Recipes

Crock-Pot Sausage-Stuffed Flank Steak

Taste of Home|

Crock-Pot Sausage-Stuffed Flank Steak
3.5 (2 ratings)
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As part of a prize I won for a recipe contest, I received a slow cooker. I hadn't used one in years so had no recipes on hand. This tasty beef was my first creation and is now a family favorite.— Julie Merriman, Cold Brook, New YorkClick here to see more recipe from Taste of Home Click here for more of the 101 Best Slow Cooker Recipes
Servings
4
Ingredients
  • 1/4 cup dried cherries
  • 3/4 cup dry red wine or beef broth, divided
  • 1, 1 1/2 pound beef flank steak
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • 1 medium onion, finely chopped
  • 3 tablespoon olive oil, divided
  • 4 garlic cloves, minced
  • 1/2 cup seasoned bread crumbs
  • 1/4 cup pitted greek olives, halved
  • 1/4 cup grated parmesan cheese
  • 1/4 cup minced fresh basil
  • 1/2 pound bulk hot italian sausage
  • 1 jar marinara suace
  • hot cooked pasta
Directions
  1. In a small bowl, combine cherries and 1/4 cup wine; let stand 10 minutes. Meanwhile, cut steak into four serving-size pieces; flatten to 1/4-in. thickness. Sprinkle both sides with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  2. In a large skillet, saute onion in 1 tablespoon oil until tender. Add garlic; cook 1 minute longer. Transfer to a large bowl; stir in bread crumbs, olives, cheese, basil, cherry mixture and remaining salt and pepper. Crumble sausage over mixture and mix well.
  3. Spread 1/2 cup sausage mixture over each steak piece. Roll up jelly-roll style, starting with a long side; tie with kitchen string.In the same skillet, brown meat in remaining oil on all sides. Transfer to a greased 3-quart slow cooker. Top with marinara sauce and remaining wine. Cook and cook on low for 6-8 hours or until beef is tender. Serve with pasta.
 
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