• 8servings
  • 70minutes
  • 270calories

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B3, B12, C, D, P
MineralsZinc, Copper, Natrium, Silicon, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 Tbsp. butter or margarine , divided

  2. 1 stalk celery , sliced

  3. 1/2 cup chopped onion s

  4. 2 cups unseasoned croutons

  5. 1 pouch (2 oz.) KRAFT Parmesan Seasoning Blend Rosemary and Garlic , divided

  6. 2 Tbsp. water

  7. 1 beef flank steak (2 lb.)

Instructions Jump to Ingredients ↑

  1. HEAT oven to 350ºF.

  2. MELT 1 Tbsp. butter in large ovenproof skillet on medium-high heat. Add vegetables; cook and stir 5 to 7 min. or until crisp-tender. Add croutons, 1/3 cup Parmesan blend and water; mix lightly. Remove from heat.

  3. CUT steak horizontally in half to butterfly, being careful not to not cut all the way through to opposite side of steak. Open steak; spread bottom half with vegetable mixture. Roll up from bottom edge, jelly-roll fashion; tie securely with kitchen string.

  4. MELT remaining butter in same skillet. Add steak; cook 7 to 8 min. or until evenly browned, turning occasionally. Place skillet in oven.

  5. BAKE 35 min. or until steak is medium doneness (160ºF). Top with remaining Parmesan blend; let stand 10 min. before slicing.


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