Reviewed: Oct. 26, 2009

I thought this was a good start recipe. I add a seasoning to the meat before I added the stuffing. And for a nicer gravy I used beef broth marsalla wine, heavy whipping cream and cornstarch.Cooked the meat as suggested next time I will cut the time 15 to 20 min...

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TattooTracy

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Reviewed: Oct. 3, 2009

I preferred the stuffing over the steak. The steak turned out to be the consistency of a pot roast.

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Megan

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Reviewed: Aug. 6, 2009

This was great, I did use the G's Flank Marinade and something came up so it stayed 2 overnights instead of one , but other than the marinade, used this recipe except didn't pound it out, seemed thin enough and didn't have pepper but it worked out wonderful. Moist and really tender !! I loved it and my BF did as well... Great recipe thank you so much...

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TerriC511

Cooking Level: Intermediate

Living In: Long Island, New York, USA

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Reviewed: Jul. 7, 2009

AMAZING! I'm giving this one 5 stars because there was nothing that needed to be changed! Both my boyfriend and I love this recipe! We ate it for the next 2 days as left overs and wished we had more! Thanks for the recipe!

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mhasbrouck

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Reviewed: Jun. 14, 2009

Quite good. I would recommend cooking string to tie the roll together. I used toothpicks and about 3/4 of the way through the cooking time the stuffing expanded and the whole roll opened up. Still tasted fine, but wasn't as pretty to serve as I had hoped.

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LOSTDUTCHMAN

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Reviewed: Feb. 27, 2009

I will defintely make this again. My family devoured it. I didn't have mushroom gravy, so I used a packet of brown gravy and the sauce was fabulous. I found the stuffing to be a bit too moist so I will use less water next time. I also like a bit more seasoning, so I will season the meat before stuffing. All in all, this recipe is a keeper.

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KK03

Cooking Level: Intermediate

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Reviewed: Feb. 18, 2009

I used Dales Seasoning to marinade the steak, used savory herb stovetop stuffing mix, sauted red pepper with celery ,then layered those on top of dressing. Didn't do too well butterflying the steak,but toothpicks helped. Two jars of gravy are needed. The aroma when this was baking was just as yummy as the actual eating. Great job..

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mares

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Reviewed: Dec. 4, 2008

My mother *god rest her soul* made this dish and everytime she made it, my step-dad would say AMBROSIA and he'd have twinkles in his eyes! As I only had a .95 of a pound of flank steak, I had to recalculate for the 2 servings measurements. I used one cup of a stove top chicken stuffing mix. To this I added one stalk of chopped celery and half of a regular yellow onion which I sautee'ed both for a few minutes before adding it to the bread crumbs. Instead of water, I just happened to have some College Inn Beef Broth opened so in it went! Pounded meat then seasoned both sides with some Mc Cormicks Steakhouse Grinder Seasoning and Fresh Cracked Pepper. Did'nt add any additional salt as the butter is salted and so is the broth. To a jar of Heinz Savory Brown Gravy went in the wine, parmesan cheese and garlic. Top back on, I gave it a good shaking *notice how you dont have to use a separate dish for this step* ;-) Served over egg free noodles with some french style green beans *drool* This truly is Ambrosia at its finest and I highly recommend eveyone try this recipe! P.S., please please please make sure to let the steak rest for awhile before slicing, it helps keep the stuffing intact! :-)

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Shirley K

Cooking Level: Expert

Home Town: South San Francisco, California, USA

Living In: Lake Villa, Illinois, USA

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Reviewed: May 12, 2008

I wasn't terribly impressed with this one, but it was interesting enough that I want to try it again. Felt like the microwave cooked it a bit bland.

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ETAINL

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Reviewed: Dec. 19, 2007

Very tasty! this is a very rich meal so be careful what you serve with it. Origionally I served it with Asparagus rolatina-not a good choice as both are rich. Now,I keep the side dishes light with just a salad and steamed vegetable.

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HROSE2

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

Living In: Lindenhurst, Illinois, USA

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Reviewed: Dec. 13, 2007

Tried this the other night and it was a hit. I've never tried stuffing any meat before and it was a lot simpler than I thought it would be. I'll definitely make this again and for company.

