Another Stuffed Steak

I can honestly say that before I started this blog I had never made a stuffed steak. I seem to make them a lot now.

I will say that I think my steak was a little on the smaller side. It had the right weight, but it was on the thicker side.

This wasn’t a huge problem, but I found that I had about double the amount of stuffing that would fit on the steak.

I did attempt to cook the remaining stuffing with the steak. It did get a little over cooked, so I ended up not being able to use it.

The steak was very moist. The long cooking time really broke down the meat very well.

The stuffing was delicious. It absorbed the meat juices while the steak was cooking.

My only issue was that I wished there had been more stuffing in the roll.

Watch The Video

STUFFED FLANK STEAK

1 Flank Steak, 1 1/2 Pounds

Salt and Pepper

Flour

4 Cups Bread Cubes

2 Small Onions, Chopped

3/4 Cup Chopped Celery

1 1/2 Teaspoons Sage

3 Tablespoons Butter

Have flank steak scored lightly crosswise. Sprinkle with salt and pepper, dredge with flour and pound well with a potato masher. Combine bread cubes, onions, celery, sage and butter. Moisten with water and season with salt and pepper. Spread stuffing over flank steak, roll meat and tie up. Brown in fat, add 1/2 cup water. Make in a 350 degree oven for 1 1/2 hours.