Stuffed Flank Steak

Recipe View 5 mins Preheat the oven to 350 degrees F (175 degrees C). (5 minutes)

Recipe View 10 mins In a medium bowl, combine the stuffing mix, boiling water, and butter. Stir well to combine and let stand for 5 minutes to allow the stuffing to soften and absorb the liquid. (10 minutes)

Recipe View 5 mins Lay the pounded flank steak flat on a clean work surface. Evenly spread the prepared stuffing over the steak, leaving a 1-inch border around the edges. Scatter the chopped green onions and diced red bell pepper over the stuffing. (5 minutes)

Recipe View 10 mins Starting from one of the long edges, tightly roll up the flank steak into a cylinder. Secure the roll with wooden toothpicks or kitchen twine at 1-inch intervals to prevent it from unraveling during cooking. (10 minutes)

Recipe View 2 mins Place the rolled steak seam-side down in a 9x13-inch baking dish. (2 minutes)

Recipe View 3 mins In a small bowl, whisk together the mushroom gravy, red wine, minced garlic, and grated Parmesan cheese. Pour the sauce evenly over the stuffed steak. (3 minutes)

Recipe View 1 hrs Roast in the preheated oven for approximately 1 hour, or until the internal temperature of the steak reaches 160 degrees F (71 degrees C) for medium doneness. Use a meat thermometer to ensure accuracy. (60 minutes)

Recipe View 10 mins Remove the baking dish from the oven and let the stuffed steak rest for 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak. (10 minutes)

Recipe View 5 mins Carefully remove the toothpicks or twine before slicing the steak into 1-inch thick medallions. Serve immediately, drizzled with the pan sauce and garnished with additional grated Parmesan cheese, if desired.