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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 2 |
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Dinner gets dressed up in this special recipe. Tender flank steak is filled with a flavorful rice and vegetable medley, creating an entree that's sure to impress. Ingredients:
1 beef flank steak (3/4 pound) |
3 tablespoons worcestershire sauce |
1 tablespoon reduced-sodium soy sauce |
1 teaspoon garlic powder |
1/8 teaspoon liquid smoke, optional |
3/4 cup fresh broccoli florets, chopped |
2/3 cup water |
1/2 cup sliced fresh mushrooms |
2 tablespoons chopped onion |
2 tablespoons chopped sweet red pepper |
1/2 cup uncooked instant rice |
2 ounces smoked gouda cheese, shredded |
1/8 teaspoon seasoned salt |
1/8 teaspoon cayenne pepper |
Directions:
1. Starting along one long side, cut a horizontal slit through the steak to within 1/2 in. of the opposite side, forming a pocket.
2. In a large resealable plastic bag, combine the Worcestershire sauce, soy sauce, garlic powder and Liquid Smoke if desired; add the steak. Seal bag and turn to coat; refrigerate for at least 30 minutes.
3. Meanwhile, in a small saucepan, combine the broccoli, water, mushrooms, onion and red pepper. Bring to a boil. Stir in rice; cover and remove from the heat. Let stand for 5-10 minutes or until water is absorbed. Fluff with a fork; stir in the remaining ingredients.
4. Drain and discard marinade. Stuff steak with 1 cup rice mixture. Transfer to an 8-in. square baking dish coated with cooking spray. Place remaining rice mixture around stuffed steak. Cover and bake at 350° for 40-45 minutes or until meat is tender. Yield: 2 servings.
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