Flank Steak on Brussel Sprouts Hash – Delishar

This is a super simple 30 mins meal! I used ‘McCormick Grill Mates Montreal Steak Seasoning’ to season the flank steak, and then pan fried on med high heat for 3 mins each side to get a medium steak. Then let it rest on a plate and tent with aluminum foil for 5-10 mins. This will help distribute the juices. I will not be writing out a recipe for the steak as it really doesn’t need one. The sauce was a beef and herb powder mix. All I needed to do was to add hot water and stir and the sauce is done! The brussel sprouts hash is equally easy but needs a little more prep.

Ingredients (Serves 3)

  • 2 russet potatoes, washed and diced about 1/2 inch
  • 300g brussel sprouts, julienned 
  • 2 cloves garlic, minced
  • 2 tbsp diced yellow onion
  • 2 tbsp olive oil
  • salt and pepper to taste
  • 2-3 tbsp water

Boil potato for 1-2 min in boiling water and drain.

Heat oil on med high.
Saute onion and garlic until fragrant.

Add potatoes and saute.

Add brussel sprouts, season with salt and pepper.
Saute for a couple of mins.

Add 2-3 tbsp of water and cover.
Lower heat to med and let it cook for 1-2 mins.

Serve immediately.

Bon appetit!!
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Stuffed Flank Steak – Delishar

Every time I make this steak, it brings back fond memories. That is because this is the first few meal that I made for my husband. It was also my first few ‘serious’ cooking or making western meals. I adapted the recipe from Big Oven and added some feta, and other spices to make it a little more interesting.

If you have kitchen twine at home, please do use it as it keeps the filling and meat nice and secure. I ran out of kitchen twine so I used wet bamboo toothpicks to secure the seams, wrapped it in cling wrap, and chill it before sending it to the oven. Non-waxed & non-coated dental floss works as well. 

Preheat oven to 200C.

Season spinach with salt and pepper.

Butterfly the steak and pound it to about 1/4 inch thick.
Season with salt, pepper, onion powder, garlic powder, and parsley flakes.

 

Layer with spinach and feta leaving about 1/2 inch border clear.

Then layer with mashed potatoes (recipe below).

Roll it up.
That’s what happen when I didn’t leave enough space at the border when I was layering the fillings.
Here you can secure the flank steak with kitchen twine 1 inch apart.
Season with more salt and pepper and lay it on an greased baking pan.
Bake at 200C for 25 mins.

Brush on sauce and bake for another 5 minute.
Then allow to rest for 10 mins for the juices to redistribute before cutting into it.
Serve with a side dish.

Stuffed Flank Steak

Delishar

Stuffed Flank Steak

  • 400 g flank steak butterflied
  • 1/3 cup crumbled feta cheese
  • 3/4 cup frozen chopped spinach thawed and drained
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp parsley flakes
  • Salt and pepper
  • 1/4 cup BBQ or black pepper sauce

Mashed potatoes

  • 3 med potatoes cleaned, skin removed
  • 1 tbsp butter
  • 1/4 cup milk
  • Salt & Black pepper

Stuffed Flank Steak

  • Preheat oven to 200C.

  • Season spinach with salt and pepper.

  • Butterfly the steak and pound it to about 1/4 inch thick.

  • Season with salt, pepper, onion powder, garlic powder, and parsley flakes.

  • Layer with spinach and feta leaving about 1/2 inch border clear.

  • Then layer with mashed potatoes.

  • Roll it up..

  • Here you can secure the flank steak with kitchen twine 1 inch apart.

  • Season with more salt and pepper and lay it on an greased baking pan.

  • Bake at 200C for 25 mins.

  • Brush on BBQ sauce and bake for another 5 minute.

  • Then allow to rest for 10 mins for the juices to redistribute before cutting into it.

  • Serve with a side dish.

Mash Potatoes

  • Cook potatoes in a pot of salted water for 15-20 mins until soft.

  • Drain, add butter, black pepper, and mash.

  • Add milk while mashing till desired consistency.

  • You may want to season it with some salt to taste.

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