Enjoy an elegant Asian entrée with this Rolled Teriyaki Steak recipe. This baked, stuffed butterflied flank steak preps in just 30 minutes.
What You Need
Original recipe yields 6 servings
1/2 cup A.1. Original Sauce
1/3 cup teriyaki sauce
3 Tbsp. GREY POUPON Dijon Mustard
1 beef flank steak (1-1/2 lb.), butterflied
1/2 cup snow peas, cut into thin strips
1/2 cup thin red pepper strips
4 green onions, trimmed
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Let's Make It
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.
Prepare using A.1. Bold & Spicy Steak Sauce.
Tie kitchen string around the rolled up steak instead of securing with the toothpicks. Remove string before slicing the meat.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 10g
Dietary Fibers 0.7219g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.