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Stuffed Flank SteakITALIAN STUFFED FLANK STEAKWhenever 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 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.
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