Stuffed Steak Rolls Recipe By Tasty

VEGGIE STUFFED STEAK ROLL RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• Heat the oil in an oven-proof skillet. Toss in the bell peppers, onions, salt, pepper, and garlic, and sauté until the veggies have softened, about 10 minutes.
• Season the flank steak on both sides with a good pinch of salt and black pepper.
• Sprinkle on the spinach in an even layer and top with the sautéed peppers.
• Sprinkle the mozzarella cheese over the veggies and tightly wrap the steak into a roll.
• Skewer the steak with toothpicks about 1½ inches (4 cm) apart so that the steak will hold its shape.
• Slice between the toothpicks to create individual steak rolls.
• Heat a few more tablespoons of oil in the skillet. When the oil has begun to smoke slightly, sear the steak rolls until browned, about 2 minutes per side.
• NOTE: To bake the entire steak roll at one time, simply sear each steak roll in a large skillet and transfer to a parchment-lined baking sheet. Once each roll has been seared and transferred to the baking sheet, proceed with steps 10-12.
• Transfer the skillet to the oven and bake for 10-15 minutes, or until it has reached desired level of doneness.
• Let the steak rest for 5 minutes before removing toothpicks.
• Enjoy!

STEAK ROLL-UPS

Steps:

• Flatten steak to 1/3-in. thickness. Cut into six pieces. In a small bowl, combine the next eight ingredients. Place 1/3 cup on each piece of steak; roll up and fasten with a toothpick. Roll in flour. , In a large skillet, brown roll-ups in oil. In a small bowl, combine the soup, water and browning sauce if desired; pour over roll-ups. Cover and simmer for 2 hours or until meat is tender, turning occasionally.

SURF AND TURF STEAK ROLL UP RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C)
• Add 1 tablespoon of salt to a large pot of water and bring to a boil over high heat. Once the water is boiling, add the lobsters, heads first, leaving the rubber bands on the claws. Once the water returns to a boil, boil the lobsters for 10 minutes.
• Use tongs to remove the lobsters and transfer to a cutting board. Let cool for 5-10 minutes. Use scissors to snip off the rubber bands of the claws. With one hand, hold the body of the lobster, and with the other hold the tail. Use your hands to twist the tail off and remove it from the body. Twist the claws off where the leg and body meet.
• Use a pair of kitchen shears to make an incision at the top of the tail, then snip through to the base. Snap the shell back and remove the tail meat.
• Twist the legs at the joints to separate from the claws. Use kitchen shears to cut through the shells and remove the leg and claw meat.
• Roughly chop the lobster meat and add to a medium bowl, along with the cream cheese, 1 teaspoon of salt, and ½ teaspoon of pepper. Use a rubber spatula to mix well.
• Lay a piece of plastic wrap over a cutting board. Pat the flank steak dry with paper towels, then place on the plastic wrap and cover with another sheet. Use a meat mallet to pound out to ¼-inch thick.
• Remove the plastic wrap, then season the steak on both sides with the remaining 2 teaspoons of salt and teaspoon of pepper.
• Spread the lobster mixture in an even layer over the steak. Starting from the short end, gently roll the steak into a log shape. Secure the roll with toothpicks.
• Heat the olive oil in a large cast-iron or stainless steel pan over medium-high heat. When the oil begins to shimmer, add the steak roll and cook for 3-4 minutes on one side, until browned. Using 2 sets of tongs, gently turn the roll over and sear on the other side for 3-4 minutes, until browned.
• Transfer the pan to the oven and roast for 27-30 minutes, until the internal temperature of the steak reaches 145°F (63°C).
• Remove the steak roll from the pan and transfer to a cutting board. Let rest for 10 minutes.
• Make the cream sauce: In a large pan, melt the butter over medium-high heat. Add the garlic and stir for 30 seconds, until fragrant.
• Add the white wine and cook for 3 minutes, until reduced by half.
• Add the heavy cream, salt, and pepper, and cook for 7 minutes, whisking frequently, until slightly thickened and reduced by half.
• Add the parsley and whisk to combine.
• Remove the toothpicks from the steak roll, then slice into 1-inch thick pieces. Transfer to a platter and pour the cream sauce on top, then garnish with more parsley.
• Enjoy!

STUFFED STEAK ROLLS CROCK POT

Steps:

• Pound each steak until thinned to about 1/4-inch. Saute bacon,( celery, and green onion if using); drain off fat. Combine sauteed bacon and vegetables with DRY stuffing mix (including seasoning with the mix, if any).
• Stir in half the cream of celery soup and enough water to moisten.
• Place sliced onions in the bottom of the slow cooker.
• Spread stuffing mixture on each flattened steak; roll up and secure with toothpicks; place on top of onions.
• Spoon remaining cream of celery soup over the rolls, then pour the tomatoes over all.
• Cover and cook 8 to 10 hours on low, or 4 to 6 hours on high.

MUSHROOM-STUFFED FLANK STEAK ROLL

Steps:

• Cut steak horizontally from a long side to within 1/2 in. of opposite side. Open steak so it lies flat; cover with plastic wrap. Flatten to 1/4-in. thickness. , In a small bowl, combine the lemon juice, soy sauce, honey, mustard, pepper and, if desired, lemon zest. Pour half of marinade into a large shallow dish; add beef and turn to coat; cover and refrigerate overnight. Cover and refrigerate remaining marinade., In a large skillet, saute mushrooms and onion in butter until tender. Remove from the heat; stir in parsley. Drain and discard marinade. Open steak; spoon filling over steak to within 1/2 in. of edges. Roll up tightly jelly-roll style, starting with a long side. Tie with kitchen string. Place in a greased shallow roasting pan. Pour reserved marinade over steak., Cover and bake at 350° for 45 minutes. Uncover; baste with pan drippings. Bake 30 minutes longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°, medium, 140°, medium-well, 145°). Remove and keep warm. Meanwhile, transfer cooking juices to a saucepan; skim fat. Bring cooking juices to a boil. Mix cornstarch and broth until smooth. Stir into cooking juices. Bring to a boil; cook and stir 1-2 minutes or until thickened. Cut steak into slices; serve with sauce.