Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Shrimp Stuffed Flank Steak With Bordelaise Sauce Recipe
    Lost? Site Map

    Shrimp Stuffed Flank Steak With Bordelaise Sauce

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    30 mins

    45 mins

    L. Duch's Note:

    This is my own creation. Inspired by Emerils, "Crawfish Stuffed Pork Chops". This is really a yummy and good way to cook a tougher piece of meat, as it's not tough at all once it's cooked. It also makes a very nice presentation when plated up. The times are an estimate. Just depend on how quick you are in the kitchen. lol

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    STUFFING

    BORDELAISE SAUCE

    Directions:

    1. 1
      Heat olive oil over medium heat, in a medium sized sauté pan and add onions, bell peppers, salt and cayenne. Cook for 2 minutes, stirring occasionally. Add shrimp and cook, stirring for 2 minutes or until shrimp are pink. Add green onions, garlic and parsley and cook, stirring for 1 minute.
    2. 2
      Pour mixture into a bowl and let cool for a few minutes. Add egg, bread crumbs, cheese and mix well. Set aside.
    3. 3
      With a very sharp knife, butterfly flank steak, lengthwise. Lay flat. Placing hand on top of meat to secure. Slice meat in half, but not all the way through. Making two steaks which are still connected (hope I explained that right). Then you can open the meat and it will become one large, thin steak.or "butterflied".
    4. 4
      Season both sides of meat with Creole Seasoning. Take stuffing and put down the seam of the steak and wrap edges around stuffing, over lapping about 1/2 inch. Secure with butchers twine in several areas.
    5. 5
      Heat oil in large skillet over medium high heat. Sear stuffed steak on all sides, until well browned.
    6. 6
      Place in roasting pan and finish roasting for 35-40 minutes at 400°F.
    7. 7
      Remove from oven and let rest for 5 minute before serving with Bordelaise Sauce.
    8. 8
      Bordelaise Sauce:.
    9. 9
      Heat the oil in a sauté pan over medium heat. Add the onions and cook, stirring, for 1 minute. Add the shrimp, salt, and cayenne and cook, stirring for 2 minutes. Add the shallots, garlic and tomatoes and cook, stirring for 2 minutes. Add the wine and simmer for 4 minutes. Add the stock, parsley and green onions and simmer until slightly thick, about another 5 minutes. Add the butter and stir to combine, about 20 seconds.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Shrimp Stuffed Flank Steak With Bordelaise Sauce

    Serving Size: 1 (413 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 775.6
     
    Calories from Fat 462
    59%
    Total Fat 51.3 g
    79%
    Saturated Fat 11.2 g
    55%
    Cholesterol 345.5 mg
    115%
    Sodium 2244.0 mg
    93%
    Total Carbohydrate 19.1 g
    6%
    Dietary Fiber 1.9 g
    7%
    Sugars 3.3 g
    13%
    Protein 52.5 g
    105%

    The following items or measurements are not included:

    parmigiano

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites