Tired of the same old dinner routine? Craving a flavorful, impressive meal that's surprisingly easy to make? Then look no further! This stuffed flank steak recipe is your answer. It's a delicious and healthy dish perfect for a weeknight dinner or a special occasion. Get ready to impress your family and friends with this simple yet elegant homemade cooking creation – a true showstopper among easy recipes!
Ingredients:
- 1 (2-pound) flank steak
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup cooked quinoa
- 1/2 cup chopped sun-dried tomatoes (oil-packed, drained)
- 1/4 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup beef broth
Instructions:
Preparing the Filling:
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.
- In a medium bowl, combine the cooked quinoa, sun-dried tomatoes, feta cheese, parsley, oregano, salt, and pepper. Add the cooked onion and garlic mixture and stir well to combine. This creates the flavorful heart of your stuffed flank steak.
Stuffing and Cooking the Steak:
- Place the flank steak on a clean work surface. Using a sharp knife, carefully slice the steak horizontally almost all the way through, creating a pocket. Be careful not to cut all the way through!
- Spoon the quinoa mixture evenly into the pocket of the flank steak.
- Fold the edges of the steak over the filling and secure with kitchen twine or toothpicks. This helps keep the filling inside during cooking and ensures even cooking.
- Heat the remaining olive oil in a large oven-safe skillet over medium-high heat. Sear the stuffed flank steak on all sides until nicely browned, about 2-3 minutes per side.
- Pour the beef broth into the skillet. Transfer the skillet to a preheated oven at 375°F (190°C).
- Bake for 20-25 minutes, or until the steak is cooked to your desired level of doneness. Use a meat thermometer to ensure the internal temperature reaches 145°F (63°C) for medium-rare.
Resting and Serving:
- Remove the steak from the oven and let it rest for 10-15 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
- Remove the twine or toothpicks. Slice the steak thinly against the grain and serve immediately. This delicious dish pairs perfectly with roasted vegetables or a simple salad.
Tips and Variations:
- For a richer flavor, marinate the flank steak in a mixture of olive oil, balsamic vinegar, garlic, and herbs for at least 30 minutes before cooking.
- Feel free to experiment with different fillings! Spinach, artichoke hearts, mushrooms, or roasted red peppers would all be delicious additions.
- If you don't have quinoa, you can use cooked rice or couscous as a substitute.
- To make this a complete meal, serve with a side of roasted vegetables like asparagus, broccoli, or Brussels sprouts.
Nutritional Information (per serving, approximate):
- Calories: Approximately 400-450
- Protein: 35-40g
- Fat: 15-20g
- Carbohydrates: 30-35g
This stuffed flank steak recipe is a fantastic example of delicious dishes that are both easy to prepare and healthy to eat. It’s a quick dinner idea that elevates weeknight meals, making it a go-to recipe for busy weeknights. Enjoy this flavorful and impressive meal!