Rolled Stuffed Flank Steak

    1 hour 10 minutes

    This is a delicious way to prepare flank steak, which is a cheaper cut of meat that benefits from long slow cooking.

    88 people made this

    Serves: 4 

    • 2 cups dry stuffing mix
    • 1 cup boiling water
    • 2 tablespoons butter or margarine
    • 700g flank steak, pounded thin for easy rolling
    • 2 spring onions, chopped
    • 1 red capsicum, chopped
    • 1 cup mushroom gravy
    • 1/4 cup red wine
    • 1 clove garlic, minced
    • 2 tablespoons grated Parmesan cheese

    Preparation:10min  ›  Cook:1hour  ›  Ready in:1hour10min 

    1. Preheat oven to 180 degrees C.
    2. In a medium bowl, combine the stuffing mix, water and butter or margarine. Mix well and let stand for 5 minutes. Spoon the stuffing onto the steak, leaving a 3cm border. Add the spring onions and the red capsicum.
    3. Roll from the long edge of the steak and secure with wooden toothpicks. Place steak seam side down in a 20x30cm baking dish.
    4. In a separate small bowl, combine the gravy, wine, garlic and cheese. Mix well and pour over the steak.
    5. Bake for 1 hour, remove from oven and let stand before slicing.

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    Reviews and Ratings
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    Reviews in English (67)


    Followed the recipe and was a little disappointed. It was very salty. Probably my fault because it was a tad overdone.  -  15 Jul 2012


    I have made this twice now. The first time I found the stuffing a bit bland and the steak came out overcooked in the oven. The second time, I used regular onions, satued them in olive oil, added 1/2 cup Parmesan cheese, 2 cloves minced garlic and 1/2 cup slivered pancetta. Rub the outside of the roast with olive oil, rosemary, garlic and salt and pepper. I briefly browned the roast on all sides on the stovetop and then placed in the oven for 30 minutes. I added 1/2 cup of red wine, 2 tablespoons unsalted butter and 1 cup sliced mushrooms to the pan drippings to make the sauce to serve over the roast.  -  13 Sep 2006  (Review from Allrecipes USA and Canada)


    This was a great recipe!! I had no intention of making this at first. I had defrosted a flank steak and was going to cook plain on the grill and then looked for a recipe containing flank steak. I already marinated it with olive oil, balsamic vinegar, and steak seasoning for a few hours so wasnt sure how it would incorporate into this recipe but it did. Also instead of brown gravy I used a can of campbells brown gravy w/onions (i also didnt have wine but the seasoning from my marinade was enough) which gave it a fabulous taste. I pounded down the meat as much as I could beforehand and also did additional seasoning of salt throughout to make sure it had flavor which it definitely did. I had to do a bit of a butterfly cut on both sides of the meat to ensure that I had enough room to roll it with all of the stuffing. I tied it with string and put toothpicks at the ends to be sure everything stayed in. I also put a bit of mozzarella. I cooked an hour and it came out perfectly and pretty tender, even my two young kids liked this recipe which is surprising as not alot of children like steak. My family liked this recipe and I was pretty impressed with the results. Dont hesitate to make this. I now have something else to cook other than the normal boring things.  -  26 Sep 2007  (Review from Allrecipes USA and Canada)