Vegetable Stuffed Flank Steak |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This colorful beef dish was always a favorite request for birthday dinners while i was growing up. Savory, special and stuffed full of vegetables, it's as tender as the memories it still brings back every time I make it. -Julie Etzel Tualatin, Oregon Ingredients:
1 beef flank steak (about 1-1/2 pounds) |
1/8 teaspoon plus 1/2 teaspoon salt, divided |
1/8 teaspoon pepper |
4 bacon strips, diced |
3 leeks (white portion only), sliced |
1-1/2 cups chopped sweet yellow pepper |
1-1/2 cups chopped celery, divided |
1/2 pound baby spinach, torn |
1 teaspoon dried thyme |
1 teaspoon dried basil |
2 garlic cloves, minced |
3 tablespoons olive oil |
1 medium onion, cut into wedges |
1 cup water |
1/2 cup beef broth |
2 teaspoons tomato paste |
1 bay leaf |
Directions:
1. Cut steak horizontally from a long side to within 1/2 in. of opposite side. Open steak so it lies flat; cover with plastic wrap. Flatten to 1/4-in. thickness. Remove plastic; sprinkle steak with 1/8 teaspoon salt and pepper. Set aside. In a skillet, cook bacon until crisp. Remove to paper towels. Drain, reserving 2 tablespoons drippings.
2. In the drippings, saute leeks, yellow peppers and 1 cup celery until tender. Stir in spinach, thyme, basil and bacon. Spoon over meat to within 1/2 in. of edges. Roll up tightly jelly-roll style, starting with a long side. Tie with kitchen string.
3. Rub steak with garlic and remaining salt. In a large skillet, brown meat in oil on all sides. Place in a greased shallow roasting pan. Add onion and remaining celery. Combine remaining ingredients; pour over steak. Cover loosely with foil.
4. Bake at 350° for 1 hour. Baste with drippings. Bake, uncovered, 15 minutes longer or until meat is tender. Let stand for 10-15 minutes. Remove string and slice. Discard bay leaf; thicken juices if desired. Yield: 6 servings.
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