Stuffed Flank Steak

It’s time for another kitchen sink cooking session! Since produce is “use it or lose it” these flank steaks are stuffed with radishes, carrots, zucchini resting on a bed of leek greens.  I used some left over caper & onion sour cream as a dressing and the flavors just danced with my taste buds!


  • 2 flank steaks
  • 3-4 medium carrots (cut into sticks)
  • 6 large radishes (sliced)
  • 1-2 sprigs fresh rosemary
  • 1/3 cup liquid smoke
  • 1 cup water
  • extra virgin olive oil
  • salt & pepper
  • 1 medium zucchini (cut into strips)


  • Preheat the oven to 375 degrees.
  • Line the bottom of a roasting pan with leek greens.
  • Lay the flank steak out flat on a cutting board.
  • Lay plastic wrap over the meat and pound it out a bit thinner.
  • Season the meat with salt & pepper.
  • Start layering with zucchini, carrots & radishes.
  • Roll the steak closed and secure it with kitchen string or toothpicks.
  • Place the rolled steaks on top of the leek greens.
  • Season the outside of the meat with salt & pepper, drizzle with olive oil and pour liquid smoke of the meat.
  • If you have leftover veggies that didn’t fit into the steak roll add it to the roasting pan.
  • Remove he leaved form the sprigs of rosemary and add to the pan.
  • Bake for 30 minutes then remove the foil.
  • Set the oven to broil on HIGH and cook for 5 minutes to get a nice browning.
  • Let the meat rest, then slice into large medallions, serve with the pan roasted vegetables and a baked potato smothered with caper & red onion sour cream dressing.

*See “Who You Callin’ A Tart? part 2” for the sour cream dressing recipe.

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