Monday, August 1, 2011

Savory Monday - Parmesan Panko Stuffed Flank Steak


I found this recipe in a weekly cooking magazine when we lived in Ottawa and in the move south it was lost.  I know I’m missing a box of cook books but at the moment can’t find them in the mass of boxes still packed in the garage.   So I’m winging it!

I made this recipe or a version there of a couple times and it was a crowd pleaser. As my mother in law is in town, I made it again and wanted to share with you!

Parmesan Panko Stuffed Flank Streak Recipe:

  • 1 large flank steak, about 1½ lbs
  • 3 tbsp olive oil, divided
  • ½ cup finely chopped onion
  • 1 large clove garlic, minced
  • 1 cup panko bread crumbs
  • ½ cup freshly grated Parmesan cheese
  • ¼ cup pine nuts

  • 2 tbsp chopped fresh basil
  • ½ tsp  salt
  • ¼ tsp freshly ground black pepper
  • Kitchen twine
  • ¼ cup all-purpose flour


  • 2 tbsp all-purpose flour
  • 1½ to 2 cups beef stock
  • ½ cup dry red wine
  1. Butterfly steak lengthwise using a horizontal cut (do not cut all the way through to opposite side).
  2. Over medium heat, heat 1 tbsp (15 mL) oil. Add onion and garlic; sauté 3 minutes or until onion has softened.
  3. Combine panko bread crumbs with Parmesan, pine nuts, herbs, salt and pepper in a bowl. Add onion mixture; toss until well combined. Set aside.
  4. Cover all but the edge of the sliced flank in the panko mixture.

  5. Roll the steak and then tie using kitchen twine.  Roll steak in flour.

  6. Sear steak in tbsp oil in skillet. Transfer to oven (Preheated to 375°F) and roast for 30 minutes.
  7. Remove steak to cutting board, cover meat with foil and let rest 10 to 15 minutes (this completes the cooking).
  8. For sauce, add flour to the sear pan; stir over medium heat for 1 minute or until absorbed. Pour in 1½ cups (375 mL) broth and the wine; gently whisking, bring to a boil.
  9. Slice steak widthwise into ½-inch-thick (1-cm) slices.  Cover with sauce.

  10. Enjoy!

I forgot to take a picture once the sauce was on it.  But it was delish!

Thanks for looking!

Linking with:
Hunk of Meat Monday
Melt in Your Mouth Monday
Mouthwatering Monday
Tempt My Tummy Tuesday
Delectable Tuesday
Hearth & Soul Blog Hop
These Chicks Cook
Full Plate Thursday


  1. sounds delicious! I suppose I could use a pork tenderloin and stuff it too. I need to try this!

  2. I wont eat steak, but this one looks delicious, thanks for sharing with Hearth and soul blog hop.

  3. I love steak and I've never had it like this before. This recipe has to be bookmarked for sure.

  4. Hi Karen,
    Oh my goodness, this looks amazing! I just love this recipe and will be trying it soon. Thank you so much for sharing with Full Plate Thursday and hope to see again real soon! Hope you are having a great week end!
    Miz Helen