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    Recipes — beef

    Baked Stuffed Flank Steak

    We found this recipe on Homemade Hooplah. "Spice up your boring steak dinner by filling a fine cut of meat with spinach, mozzarella, and sun dried tomatoes. It's easy to tailor to your tastes, too!"

    Prep Time: 10 minutes
    Cook Time: 40 minutes
    Total Time: 50 minutes
    Servings: 4

    Ingredients

    •  1-2 lb flank steakbutterflied
    •  2 tbsp panko breadcrumbs
    •  1 egg yolk
    •  1 and 1/2 cupmozzarella cheesegrated or shredded
    •  1 cup spinachfrozen pkg - thawed, rinsed, and well drained
    •  1/2 cup sun-dried tomatoes roughly chopped
    •  1/2 tsp garlic salt divided
    •  1 pinch black pepper to taste
    •  2 tbsp olive oil

    Directions

    1. Preheat oven to 425f
    2. If you have not already done so, butterfly your steak by lining your knife up parallel with a cutting board and slicing through the center of the steak, stopping just short of cutting all the way through. This will make it so that you can open up the steak like sandwich bread, doubling the original length of the steak. Need a visual guide? Check out this video
    3. Using a meat mallet, even out the thickness of the steak, aiming for 1/4 to 1/2 inch thick.
    4. In a large bowl, add egg yolk and lightly whisk with a fork. Add spinach and panko bread crumbs, mixing with the egg. Finish off by tossing in the mozzarella and sun-dried tomatoes until all ingredients are thoroughly mixed.
    5. Top butterflied steak with cheese stuffing, spreading it out evenly. Leave a 1 inch border along the edges of the steak clear of stuffing. Sprinkle top of stuffing with 1/4 teaspoon garlic salt and pepper to taste.
    6. Roll the steak along the "grain" (the ripples in the meat), starting with the smallest end first. Roll the steak tightly and tuck in any stray pieces.
    7. Using cooking twine (100% cotton string), snugly loop & tie the twine along the steak in 2 inch intervals. String should be snug enough to slightly compress meat but not so tight it begins to cut into the steak.
    8. Place stuffed & tied flank steak on a baking sheet of your choice (I used a 9x13 baking dish). Drizzle the steak with olive oil and use your fingers to thoroughly rub it into the meat. Sprinkle remaining 1/4 teaspoon garlic on top of the steak.
    9. Bake in the oven for 35 minutes, then set oven to broil and cook for another 5-10 minutes, to taste. Caution: Depending on how much juice the steak released while cooking, there may be a little smoke while broiling.
    10. Remove stuffed flank from oven and let rest for 15 minutes, exposed to air and undisturbed, before serving.

    Honey Soy Skirt Steak

    This recipe is from Add a Pinch. "This honey, soy, garlic, and ginger marinade is delicious with ribeye, flank or skirt steak! Skirt steak cooks quickly, making it perfect for a weeknight, or weekend favorite! Skirt steak is a long, lean cut of beef from the chest and underbelly of the cow. It has a more pronounced beef flavor than flank steak and takes well to marinades.

    Prep Time: 5 minutes
    Cook Time: 6 minutes
    Total Time: 11 minutes
    Servings: 6

    Ingredients

    • 2 teaspoons olive oil divided
    • 1 1/2 teaspoons soy sauce or coconut aminos
    • 1 1/2 tablespoons honey
    • 1 1/2 teaspoons red wine vinegar
    • 1/2 teaspoon crushed pepper flakes
    • 1/2 teaspoon ground ginger
    • 1 clove garlic minced or 1/2 teaspoon garlic powder
    • 1 (12-ounce) skirt steak
    • 2 teaspoons kosher salt divided
    • 1 bunch green onions finely sliced, divided

    Directions

    1. Place the skirt steak into a 13x9 baking dish or into a thick zip top bag.
    2. Combine 1 teaspoon of the olive oil, soy sauce (or coconut aminos), honey, red wine vinegar, crushed pepper flakes, ginger, half of the kosher salt, and half of the green onions in a small bowl or a measuring cup and then pour over the skirt steak. Cover the skirt steak with plastic wrap (or seal the bag) and refrigerate for 1 hour.
    3. Drizzle the remaining teaspoon of olive oil onto a grill pan set over medium high heat. Add the skirt steak to the skillet and cook for 3 minutes. Then, turn the steak over and cook for another 3 minutes. Remove from the skillet and slice the steak into 1-inch pieces. Top the steak with the remaining green onions and season with the remaining kosher salt and serve.

    Sheet Pan Steak and Veggies

    This recipe is from GimmeDelicious. "This sheet pan method makes cooking steak so much easier and quicker. You can cook the steak and all your favorite veggies in one pan. We don’t use the oven itself to cook the steak but the broiler as the primary heat source. Think of it as grilling but upside down. Because broiler tends to cook food very quickly, you will only need to cook the steak for just 4-5 minutes per side."

    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Total Time: 25 minutes
    Servings: 2

    Ingredients

    • 1 pound 1 inch thick sirloin steak, or favorite cut
    • 1 pound baby potatoes or regular potatoes cut into large chunks* (optional) 
    • 16 ounces broccoli florets fresh or frozen
    • 1 yellow bell pepper 1-inch dices
    • 1 medium-size red onion 1-inch dices
    • 4-5 garlic cloves
    • 3-4 tablespoons olive oil
    • 1 teaspoon Italian seasoning optional
    • Salt & Pepper to taste

    Directions

    1. Preheat oven to high broil. 
    2. In a large pot of boiling salted water, cook potatoes until parboiled for 10-12 minutes; drain well.
    3. Arrange steak, potatoes, broccoli, bell pepper, and onion on a large sheet pan. In a small bowl, whisk the garlic, olive oil, Italian seasoning and salt + pepper. Brush the mixture on the steak and veggies.
    4. Place into the oven in the upper-center rack and broil until the steak is browned and charred at the edges and the veggies are lightly charred, about 4-5 minutes per side, flipping once, for medium doneness.

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