This Pepper Coated Stuffed Flank Steak is a hearty, savory main course that delivers rich umami flavors with every bite. The tender flank steak is carefully stuffed with a savory mixture of sautéed mushrooms, softened instant minced onions, and seasoned breadcrumbs, then bound with egg for a cohesive texture. A generous coating of coarse black pepper and salt creates a flavorful crust that contrasts beautifully with the juicy interior. Perfect for a satisfying weeknight dinner or a special family meal, this dish brings restaurant-quality elegance to your home kitchen. The mushrooms provide an earthy depth that complements the beef, while the breadcrumb stuffing adds a pleasant textural contrast. Serve with roasted vegetables or a simple salad for a complete, comforting meal.
Pepper Coated Stuffed Flank Steak
Description
This Pepper Coated Stuffed Flank Steak is a hearty, savory main course that delivers rich umami flavors with every bite. The tender flank steak is carefully stuffed with a savory mixture of saut&# 195;©ed mushrooms, softened instant minced onions, and seasoned breadcrumbs, then bound with egg for a cohesive texture. A generous coating of coarse black pepper and salt creates a flavorful crust that contrasts beautifully with the juicy interior. Perfect for a satisfying weeknight dinner or a special family meal, this dish brings restaurant-quality elegance to your home kitchen. The mushrooms provide an earthy depth that complements the beef, while the breadcrumb stuffing adds a pleasant textural contrast. Serve with roasted vegetables or a simple salad for a complete, comforting meal.Ingredients
Directions
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Pierce both sides of the flank steak with fork tines to tenderize.
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Using a sharp pointed knife, make a crosswise slit in the center of the steak without cutting through to the bottom, leaving 1/2 inch uncut on each side.
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Make a lengthwise pocket on each side by cutting through the center of the meat to within 1 inch of the sides to create stuffing pockets.
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Combine the instant minced onion with 2 tablespoons of water and set aside for 10 minutes to soften.
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In a large skillet, heat 2 tablespoons of vegetable oil over medium-high heat.
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Add the softened onion mixture to the skillet and sauté until golden, about 1 minute.
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Add the chopped mushrooms and 3/4 teaspoon of salt; sauté until all liquid has evaporated, about 8 minutes.
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Remove skillet from heat and stir in the bread crumbs and beaten egg; mix well and allow the mixture to cool slightly.
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Spoon the mushroom and breadcrumb mixture evenly into the pockets of the steak.
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Sprinkle the steak on both sides with the coarse black pepper and the remaining 1/2 teaspoon of salt.
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Heat the remaining 2 tablespoons of oil in the skillet or grill pan over high heat.
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Cook the stuffed steak for 4 minutes on each side for medium-rare, or until desired doneness is reached.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 3.0kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 0.3mg1%
- Total Carbohydrate 0.7g1%
- Dietary Fiber 0.1g1%
- Sugars 0.3g
- Protein 0.1g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Let the steak rest for 5-10 minutes after cooking before slicing against the grain to ensure maximum tenderness.
If you do not have instant minced onion, you can substitute with 2 tablespoons of finely minced fresh onion, though you may need to sauté it a bit longer to soften.
For a gluten-free option, use gluten-free bread crumbs in the stuffing.
Ensure the stuffing mixture is cool enough to handle before filling the steak pockets to prevent the egg from cooking prematurely and to ensure it stays together.
Cooking time may vary depending on the thickness of the steak and your preferred level of doneness. Use a meat thermometer for accuracy: 130ðF for medium-rare, 140ðF for medium.
