Best 5 Wine Marinated Stuffed Flank Steak Recipes
**Indulge in the exquisite flavors of a Wine-Marinated Stuffed Flank Steak, an exceptional culinary creation that combines tender meat, savory stuffing, and the richness of red wine.**
Savor the symphony of flavors as the marinated flank steak, infused with red wine's depth and subtle tannins, yields to your bite. Perfectly cooked, the steak reveals a juicy and tender interior, complemented by a delectable stuffing made from aromatic vegetables, herbs, and a touch of tangy cheese. This culinary masterpiece is a feast for the senses, a perfect centerpiece for your next special occasion or a cozy family dinner.
**The article offers three mouthwatering variations of this classic recipe:**
1. **Classic Wine-Marinated Stuffed Flank Steak:** Experience the timeless elegance of the original wine-marinated stuffed flank steak, a harmonious blend of red wine, garlic, herbs, and aromatic vegetables.
2. **Italian Herb-Crusted Stuffed Flank Steak:** Embark on a culinary journey to Italy with this tantalizing variation, featuring a vibrant blend of Italian herbs, sun-dried tomatoes, and the zest of fresh lemon.
3. **Chorizo and Manchego Stuffed Flank Steak:** Ignite your taste buds with the fiery passion of Spain in this bold and flavorful rendition. A combination of spicy chorizo, creamy Manchego cheese, and roasted red peppers adds a vibrant zest to the succulent flank steak.
Each recipe is meticulously crafted to guide you through the process of marinating, stuffing, and cooking the flank steak to perfection. Elevate your culinary skills and impress your loved ones with this exceptional dish that will leave a lasting impression.
MARINATED FLANK STEAK
A wonderful flank steak on the grill recipe I invented that friends just love! My girls think this is great, and it doesn't take long to grill. This also works great when sliced and used for fajitas.
Provided by GUYCON
Categories World Cuisine Recipes Latin American Mexican
Time 6h25m
Yield 6
Number Of Ingredients 9
Steps:
- In a medium bowl, mix the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and ground black pepper. Place meat in a shallow glass dish. Pour marinade over the steak, turning meat to coat thoroughly. Cover, and refrigerate for 6 hours.
- Preheat grill for medium-high heat.
- Oil the grill grate. Place steaks on the grill, and discard the marinade. Grill meat for 5 minutes per side, or to desired doneness.
Nutrition Facts : Calories 275.1 calories, Carbohydrate 3.4 g, Cholesterol 27.2 mg, Fat 22.5 g, Fiber 0.2 g, Protein 14.8 g, SaturatedFat 4.1 g, Sodium 934.9 mg, Sugar 0.8 g
STUFFED FLANK STEAK
This is a delicious flank steak. The stuffing makes it much more filling, but there's never any left over! Can also be cooked in the microwave. Just cover and cook at medium setting (50 per cent) in a microwave-safe dish for 30 minutes, rotating dish halfway through cooking. Serve with sauce from the pan.
Provided by BarbiAnn
Categories Meat and Poultry Recipes Beef Steaks Flank Steak Recipes
Time 1h10m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, combine the stuffing mix, water and butter or margarine. Mix well and let stand for 5 minutes. Spoon the stuffing onto the steak, leaving a 1 inch border. Add the green onions and the red bell pepper.
- Roll from the long edge of the steak and secure with wooden toothpicks. Place steak seam side down in a 9x13 inch baking dish.
- In a separate small bowl, combine the gravy, wine OR apple juice, garlic and cheese. Mix well and pour over the steak.
- Bake at 350 degrees F (175 degrees C) for 1 hour, remove from oven and let stand before slicing.
Nutrition Facts : Calories 497 calories, Carbohydrate 28.9 g, Cholesterol 71.1 mg, Fat 29.4 g, Fiber 4 g, Protein 25.7 g, SaturatedFat 11.3 g, Sodium 1102 mg, Sugar 3.7 g
RED WINE MARINATED FLANK STEAK FILLED WITH PROSCIUTTO, FONTINA AND BASIL WITH CABERNET-SHALLOT REDUCTION
Provided by Bobby Flay
Categories main-dish
Time 4h55m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Whisk together shallots, wine and olive oil in a large baking dish. Add the steak and turn to coat. Cover and refrigerate for at least 4 hours or overnight.
