Some cosmetic changes in preparation for larger site changes in the works.

Close
Cindy

It is similar to flank steak, but more tender. REC:Stuffed flap steak

Veteran Member
508 posts
Joined: Jan 16, 2007

Options

Posted to Thread #13969 at 6:54 pm on Feb 28, 2009

Stuffed flank steak or Flap Meat
1 large Flap meat steak
2 cloves garlic, diced
1/2 cup jarred roasted red pepper, sliced
OR
1/2 cup sun-dried tomatoes, chopped
3 cups fresh spinach, or 1 lb. frozen leaf spinach, squeeze dry
1/2 cup feta cheese, crumbled
1 small jar marinated artichoke hearts
olive oil or olive oil spray

Lay steak flat. Put plastic wrap over and under steak and pound flat. Remove top piece of plastic. Sprinkle both sides with salt and pepper. Sprinkle top with garlic then layer peppers (or sundried tomatoes), then spinach, then feta, and last artichoke hearts. Roll so that when it is sliced, it will slice across the grain. Make sure you remove the plastic. Tie every 2 inches with twine. Place on a rimmed baking sheet.
Brush or spray the outside with olive oil. Bake uncovered at 400 degrees for 50 minutes.


Other messages in this thread: