Elegant Italian Stuffed Flank Steak

Margaret Bracher, Robertsdale, AL
2012 wild rice recipe contest finalist

    1 pkg (19 oz) Gold’n Plump® Parmesan Italian Chicken Sausage,
    casing removed
    1/4 cup diced red onion
    1/4 tsp garlic powder
    3/4 tsp dried Italian seasoning
    1 pkg (10 oz) frozen Green Giant® Cut Leaf Spinach & Butter
    Sauce, prepared as directed on pkg
    3 cups cooked wild rice, divided
    1 egg, beaten
    1 1/2 lbs flank steak, butterflied, pounded thin
    salt and pepper
    1/2 cup Sargento® Chef Blends™ Shredded 6 Cheese Italian Cheese
    2 tbsp butter, melted
    1 bunch fresh Italian parsley, finely chopped

Preheat oven to 350°F. In large skillet, brown sausage and onion;
drain. Stir in garlic powder, Italian seasoning, spinach, and 1½
cups wild rice; cool slightly. Stir in egg. Open steak like a book,
sprinkle with salt and pepper; spread evenly with sausage
mixture, leaving 1” border. Sprinkle evenly with cheese. Gently roll
steak lengthwise and tie with butcher’s twine. Place in greased
9x13 pan; bake 50 minutes. Remove from oven; let rest. Remove
twine; brush all sides with butter. Coat evenly with parsley. Slice
and serve on remaining wild rice.

6 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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