CHEF JEFF — ONE BYTE AT A TIME: Stuffed Flank Steak

This tasty recipe comes from Newman’s Own (www.newmansown.com).

Stuffed Flank Steak

2 pound pounds flank steak

2 cups herb-seasoned stuffing mix

2 teaspoons beef flavored instant bouillon or 2 beef flavored bouillon cubes

Flour, for dusting meat

3 tablespoons vegetable oil

1 cup chopped onion

1 clove garlic, chopped

1 24-ounce jar marinara sauce

½ teaspoon basil leaves

Preheat oven to 350 degrees. Prepare stuffing mix according to directions, dissolving bouillon in liquid. Pound steak well with meat mallet or heavy pan to tenderize. Spread stuffing mixture evenly over top of steak within 1 inch of edges. Roll up steak, tucking in ends. Tie with string. Coat steak roll lightly with flour. Heat oil in large skillet. Brown meat roll on all sides. Transfer meat to a 2½ quart baking dish or Dutch oven. In same skillet, cook onion and garlic until tender. Add marinara sauce, basil; cook, stir until smooth. Cover, bake 1 hour, basting occasionally.

Yield: Serves 4.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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