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 Braised Stuffed Flank Steak
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Braised Stuffed Flank Steak

Heat 1/2 cup of the oil (or 2 Tbsp. of the oil for trial recipe) in large saute pan on medium-high heat. Add celery| carrots and onions; saute 2 to 3 min. or until celery and carrots are crisp-tender. Remove from pan to large bowl; season with salt and black pepper. Set aside.,Crumble sausage into same pan; cook on medium heat 4 to 5 min. or until cooked through| stirring frequently. Drain. Stir into vegetable mixture along with the cornbread and dressing; set aside,Butterfly each steak; pound to 1/2-inch-thickness. Spread sausage mixture evenly over steaks. Roll up| starting at one of the long sides of each steak. Arrange 10 of the bacon slices| long-sides together| on work surface. Top with one of the steaks. Roll up tightly| starting at one of the long sides. Tie closed with butcher's twine. Repeat with remaining bacon slices| sausage mixture and steaks.,Heat 1 Tbsp. of the remaining oil in large skillet on medium-high heat. Add steak rolls| one at a time| to skillet; cook 1 to 2 min. on each side or until evenly browned on all sides. Place in half-steam table pan. Repeat with remaining steak rolls and remaining oil| placing each steak roll in separate steam table pan.,Combine tomatoes| barbecue sauce| broth and jalapeno peppers; pour evenly over steak rolls. Cover pans with foil. Bake in 350ºF-convection oven 35 to 45 min. or until steaks are cooked through and stuffing is heated through (165ºF). Let stand| covered| 10 min. Remove and discard twine. Cut each steak roll into six slices to serve.
24 servings or 4 steaks| 6 servings each
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Ingredients

3/4 cup oil
2 cups celery
1-1/3 cups carrot
1-1/3 cups green onion
1 cup onion
to taste black pepper
- Italian sausage
- Italian sausage
2 qt. cornbread
1 cup KRAFT Signature Roasted Red Pepper Vinaigrette Dressing
4 each beef flank steak
40 slices OSCAR MAYER Bacon
4 cans diced tomatoes
1 qt. BULL'S-EYE Original Barbecue Sauce
1 qt. beef broth
2 cups red wine
1/4 cup jalapeño pepper

Instructions

Preparation Steps
  • Heat 1/2 cup of the oil (or 2 Tbsp. of the oil for trial recipe) in large saute pan on medium-high heat. Add celery, carrots and onions; saute 2 to 3 min. or until celery and carrots are crisp-tender. Remove from pan to large bowl; season with salt and black pepper. Set aside.
  • Crumble sausage into same pan; cook on medium heat 4 to 5 min. or until cooked through, stirring frequently. Drain. Stir into vegetable mixture along with the cornbread and dressing; set aside
  • Butterfly each steak; pound to 1/2-inch-thickness. Spread sausage mixture evenly over steaks. Roll up, starting at one of the long sides of each steak. Arrange 10 of the bacon slices, long-sides together, on work surface. Top with one of the steaks. Roll up tightly, starting at one of the long sides. Tie closed with butcher's twine. Repeat with remaining bacon slices, sausage mixture and steaks.
  • Heat 1 Tbsp. of the remaining oil in large skillet on medium-high heat. Add steak rolls, one at a time, to skillet; cook 1 to 2 min. on each side or until evenly browned on all sides. Place in half-steam table pan. Repeat with remaining steak rolls and remaining oil, placing each steak roll in separate steam table pan.
  • Combine tomatoes, barbecue sauce, broth and jalapeno peppers; pour evenly over steak rolls. Cover pans with foil. Bake in 350ºF-convection oven 35 to 45 min. or until steaks are cooked through and stuffing is heated through (165ºF). Let stand, covered, 10 min. Remove and discard twine. Cut each steak roll into six slices to serve.
  • Make Ahead
    Assemble steak rolls as directed but do not top with the tomato mixture. Cover with foil. Mix tomato mixture as directed; cover. Refrigerate both up to 6 hours. When ready to serve, pour tomato mixture evenly over steak rolls; cover with foil. Bake as directed.
    Substitute
    Substitute KRAFT Signature Sun Dried Tomato Oregano Dressing for the vinaigrette.