Description
Cranberry Cream Cheese Stuffed Flank Steak is a savory delight, featuring tender flank steak filled with creamy cranberry goodness. This dish is perfect for impressing guests or enjoying a cozy family dinner.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1 cup dried cranberries, chopped
- 2 tbsp fresh rosemary or thyme, chopped
- 1 tsp garlic powder
- Salt and pepper to taste
- 1.5 lbs flank steak
- Salt and pepper for seasoning
Instructions
- In a bowl, combine softened cream cheese, dried cranberries, fresh herbs, garlic powder, salt, and pepper. Mix until smooth and creamy.
- Preheat your oven to 375°F (190°C).
- Place the flank steak on a cutting board and slice it horizontally without cutting all the way through to create a pocket.
- Spread the cream cheese filling generously inside the flank steak pocket.
- Roll the flank steak tightly and secure it with kitchen twine or toothpicks.
- Season the outside with salt and pepper.
- Place the rolled steak on a baking sheet lined with parchment paper and bake for 30-35 minutes, until cooked through.
Nutrition
- Serving Size: 1/6 of recipe (approximately 250g)
- Calories: 360
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 95mg
Keywords: - For added flavor, marinate the flank steak for at least an hour before preparation. - Feel free to substitute dried cranberries with figs or apricots for a different twist. - Let the meat rest for about 10 minutes before slicing to retain juices.