Flank Steak with Herb Stuffing

If you’ve been following my posts have you wondered “where’s the beef?”.  Have you ever seen the bulletin board for “Chick-fil-A” … Uh ohhh … I guess it rubbed off on me!  I think this is my first post with beef.  I love a good steak, but I’ve always cooked more chicken, fish/seafood and pasta.  This recipe for flank steak is a favorite.  This time I used rosemary sour dough bread for the stuffing and it was phenomenal.  Enjoy … it’s okay to eat beef once in a while!

Flank Steak With Herb Stuffing


  • 1 two-pound flank steak
  • 2 tablespoons butter
  • 1/2 large onion, chopped
  • 1 clove garlic, minced
  • 1/2 cup chopped mushrooms
  • 1/4 cup chopped parsley
  • 1-1/2 cups soft bread cubes
  • 3/4 teaspoon poultry seasoning
  • 1/2 teaspoon salt
  • Freshly ground pepper to taste
  • 1 egg slightly beaten
  • 1/2 cup water, dry table wine, or bouillon

Preheat oven to moderate (350 F.).  Pound the steak or score it lightly on both sides.

In a skilled heat the butter, add the onions and garlic and cook until lightly browned.  Add the mushrooms and cook three minutes.  Add the parsley, bread cubes, poultry seasoning, salt, pepper, and egg and mix.

Spread the mixture on the steak.  Roll lengthwise, and tie with string at two-inch intervals.

Brown the meat on both sides in a little olive oil in a skillet or heavy Dutch oven.  Add the liquid, cover and bake 1-1/2 hours.  To serve, cut into 1-2 inch slices and serve with gravy made from pan drippings.