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the low carb way

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Stuffed Flank Steak

Posted by Solitary Dancer on January 6, 2008

My friend, Cathy, sent this to me. She found this in Backyard Living. I think it sounds really good. I left her comments because I think they are helpful.

STUFFED FLANK STEAK


Photo from Backyard Living: See Source Article

INGREDIENTS:

½ c butter softened ( I use a little less)
6 bacon strips cooked crispy and crumble finely
3 scallions chopped
2 teaspoons Hidden Valley Ranch salad dressing mix (dry)
½ teaspoon ground pepper
1 beef flank steak (1-1/2 to 2 pounds and 1 inch thick)

DIRECTIONS:

Mix the first five ingredients. Slit the steak forming a pocket (I think this is the hardest part)

Stuff with the butter mixture mixture and I let it sit just a bit to give the steak more flavor.

I also put a metal skewer in the end to help keep the steak closed while cooking because of flare up on the grill.

Grill steak 5-7 minutes on each side.

To serve, thinly slice across grain.
Yield: 6-8 servings.

NOTE: Because it is winter and we do not use our grill now I recently tried this by baking it in the oven on a broiler pan. I put the oven on 350 and baked the steak for about ½ hour (use your own judgment.) I then broiled it for a few minutes on each side.

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2 Responses to “Stuffed Flank Steak”

  1. This sounds delicious, and I broil my flank steak in the oven all the time and it turns out great!

  2. Good to know! I’ve never been very good at broiling in the oven but this recipe sounded worth giving it a try.

    Deb

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