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Stuffed Flank Steak With Onion Mushroom Sauce

Healthy.Eater's picture
  Unsalted butter/Margarine 2 Teaspoon
  Yellow onion 1 Medium, finely chopped to make 1 cup
  Stalk celery 1 Medium, finely chopped to make 1/2 cup
  Garlic 2 Clove (10 gm), minced
  Fresh bread crumbs 1 Cup (16 tbs) (2 Slices)
  Minced parsley 1⁄4 Cup (4 tbs)
  Egg white 1 Large
  Dried thyme 1⁄2 Teaspoon, crumbled
  Dried sage 1⁄2 Teaspoon, crumbled
  Salt 3⁄4 Teaspoon
  Black pepper 3⁄4 Teaspoon
  Flank steak 1 Pound
  Vegetable oil 2 Teaspoon
  Yellow onions 3 Cup (48 tbs), thinly sliced (About 2 Pieces)
  Mushrooms 3 1⁄2 Ounce, thinly sliced (1 Cup)
  Dry red wine/Low-sodium beef broth 1⁄2 Cup (8 tbs)
  Low sodium beef broth 2 Cup (32 tbs)
  Tomato paste 1 Tablespoon

1To prepare the stuffing: In a 10-inch nonstick skillet, melt the butter over moderate heat. Add the onion, celery, and garlic and saute, stirring occasionally, for 5 minutes or until the onion is softened. Remove from the heat and let cool. When cool, add the bread crumbs, parsley, egg white, thyme, sage, salt, and pepper to the skillet and mix well.
2 Preheat the oven to 325°F. Using a sharp knife, cut a pocket in the steak. First, make a shallow horizontal slit along one long side, leaving 1 inch uncut at both ends. Then cut the slit more deeply to make a horizontal pocket through the center of the steak, leaving about 1 inch un cut on 3 sides.
3 Fill the pocket with stuffing and tie the steak with string at 2-inch intervals to close the opening. In a medium-size flameproof casserole, heat the oil over moderate heat. Add the steak and cook for .5 minutes or until browned on both sides; transfer to a plate. Add the onions, mushrooms, salt, pepper, thyme, and sage to the casserole and cook, stirring occasionally, for 5 minutes or until the onions are softened. Stir in the wine, broth, and tomato paste, return the steak to the casserole, and bring the liquid to a boil. Transfer the casserole to the oven and bake, covered, for 1 to 1 1/2 hours or until the steak is tender.
4 Transfer the steak to a cutting board and remove the string. Skim any fat from the surface of the sauce and simmer it, uncovered, over moderately high heat for 3 minutes or until slightly thickened. Slice the steak 1/2 inch thick, arrange the slices on a warm platter, and drizzle with the sauce.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1563 Calories from Fat 424

% Daily Value*

Total Fat 45 g69.1%

Saturated Fat 17.1 g85.7%

Trans Fat 0 g

Cholesterol 148 mg49.3%

Sodium 2888.3 mg120.3%

Total Carbohydrates 119 g39.6%

Dietary Fiber 19.4 g77.7%

Sugars 10.2 g

Protein 116 g231.1%

Vitamin A 43.5% Vitamin C 54.2%

Calcium 29.4% Iron 72.3%

*Based on a 2000 Calorie diet

Stuffed Flank Steak With Onion Mushroom Sauce Recipe