Baked Stuffed Flank Steak

Baked Stuffed Flank Steak

1-2 lb flank steak butterflied
2 tbsp panko breadcrumbs
1 egg yolk
1 and 1/2 cup mozzarella cheese grated or shredded
1 cup spinach frozen pkg - thawed, rinsed, and well drained
1/2 cup sun-dried tomatoes roughly chopped
1/2 tsp garlic salt divided
1 pinch black pepper to taste
2 tbsp olive oil

  • Preheat oven to 425 F.
  • If you have not already done so, butterfly your steak by lining your knife up parallel with a cutting board and slicing through the center of the steak, stopping just short of cutting all the way through. This will make it so that you can open up the steak like sandwich bread, doubling the original length of the steak. Need a visual guide? Check out this video.
  • Using a meat tenderizer, even out the thickness of the steak, aiming for 1/4 to 1/2 inch thick.

  • For Full Instruction:

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