Stuffed Flank Steak

Stuffed Flank Steak with sweet potato fries

Photo by Johnny Miller

Makes 6



  1. 1 of 3 Heat oven to 425 degrees. Prepare stuffing mix per pkg directions, using 1 1/2 cups water and 2 tbsp butter. Cool slightly. Meanwhile, coarsely chop mushrooms and cook 5 min in 1 tbsp butter over med-high. Stir into stuffing.
  2. 2 of 3 Holding a sharp knife parallel to work surface and starting at a long side, slice a steak in half horizontally without cutting all the way through. Open up steak like a book and season with salt. Press stuffing onto steak, leaving a 1-inch border on all sides. Sprinkle with parsley. Starting at a short side, roll up to enclose filling. Tie with kitchen twine, spacing 2 inches apart. Place on a rimmed baking sheet, rub with 1 tbsp olive oil and sprinkle with 1/2 tsp garlic salt.
  3. 3 of 3 On a large baking sheet, toss sweet potato with 2 tbsp olive oil and 1/2 tsp each garlic salt and pepper. Roast steak and potatoes for 35 min, turning once. Rest steak 10 min, then remove twine before slicing.
Nutrition Information for Stuffed Flank Steak
Servings Per Recipe: 6
Per Serving: 578 kcal cal., 1115 mg sodium, 10 g sugar, 37 g pro., 60 g carb., 6 g fiber, 21 g Fat, total, 7 g sat. fat