Description
Cranberry Cream Cheese Stuffed Flank Steak offers a delightful combination of savory meat and a sweet-tart filling, perfect for impressing guests at any occasion.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1 cup dried cranberries
- 1/4 cup fresh parsley, chopped
- 1 tsp garlic powder
- Salt, to taste
- Pepper, to taste
- 2 lbs flank steak
- 2 tbsp olive oil
Instructions
- In a mixing bowl, combine softened cream cheese, dried cranberries, chopped parsley, garlic powder, salt, and pepper. Stir until well blended.
- Preheat your oven to 375°F (190°C).
- Lay the flank steak flat on a cutting board and butterfly it by slicing horizontally down the center without cutting all the way through.
- Spread the filling evenly inside the butterflied flank steak. Roll it tightly from one end to another and secure with kitchen twine or toothpicks.
- Heat olive oil in an oven-safe skillet over medium-high heat. Place your stuffed flank steak in the skillet and sear each side until golden brown (about three minutes per side).
- Transfer the skillet to the preheated oven and bake for about 25-30 minutes or until cooked to your desired level of doneness (125°F/52°C for medium-rare). Let it rest before slicing.
- Slice and drizzle with pan juices before serving.
Nutrition
- Serving Size: 1 slice (approximately 5 oz)
- Calories: 370
- Sugar: 8g
- Sodium: 550mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 80mg
Keywords: Use room temperature cream cheese for easier mixing. Consider substituting dried cranberries with apricots or figs for a different flavor. Add fresh herbs like rosemary or thyme for extra depth.