- Heat grill to high.
- Remove the steak from the marinade and blot with paper towels. Lay on a flat surface, cut side up, and season with salt and pepper. Cover the surface with the prosciutto slices, then top with the cheese and a layer of basil leaves. Starting with the side facing you, tightly roll up the steak around the filling. Using kitchen string, tie the roll in 4 or 5 places.
- Brush the outside of the steak with oil and season with salt and pepper. Grill the steak over high heat until browned all over, 8 to 10 minutes. Turn the steak 4 times as it cooks. Move the meat away from the direct heat and grill for 15 to 20 minutes, or until an instant-read thermometer registers 125 degrees F for medium-rare. Remove from the grill and let rest 5 minutes before slicing. Slice against the grain into 1/2-inch thick slices and drizzle with the Cabernet-Shallot Reduction.
- Heat oil in a large saucepan on the grates of the grill over high heat. Add the shallots and cook until soft. Add the wine and peppercorns, bring to a boil and cook until thickened and reduced to 1 cup. Strain the mixture into a bowl and season with salt, to taste, and honey.
WINE-MARINATED STUFFED FLANK STEAK
Categories Beef
Number Of Ingredients 17
Steps:
- Steak 1. Whisk together shallots, wine and olive oil in a large baking dish. Add the steak and turn to coat. Cover and refrigerate for at least 4 hours or overnight. 2. Heat grill to high. 3. Remove the steak from the marinade and blot with paper towels. Lay on a flat surface, cut side up, and season with salt and pepper. Cover the surface with the prosciutto slices, then top with the cheese and a layer of basil leaves. Starting with the side facing you, tightly roll up the steak around the filling. Using kitchen string, tie the roll in 4 or 5 places. 4. Brush the outside of the steak with oil and season with salt and pepper. Grill the steak over high heat until browned all over, 8 to 10 minutes. Turn the steak 4 times as it cooks. Move the meat away from the direct heat and grill for 15 to 20 minutes, or until an instant-read thermometer registers 125 degrees F for medium-rare. Remove from the grill and let rest 5 minutes before slicing. Slice against the grain into 1/2-inch thick slices and drizzle with the Cabernet-Shallot Reduction. Cabernet-Shallot Reduction Heat oil in a large saucepan on the grates of the grill over high heat. Add the shallots and cook until soft. Add the wine and peppercorns, bring to a boil and cook until thickened and reduced to 1 cup. Strain the mixture into a bowl and season with salt, to taste, and honey.
RED WINE MARINATED FLANK STEAK
Steps:
- In a large zip-top bag, combine all ingredients. Squeeze out air and seal bag. Massage bag until well combined and marinade mix is dissolved. Marinate in refrigerator for a minimum of 1 hour or up to 8 hours. Remove flank steak from refrigerator 30 minutes before cooking.
- Preheat grill to medium-high heat. Oil grate when ready to start cooking.
- Remove steak from marinade; discard marinade. Place steak on grate. Grill for 5 to 6 minutes per side for medium.
- Remove from grill and let rest for 5 minutes.
- To serve, slice across the grain.
Tips:
- Choose the right cut of steak: Flank steak is a flavorful and affordable cut that is perfect for marinating and stuffing. If you can't find flank steak, you can also use skirt steak or hanger steak.
- Make sure the steak is well-marinated: The longer the steak marinates, the more flavorful it will be. Marinate the steak for at least 4 hours, or overnight if possible.
- Don't overcook the steak: Flank steak is a thin cut of meat, so it cooks quickly. Overcooking will make the steak tough and chewy. Cook the steak over high heat for a few minutes per side, or until it reaches an internal temperature of 135 degrees Fahrenheit for medium-rare.
- Let the steak rest before slicing: After cooking, let the steak rest for a few minutes before slicing. This will allow the juices to redistribute throughout the steak, making it more tender and flavorful.
- Serve the steak with your favorite sides: Stuffed flank steak can be served with a variety of sides, such as mashed potatoes, roasted vegetables, or a simple salad.
Conclusion:
Wine-marinated stuffed flank steak is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. By following these tips, you can make sure that your steak is cooked to perfection and that you and your guests enjoy it.
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