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Wild Rice Parmesan Stuffed Flank Steak

Wild Rice Parmesan Stuffed Flank Steak

This month, my husband and I celebrate our 10th wedding anniversary! Since moving a few hours away from free babysitters, I mean, our wonderful families… AND my husband going back to school, time and money for going out on dates has become limited. This doesn’t mean we put our relationship on the back burner, instead we have learned to embrace at-home date nights! A couple of nights a month, we feed the kiddos an early dinner, rent them a movie and we enjoy a romantic, quiet dinner just the two of us!

The type of recipes that I look for, to make for an at-home date night, are:

  1. Recipes that look and feel really special, but easy enough that I have time to also brush my hair and tidy up the kitchen, it helps if I can prep some of it ahead of time.
  2. Relatively inexpensive (more $ to spend on a nice bottle of wine)
  3. Lastly, I try to limit the garlic to a sensible amount.  (It IS date night after all..)

Two out of three aren’t bad either!
Heads up guys!!!  This would also make a lovely dinner for your wives or mothers for Mothers Day…. which is tomorrow…. you’re welcome! 

Wild Rice Parmesan Stuffed Baked Flank Steak

– Ingredients –

  • 2 lbs flank steak, trimmed and pounded to 1/2 inch thickness
  • 1 box 6.2 oz Uncle Ben’s Long Grain & Wild Rice Fast Cooking Recipe
  • 3 TBSP unsalted butter, divided
  • 1/2 Cup Parmesan Cheese
  • 2 TBSP soy sauce
  • 2 cloves garlic minced
  • 1 cup Beef Broth
  • 1 tsp ground ginger
  • Toothpicks or butcher twine to secure rolled up flank steak


  • Prepare Long Grain Rice according to package directions using the TBSP of butter the instructions call for.
  • After rice is prepared, stir in parmesan cheese and set aside to cool.
  • Take pounded flank steak and spread 1 Tbsp of butter on each side. Mix soy sauce, minced garlic, beef broth, and ginger.
  • Place cooled parmesan wild rice mixture down the center of the flank steak, long ways. Roll up flank steak and secure with butcher twine in at least 3 sections or with toothpicks that have been soaked in water. This part does not have to be pretty. You just want to make sure it is stuffed evenly.
  • Spray a baking dish with nonstick cooking spray and place rolled up flank steak inside. Pour the glaze over the steak. At this point, you can bake it, or you can cover and store it in the fridge until ready to bake.
  • When ready to bake, preheat oven for 350 degrees. Bake for 45 minutes – 1 hour or until the internal temperature reaches a minimum of 145 degrees. We like ours well done so we cook it closer to 1 hour. While cooking, baste the flank steak with the juices in the pan every 15 minutes.
  • Remove from oven and let rest for 10 minutes before removing string or toothpicks and slicing. During this time, I roast my asparagus.
The perfect side dish in Spring - and so easy!
The perfect side dish in Spring – and so easy!

Balsamic Glazed Roasted Asparagus


  • 1 bunch of Asparagus, ends removed
  • 1 TBSP olive oil
  • 1/2 tsp salt
  • 2 TBSP butter
  • 1 TBSP Soy Sauce
  • 1 tsp Balsamic Vinegar


  • While Flank Steak is cooking, prepare your asparagus for roasting. Place trimmed asparagus on a cookie sheet. Drizzle with olive oil and sprinkle with salt. Roast for about 12 minutes or until it reaches your desired tenderness. (I like mine a little on the more done side, with the ends starting to brown.)
  • While Asparagus is roasting, melt butter in a small sauce pan over medium heat. After butter is melted, stir in soy sauce and balsamic vinegar. Remove from heat. When Asparagus is done, drizzle balsamic glaze over it and serve warm. Enjoy!

Happy Mother’s Day to all you hard working Moms out there! Especially my grandmothers, mom, mother-in-law, sister, sister in law and my sweet newest sister in law who is expecting her first baby in September!

To my hubby: All I want for Mother’s Day is a nap. Amen


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