Stuffed Flank Steak
🎉🎉  Smokin Hot Hubby's Birthday Dinner  🎉🎉

Tomorrow is Smokin Hot Hubby’s birthday. I am so blessed to have such an amazing man in my life. We always go out for our birthdays but I also like to cook Smokin’s favorite foods the week of or before his birthday. This past week I made his very favorite dinner: Stuffed Flank Steak.

I was first given the idea from my friend Dawn. She shared with me the concept and encouraged me to make it my own.  She and my friend Robyn are some of my best foodie mentors/inspirations.  I will link there blogs here:

Dawn's blog:   http://1001meatballsserved.blogspot.com
Robyn's blog:  http://housewifecooking.blogspot.com

For the Stuffed Flank Steak you will need:

Just these few ingredients make an amazing stuffing!
Garlic powder not pictured

• 1        Flank steak, 1½ -2lbs 
• 2        Shallots, minced
• ½c     Freshly Grated Parmesan 
• 2tsp   Garlic powder
• 1        Red pepper, diced small
•  8-10  Mushrooms, diced small
•  4       Bacon slices, chopped (for stuffing)
• 8-9     Bacon slices for wrapping steak
• 1-2T   Olive oil
• 1½-2c Seasoned bread crumbs 

Pre-heat oven to 350

In a skillet cook 4 slices of chopped bacon.

Take out bacon and place on paper towel to drain. If the bacon fat rendered is more than a tablespoon drain the extra grease as well.

Sauté the red pepper,shallot, and mushrooms for 3-4 minutes.

Once the mixture is softened add 1tsp of garlic powder. Mix well

Transfer to a bowl and add the seasoned bread crumbs, parmesan, and enough olive oil so the stuffing is a little wet.

Set aside.

Take your flank steak and flatten out or butterfly. I have my butcher tenderize it.

Add the stuffing mixture onto the steak and spread evenly

Rolling the steak away from you. Roll it like a jellyroll.

Wrap the whole thing up in bacon and sprinkle remaining garlic powder on top.  Put in a pan with an oven rack.

Cook for about an hour or until it reaches your desired doneness. 160 degrees is medium.
I cooked our 1.5 pound steaks at 350 for 45 minutes and then broiled on low till the bacon is crisped up about 5 minutes.

I served the steak with buttered parsley potatoes and a nice side salad.

Let it sit for 10 minutes then slice. I like the slices to be about 2 inches thick but you can cut to any desired thickness.

This is not a diet dish but it is a great, special occasion dish.  I serve this with some kind of potatoes, and a vegetable.

I hope you will give this recipe a try; it is such a treat. Have a great week! 

I'll be 'seeing' you in the next post soon.

Lar

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