Stuffed Flank Steak for Two

Stuffed Flank Steak for Two? You've got it! It's a delicious but unusual way to prepare it—and much easier than you may think!

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1 Tbsp. butter, divided

1/4 cup <u>each</u> finely chopped celery and onions

3/4 cup water, divided

3/4 cup STOVE TOP Everyday Stuffing Mix for Chicken

2 Tbsp. chopped fresh parsley

1/2 cup KRAFT Shredded Parmesan Cheese, divided

1 beef flank steak (1/2 lb.)

1 cup CLASSICO Roasted Garlic Pasta Sauce

1. Melt 1 tsp. butter in medium ovenproof skillet on medium-high heat. Add celery and onions; cook and stir until 2 to 3 min. or until crisp-tender. Stir in 1/4 cup water; bring to boil. Add stuffing mix, parsley and 6 Tbsp. cheese; mix lightly. Remove from heat.

2. Butterfly steak by cutting it horizontally in half, cutting into thickest long side of steak and being careful to not cut all of the way through to opposite side of steak. Open steak like a book; spread bottom 3/4 of steak with stuffing mixture. Roll up, starting at bottom end; tie securely with string.

3. Melt remaining butter in same skillet on medium heat. Add steak; cook 5 min. or until evenly browned on all sides, turning occasionally. Mix pasta sauce and remaining water until blended; pour over steak. Place in oven.

4. Bake 30 to 35 min. or until steak is done. Remove from oven; cover loosely with foil. Let stand 5 min. Transfer steak to cutting board. Remove and discard string. Slice steak. Serve topped with pasta sauce and remaining cheese.

Stuffed Flank Steak for Two

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Instructions

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