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Stuffed Flank Steak for Two

Stuffed Flank Steak for Two is rated 4.181818181818182 out of 5 by 11.
Prep Time
30
min.
Total Time
1
hr.
Servings

2 servings

Stuffed Flank Steak for Two? You've got it! It's a delicious but unusual way to prepare it—and much easier than you may think!

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What You Need

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Make It

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  • Heat oven to 350ºF.
  • Melt 1 tsp. butter in medium ovenproof skillet on medium-high heat. Add celery and onions; cook and stir until 2 to 3 min. or until crisp-tender. Stir in 1/4 cup water; bring to boil. Add stuffing mix, parsley and 6 Tbsp. cheese; mix lightly. Remove from heat.
  • Butterfly steak by cutting it horizontally in half, cutting into thickest long side of steak and being careful to not cut all of the way through to opposite side of steak. Open steak like a book; spread bottom 3/4 of steak with stuffing mixture. Roll up, starting at bottom end; tie securely with string.
  • Melt remaining butter in same skillet on medium heat. Add steak; cook 5 min. or until evenly browned on all sides, turning occasionally. Mix pasta sauce and remaining water until blended; pour over steak. Place in oven.
  • Bake 30 to 35 min. or until steak is done. Remove from oven; cover loosely with foil. Let stand 5 min. Transfer steak to cutting board. Remove and discard string. Slice steak. Serve topped with pasta sauce and remaining cheese.
TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

Serving Suggestion

Serve with a steamed green vegetable, such as broccoli, and glass of fat-free milk.

Special Extra

For zestier flavor, substitute TACO BELL® Thick & Chunky Salsa for the pasta sauce.

Size Wise

Make the evening special by serving this impressive flank steak.

Servings

  • 2 servings

Nutritional Information

Serving Size 2 servings
AMOUNT PER SERVING
Calories 470
Total fat 24g
Saturated fat 12g
Cholesterol 110mg
Sodium 1220mg
Carbohydrate 27g
Dietary fiber 3g
Sugars 7g
Protein 38g
% Daily Value
Vitamin A 30 %DV
Vitamin C 15 %DV
Calcium 40 %DV
Iron 20 %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

Rated 4 out of 5 by from I cooked it too long. I cooked it too long. I also used a box of stuffing mix I had on hand because I don't usually have unseasoned croutons on hand. This is a great basic recipe with lots of possible variations, ie: bbq style using cornbread stuffing and bbq sauce or mexican by spiceing up the stuffing with chipotle peppers and mex blend cheese and salsa or enchilada sauce. Will definately make this again.
Date published: 2006-08-31
Rated 3 out of 5 by from Well, it tasted good.....it just didn't look so good after I cooked it. Well, it tasted good.....it just didn't look so good after I cooked it. I tried to butterfuly the steak then stuff and roll. It ended up looking like the letter G with the stuffing in the bottom. LOL
Date published: 2005-08-07
Rated 5 out of 5 by from This is great. This is great. I added a lot more cheese to the stuffing and used Asiago and other Italian cheeses. Also, to make more gravy, I added double the tomatoes and a can of diced also. Great recipe.
Date published: 2005-01-16
Rated 5 out of 5 by from I made this with Stovetop stuffing and added sundried tomatoes instead of the croutons and other... I made this with Stovetop stuffing and added sundried tomatoes instead of the croutons and other seasonings. It was delish! My family can't wait for me to make it again.
Date published: 2007-07-18
Rated 5 out of 5 by from It seems simple to make. It seems simple to make. It looks wonderful in the pictures. It has ingredients that I would have on hand. I will definitly try this recipe this weekend.
Date published: 2002-10-16
Rated 4 out of 5 by from I didn't have tomato sauce on hand but I used Kraft House Italian dressing instead and it was... I didn't have tomato sauce on hand but I used Kraft House Italian dressing instead and it was delicious! (a little water now and then while it is cooking
Date published: 2003-09-09
Rated 4 out of 5 by from I used thin sliced steak instead of flank steak. I used thin sliced steak instead of flank steak. Then I didn't need to butterfly the meat. It also didn't take as long to cook. I cooked it 45 min.
Date published: 2005-08-19
Rated 5 out of 5 by from Awesome, I used a large London Broil and a box of stove top stuffing. Awesome, I used a large London Broil and a box of stove top stuffing. It was extremely good. This is something that I will make often.
Date published: 2008-03-09
  • 2016-08-28T10:02CST
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