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Braised Stuffed Flank Steak

Braised Stuffed Flank Steak
 
Yield:
24 servings or 4 steaks, 6 servings each

Ingredients

Ingredients Weights Measures
oil, divided 6 oz. 3/4 cup
celery, small dice 8 oz. 2 cups
carrots, shredded 6 oz. 1-1/3 cups
green onions, sliced 4 oz. 1-1/3 cups
onions, small dice 4 oz. 1 cup
salt and black pepper - to taste
hot Italian sausage, casings removed 12 oz. -
mild Italian sausage, casings removed 12 oz. -
cornbread, crumbled 2 lb. 2 qt.
KRAFT Signature Roasted Red Pepper Vinaigrette Dressing 8 oz. 1 cup
beef flank steaks 5 lb. 4 each
OSCAR MAYER Bacon 2 lb. + 8 oz. 40 slices
canned diced tomatoes, undrained 7 lb. 4 cans
BULL'S-EYE Original Barbecue Sauce 2 lb. + 8 oz. 1 qt.
beef broth 2 lb. 1 qt.
red wine 1 lb. 2 cups
jalapeño peppers, diced 1 oz. 1/4 cup

Directions

HEAT 1/2 cup of the oil (or 2 Tbsp. of the oil for trial recipe) in large saute pan on medium-high heat. Add celery, carrots and onions; saute 2 to 3 min. or until celery and carrots are crisp-tender. Remove from pan to large bowl; season with salt and black pepper. Set aside.

CRUMBLE sausage into same pan; cook on medium heat 4 to 5 min. or until cooked through, stirring frequently. Drain. Stir into vegetable mixture along with the cornbread and dressing; set aside

BUTTERFLY each steak; pound to 1/2-inch-thickness. Spread sausage mixture evenly over steaks. Roll up, starting at one of the long sides of each steak. Arrange 10 of the bacon slices, long-sides together, on work surface. Top with one of the steaks. Roll up tightly, starting at one of the long sides. Tie closed with butcher's twine. Repeat with remaining bacon slices, sausage mixture and steaks.

HEAT 1 Tbsp. of the remaining oil in large skillet on medium-high heat. Add steak rolls, one at a time, to skillet; cook 1 to 2 min. on each side or until evenly browned on all sides. Place in half-steam table pan. Repeat with remaining steak rolls and remaining oil, placing each steak roll in separate steam table pan.

COMBINE tomatoes, barbecue sauce, broth and jalapeno peppers; pour evenly over steak rolls. Cover pans with foil. Bake in 350ºF-convection oven 35 to 45 min. or until steaks are cooked through and stuffing is heated through (165ºF). Let stand, covered, 10 min. Remove and discard twine. Cut each steak roll into six slices to serve.

Kraft Kitchens Tips

Make Ahead
Assemble steak rolls as directed but do not top with the tomato mixture. Cover with foil. Mix tomato mixture as directed; cover. Refrigerate both up to 6 hours. When ready to serve, pour tomato mixture evenly over steak rolls; cover with foil. Bake as directed.
Substitute
Substitute KRAFT Signature Sun Dried Tomato Oregano Dressing for the vinaigrette.
K:54470v01:106899
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