Stuffed Flank Steak
ITALIAN STUFFED FLANK STEAK
Whenever I serve this stuffed flank steak, I know there will be no leftovers! Good for family suppers, or for casual entertaining. Don’t be intimidated by the word “butterfly” in the directions. This is not hard.
1 flank steak, approx. 2 pounds
½ pound Italian sausage
8 oz Ricotta cheese
1 jar, approx. 1#, 10 oz, favorite pasta sauce
1 pound boiled pasta shells
Parmesan cheese, shredded
Butterfly flank steak: have grain running vertically. Cut slowly through the center, holding your knife flat against the steak almost all the way through to the other side.
The flank steak should open like a book. You’ll have a piece of meat that is half the original thickness but twice the width. If you want, pound out the center for even thickness.
Spread sausage and ricotta over steak. Roll up the flank steak and place it in a greased roasting pan, seam side down. Cover with sauce.
Bake in preheated 350 degree oven for 45-60 minutes or until meat is cooked
through. Slice and serve on pasta shells, pouring sauce on top of the stuffed
flank steak. Sprinkle with Parmesan.
This stuffed flank recipe serves 4-6.
©2006-2010 Rita Heikenfeld and AboutEating.com
