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Stuffed Flank Steak London Broil: A Culinary Journey Back Home

The aroma of savory stuffing mingling with browned beef always transports me back to my grandmother’s kitchen. It wasn’t just a meal; it was a warm hug on a plate, a Sunday ritual filled with laughter and the comforting knowledge that you were surrounded by family. Every bite was a memory, a connection to generations past, and a reminder of the simple joy of sharing good food with loved ones. This Stuffed Flank Steak London Broil recipe captures that very essence, transforming a humble cut of beef into a flavorful and comforting masterpiece.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4-6
Dietary Type: Varies (can be adapted to be dairy-free or gluten-free)

Ingredients

1 1⁄2 – 2 lbs beef flank steak, pounded thin
2 tablespoons butter or margarine
1⁄2 cup onion, chopped
1⁄2 cup mushroom, chopped
1 (120 g) package chicken stuffing mix
3⁄4 cup water
Salt & Pepper to taste
Sauce:
1 can cream of chicken soup
1 teaspoon of your favorite hot sauce (or more, to taste)
2 tablespoons sweet red peppers, finely chopped (any color will do)
Pepper to taste (Note: The soup is salty)

Equipment Needed

Large skillet
Meat mallet or rolling pin for pounding steak
Toothpicks

Instructions

Begin by preparing the stuffing. In a large skillet, melt the butter (or margarine) over medium heat. Add the chopped onions and mushrooms, and sauté until the onions become translucent and the mushrooms are golden brown. This usually takes about 5-7 minutes. Keep a close eye to avoid burning the butter.
While the vegetables are sautéing, prepare the chicken stuffing mix according to package directions, but substitute the recommended liquid with 3/4 cup of water. Once the onions and mushrooms are cooked, stir them into the stuffing mix, ensuring the mixture is evenly combined. Include any remaining melted butter from the pan for added flavor.
Now, prepare the flank steak. Place the steak on a cutting board and use a meat mallet or rolling pin to pound it to an even thickness, about 1/4 to 1/3 inch. This helps tenderize the meat and makes it easier to roll.
Lay the pounded flank steak flat on the cutting board with the narrower edge facing you. Spread the prepared stuffing mix evenly over the steak, leaving a small border along the edges to prevent it from spilling out during rolling. Ensure the stuffing extends all the way to the edges for consistent flavor in every bite.
Carefully roll the flank steak tightly, starting from the edge closest to you, similar to rolling a jelly roll. Once rolled, secure the steak with toothpicks every 1 1/2 inches to maintain its shape during cooking.
Using a sharp knife, slice the rolled flank steak into approximately 4 equal pieces, each about 1 1/2 inches thick. Depending on the size of the flank steak and how thin you pounded it, you may end up with a few extra smaller pieces.
Heat a lightly oiled skillet over medium-high heat. Carefully place the sliced flank steak rolls into the skillet and brown them on all sides. This searing process should take approximately 4 minutes per side, creating a beautiful crust and locking in the juices.
While the flank steak rolls are browning, prepare the sauce. In a separate bowl, mix together the cream of chicken soup, hot sauce (adjust the amount to your preferred level of spice), and finely chopped sweet red peppers. Stir until well combined.
Once the flank steak rolls are browned on all sides, pour the sauce around the steaks in the skillet, being careful not to completely submerge them. Leave the tops of the rolls partially exposed for better browning and presentation.
Reduce the heat to low, cover the skillet, and simmer for 10 minutes, allowing the flavors to meld and the steak to cook through. Ensure the internal temperature of the steak reaches at least 145°F (medium-rare) or higher, depending on your preference.
Remove from heat and let rest for a few minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful dish.

Expert Tips & Tricks

Pounding the Steak: Pounding the flank steak evenly is crucial for uniform cooking. If some areas are thicker than others, they will cook unevenly.
Stuffing Consistency: The stuffing should be moist but not overly wet. If it’s too wet, it will make the steak soggy and difficult to roll. If it’s too dry, it will not bind well.
Toothpick Placement: Ensure the toothpicks are inserted securely but not too tightly, as this can cause the steak to tear during cooking.
Browning is Key: Don’t skip the browning step. This creates a delicious crust and adds depth of flavor to the dish.
Spice It Up: Feel free to adjust the amount of hot sauce to your liking. For a milder flavor, you can omit it altogether or use a milder variety.
Make-Ahead Prep: You can prepare the stuffing and roll the flank steak ahead of time. Store it in the refrigerator until ready to cook. This can save time, especially when entertaining.

Serving & Storage Suggestions

Serve the Stuffed Flank Steak London Broil hot, directly from the skillet, or arrange the slices artfully on a platter. Garnish with fresh parsley or a sprinkle of the chopped sweet red peppers for added visual appeal. This dish pairs well with mashed potatoes, roasted vegetables, or a simple side salad.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm the steak in a skillet over low heat, or microwave until heated through. You may need to add a splash of water or broth to prevent it from drying out. Freezing is not recommended, as the texture of the stuffing may change upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	590.6 kcal	N/A
Calories from Fat	245 g	42%
Total Fat	27.3 g	42%
Saturated Fat	11.7 g	58%
Cholesterol	108.1 mg	36%
Sodium	1048.4 mg	43%
Total Carbohydrate	31.1 g	10%
Dietary Fiber	4.8 g	19%
Sugars	3.1 g	12%
Protein	52.2 g	104%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Dairy-Free: Substitute the butter with olive oil or a dairy-free butter alternative, and use a dairy-free cream of chicken soup.
Gluten-Free: Use a gluten-free stuffing mix and ensure all other ingredients are gluten-free.
Vegetarian: While this recipe features flank steak, you could adapt it using portobello mushrooms as a hearty vegetarian alternative.
Spicy: Add a pinch of cayenne pepper to the stuffing or use a spicier variety of hot sauce for an extra kick.
Stuffing Variations: Experiment with different stuffing flavors, such as cornbread stuffing, herb stuffing, or wild rice stuffing.

FAQs (Frequently Asked Questions)

Q: Can I use a different cut of beef?
A: While flank steak works best due to its ability to be pounded thin and rolled, you could potentially use a skirt steak or a thinly sliced sirloin steak as alternatives.

Q: Can I make this ahead of time and cook it later?
A: Yes, you can prepare the stuffed flank steak up to a day in advance. Cover it tightly and store it in the refrigerator until you’re ready to cook it.

Q: How do I prevent the stuffing from falling out?
A: Make sure to roll the steak tightly and secure it well with toothpicks. Also, avoid overfilling the steak with stuffing.

Q: Can I bake this in the oven instead of simmering it on the stovetop?
A: Yes, you can bake it in a preheated oven at 350°F (175°C) for about 20-25 minutes, or until the steak is cooked through.

Q: What if I don’t have sweet red peppers?
A: You can substitute them with other finely chopped vegetables, such as bell peppers of a different color, or even a bit of finely diced tomato.

Final Thoughts

This Stuffed Flank Steak London Broil is more than just a recipe; it’s an invitation to create your own cherished food memories. Don’t hesitate to experiment with different flavors and ingredients to make it your own signature dish. Share it with your family and friends, and let the warmth of this comforting meal bring you closer together. I hope this recipe becomes a staple in your kitchen, just as it has in mine. Enjoy!

Stuffed Flank Steak London Broil Recipe