 %DV
Calcium 4 %DV
Iron 10 %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

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  • ashleyso18 |

    This was very good. When I took it out of the oven and sliced it I had my doubts, it fell apart and the veggies were still really crisp, but when we started eating it was very good. My hubby has requested I make again.

  • sabrajabobs |

    Good flavor. I used hatch peppers instead of peas and it just enhanced the pepper flavor. Very good.

  • pattirambo |

    Messy but very easy to make. Have the butcher butterfly the steak- much easier. Also great at room temp or even sliced cold on a french baguette. Follow the cooking times- Don't over cook

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