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Roasted Flank Steak with Parmesan Panko Stuffing


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Roasted Flank Steak with Parmesan Panko Stuffing 0 Picture


  • Steak
  • 1 1/2 lbs flank steak
  • 3 tbsp olive oil, divided
  • 1/2 c finely chopped onion
  • 1 large clove garlic, minced
  • 1 c panko bread crumbs or 1 1/2 c coarse fresh bread crumbs
  • 1/2 c freshly grated Parmesan cheese
  • 1/4 c pine nuts
  • 2 tbsp chopped fresh thyme or basil or a mixture
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • Kitchen twine
  • 1/4 c flour
  • Sauce
  • 2 tbsp flour
  • 1 1/2 to 2 c beef broth
  • 1/2 dry red wine


Servings 4


Step 1

Butterfly steak lengthwise using a horizontal cut (not all the way through). Open up on burcher paper; cover with plastic wrap and whack with smooth side of a meat pounder until about 3/4 inch thich.

Over medium heat, heat 1 tbsp oil until shimmering hot in a medium frying pan. Add onion and garlic; saute 3 minutes or until soft.

Meanwhile toss bread crumbs with parmesan, pinenuts, herbs, salt and pepper in a bowl. Add onion mexture; toss until well-combined. Set aside.

If roasting right away, preheat oven to 375 degrees.

Lay pounded steak so grain of meat goes left to right in front of you. Leaving 2 inches uncoated on far long side, pat filling over meat. Beginning near you, tightly roll up the steak forming a neat roll.

Cut 5 pieces of twine, each about 20 in. long. Beginning at the middle, tie roast, spacing ties evenly apart. Trim twine end; discard. Neaten ends of roll by tucking any spilled filling or ragged bits of steak. (If making ahead, cover and refrig for up to a day. Add 15 mins to roasting time.)

Over medium heat 2 tbsp oil in a large frying pan. Meanwhile, roll tied steak in flour until heavily coated; discard flour that does not cling to meat.

Add steak to pan, turning for 8 to 10 mins in total until lightly browned on all sides. Turn roast seam-side down in pan. Place in over for 30 minutes or until temp is 130F. Removed steak to cutting board, cover with foil and let rest 1015 min.

For sauce, add flour to hot pan; stir over medium heat for 1 min. Pour in 1 1/2 c broth and wine; gently whisking, bring to a boil. Sauce should be nicely thickened. Strain into a warmed container.

Slice steak widthwise into 1/2-inch-thick slices. Serve with roasted fingerling potatoes and steamed cauliflower florets tossed with bits of roasted red pepper.

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