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wmjspit96

Cooking Level: Intermediate

Living In: Asheville, North Carolina, USA

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Reviewed: Oct. 27, 2007

I found that the 2cups of stuffing was too much. However, I added half a small can of chopped mushrooms to the stuffing and put the remaining mushrooms in the sauce. Also, I cooked the flank steak for about 50 minutes-we like it more on the rare side-and it was great! I will definietly make this again.

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MCGRRL

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Reviewed: Oct. 2, 2007

Delicious! I didn't put the gravy/sauce on though because I don't like to take away from the taste of the beef. It was delicious and the cooking time on the recipe was perfect - rare in the middle and more well done towards the ends. Thanks!

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LONGISLANDL8Y

Cooking Level: Intermediate

Living In: Centereach, New York, USA

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Reviewed: Sep. 26, 2007

This was a great recipe!! I had no intention of making this at first. I had defrosted a flank steak and was going to cook plain on the grill and then looked for a recipe containing flank steak. I already marinated it with olive oil, balsamic vinegar, and steak seasoning for a few hours so wasnt sure how it would incorporate into this recipe but it did. Also instead of brown gravy I used a can of campbells brown gravy w/onions (i also didnt have wine but the seasoning from my marinade was enough) which gave it a fabulous taste. I pounded down the meat as much as I could beforehand and also did additional seasoning of salt throughout to make sure it had flavor which it definitely did. I had to do a bit of a butterfly cut on both sides of the meat to ensure that I had enough room to roll it with all of the stuffing. I tied it with string and put toothpicks at the ends to be sure everything stayed in. I also put a bit of mozzarella. I cooked an hour and it came out perfectly and pretty tender, even my two young kids liked this recipe which is surprising as not alot of children like steak. My family liked this recipe and I was pretty impressed with the results. Dont hesitate to make this. I now have something else to cook other than the normal boring things.

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lin

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Reviewed: Apr. 14, 2007

This was fabulous and my family loved it. I used a green pepper instead of the red and used brown gravy instead of the mushroom gravy and doubled the gravy. I sauteed mushrooms and added them to the top after it came out of the oven and it made a great presentation and was a great addition Thanks for the recipe!!!!!!

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ronjennp

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Reviewed: Jan. 25, 2007

This was a really good one. I thought the gravy was a little overpowering in taste, but I'm not much of a gravy person. Will definitly make this again. Maybe next time I'll experiment a bit with the veggies.

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pastamom

Cooking Level: Intermediate

Living In: Brookfield, Illinois, USA

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Reviewed: Sep. 13, 2006

I have made this twice now. The first time I found the stuffing a bit bland and the steak came out overcooked in the oven. The second time, I used regular onions, satued them in olive oil, added 1/2 cup Parmesan cheese, 2 cloves minced garlic and 1/2 cup slivered pancetta. Rub the outside of the roast with olive oil, rosemary, garlic and salt and pepper. I briefly browned the roast on all sides on the stovetop and then placed in the oven for 30 minutes. I added 1/2 cup of red wine, 2 tablespoons unsalted butter and 1 cup sliced mushrooms to the pan drippings to make the sauce to serve over the roast.

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VORCHA

Cooking Level: Intermediate

Home Town: Packwood, Washington, USA

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Reviewed: Feb. 16, 2006

Used comments from other reviewers and marinaded the steak first. Did not use the peppers or onion, but still found it great. Enjoyed this recipe. Thank you!

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jfish1282

Cooking Level: Intermediate

Home Town: Upper Darby, Pennsylvania, USA

Living In: West Jordan, Utah, USA

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Reviewed: Dec. 13, 2005

I did a lot of alterations to this. I stuffed the flank steak with fresh spinach and Onion Rice (see recipe on this website) I didn't have mushroom gravy, so I used cream of mushroom soup instead. My family loved it! Thanks for the recipe and idea.

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Danni

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Reviewed: Nov. 21, 2005

I wasn't very impressed. I thought that the meat would have more flavor from the seasonings used in the gravy & stuffing but it didn't. I was also expecting the meat to be a little more tender. I probably would not make this again.

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KarenF

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