Best 9 Stuffed Flank Steak In Crock Pot Recipes

CROCK POT STUFFED STEAK

Steps:

• Pound the salt, garlic powder and black pepper into the steak.
• Lay the stuffing on top of the steak and roll up jelly-roll style.
• Place toothpicks in steak to hold in place.
• Place the steak in the crock pot.
• Mix the cream of mushroom soup, dry onion soup mix and water in bowl until smooth.
• Pour over the steak in the crock pot.
• Cook on low for about 6 hours.
• Thicken the broth for gravy if you like.
• Serve with mashed potatoes, if desired.
• Slice the steak into serving pieces.

STUFFED FLANK STEAK IN CROCK POT

Steps:

• Slightly score flank steak on each side at 1 inch intervals.
• Combine stuffing with beef broth, butter and cheese.
• Spread mustard over flank steak, then spread stuffing over steak and roll up like a jelly roll.
• Tie with string.
• Rub with oil sprinkle with salt and pepper on the outside and put into crock pot.
• Mix gravy and water.
• Pour over meat.
• Cover and cook low, 8 hours.
• Remove meat from crock pot. Stir gravy well to blend (Some of the stuffing mix will come out of the flank steak while it is cooking and this will thicken the gravy a bit more).
• Slice into serving sized pieces.
• Serve with gravy on the side to put on the steak and potatoes if you are serving them.

SLOW-COOKED STUFFED FLANK STEAK

Steps:

• Flatten steak to 1/2-in. thickness; set aside. , In a nonstick skillet, saute onion and garlic in butter until tender. Add the bread crumbs, mushrooms, parsley, egg substitute, poultry seasoning, salt and pepper; mix well. , Spread over steak to within 1 in. of edge. Roll up jelly-roll style, starting with a long side; tie with kitchen string. Place in a 5-qt. slow cooker; add broth. Cover and cook on low for 8-10 hours., Remove meat to a serving platter and keep warm. Skim fat from cooking juices; pour into a small saucepan. , Combine cornstarch and water until smooth; stir into juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove string before slicing steak; serve with gravy.

STUFFED FLANK STEAK (MATAMBRE)

Steps:

• Trim any fat from the meat, split it horizontally and pound it gently with a mallet to flatten. Place meat in a shallow glass dish. Combine the marinade ingredients and pour them over the meat. Cover, refrigerate and marinate 4 to 5 hours or overnight.
• Remove the meat from the marinade, place on a flat surface and sprinkle with salt and pepper. Cover the meat with the spinach leaves and arrange the carrots across the meat.
• Carefully roll the meat jellyroll fashion, so the grain runs the length of the roll, and tie it with a string at 1inch intervals.
• Preheat the oven to 350 degrees F. Heat the oil in a Dutch oven or large pan over moderate heat. Add the meat and sear until browned on all sides, 5 to 7 minutes. Place the roll in an ovenproof casserole dish and pour the beef stock over to cover the meat.
• Place the meat in the oven for 1 to 1 1/2 hours, or until desired doneness. To serve hot, remove the meat and place it on a platter. Let the meat rest for 10 minutes, carefully remove the strings and slice the roll into 3/4 inch slices. Serve with Salsa Criolla.
• In a medium bowl, combine the onions, tomatoes, jalapeno, garlic, parsley, salt and pepper. Whisk together the oil and vinegar in a small bowl and pour over the tomato mixture. Mix well, cover and refrigerate until ready to use. Adjust seasonings before serving with the meat.
• about 2 cups of salsa

CROCK POT OR SLOW COOKED FLANK STEAK

Steps:

• Season the flank steak with salt and pepper and place into a slow cooker. Add the carrot and onion; season with thyme and bay. Pour in the water.
• Cook on High for 4 hours; turn the steak over and press down into the liquid. Continue cooking until a fork easily passes through the meat, about 4 hours more.

STUFFED FLANK STEAK

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, combine the stuffing mix, water and butter or margarine. Mix well and let stand for 5 minutes. Spoon the stuffing onto the steak, leaving a 1 inch border. Add the green onions and the red bell pepper.
• Roll from the long edge of the steak and secure with wooden toothpicks. Place steak seam side down in a 9x13 inch baking dish.
• In a separate small bowl, combine the gravy, wine OR apple juice, garlic and cheese. Mix well and pour over the steak.
• Bake at 350 degrees F (175 degrees C) for 1 hour, remove from oven and let stand before slicing.

SLOW-COOKER STUFFED FLANK STEAK RECIPE

Steps:

• Mix all ingredients except steak and pasta sauce until blended.
• Place steak, top side down, on work surface; spread with cheese mixture to within 2 inches of edges. Roll up steak, starting at one short end. Tie closed with kitchen string.
• Place in slow cooker sprayed with cooking spray; top with pasta sauce. Cover with lid.
• Cook on LOW 4 to 6 hours. Remove and discard string before serving roll-up.

SLOW-COOKED FLANK STEAK

Steps:

• In a skillet, brown steak in oil; transfer to a 5-qt. slow cooker. In the same skillet, saute onion for 1 minute. Gradually add water, stirring to loosen browned bits from pan. Add remaining ingredients; bring to a boil. Pour over the flank steak. Cover and cook on low until the meat is tender, 4-5 hours. Slice the meat; serve with onion and pan juices.

FLANK STEAK ROLL-UP (CROCK POT) RECIPE - (4/5)

Steps:

• In a bowl, toss the first 3 ingredients. Spread over steak to within 1 inch of edges. Roll up jelly-roll style, starting with a long side; tie with kitchen string. Prepare gravy mix according to package directions; add onions and wine or broth. Pour over meat. Cover and cook on low 8-10 hours.Remove meat to a serving platter and keep warm. Strain cooking juices and thicken if desired. Remove string from roll-up; slice and serve with gravy.