Stuffed Flank Steak (Crock Pot) |
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Prep Time: 30 Minutes Cook Time: 480 Minutes |
Ready In: 510 Minutes Servings: 6 |
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This tender steak cuts into beautiful spiral slices for serving. Great for special occasions and the extra stuffing bakes in foil right on top of the meat. Ingredients:
1 1/2 lbs flank steaks |
1 (8 ounce) package cornbread stuffing mix, crushed into smaller pieces if needed (do not use stouffers instant) |
1 cup onion, finely chopped |
1 cup celery, finely chopped |
1/4 cup italian parsley, freshly minced |
2 eggs |
1 1/4 beef broth |
1/3 cup butter, melted |
1/2 teaspoon season salt |
1/2 teaspoon fresh cracked pepper |
1 teaspoon poultry seasoning |
Directions:
1. In a large bowl, combine stuffing, onion, celery and parsley. In a smaller bowl, beat the eggs; stir in broth and butter. Pour over stuffing mixture. Sprinkle with seasoned salt, pepper, and poultry seasoning and stir well.
2. Pound steak to 1/2 inch thickness. Spread 1 1/2 cups stuffing mixture over steak. Roll up starting with short side and tie with butcher's twine. Place into a 5-quart slow cooker/crock pot. Note: You do not need to add any liquid to the crockpot, the moisture comes from the meat.
3. Take remaining stuffing into a large piece of foil and wrap tightly. Place on top of rolled steak. Cover and cook on low for 6-8 hours or until meat thermometer inserting in stuffing reads 165 degrees. Remove string before slicing.
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