Baltimore-style Stuffed Flank Steak

Recipe

Baltimore-style Stuffed Flank Steak

Crab-Stuffed Flank Steak: A Baltimore Delight

4.3 out of 5

Indulge in the flavors of Baltimore with this mouthwatering recipe for Crab-Stuffed Flank Steak. This dish combines the richness of crab meat with tender flank steak, creating a delightful fusion of land and sea.

Jan Dec
Meat Dish› Falda mimlija
European cuisine› Mediterranean cuisine› Balkan cuisine› Albanian cuisine
Cuisine of the Americas› American cuisine› Northeastern American cuisines› Cuisine of the Mid-Atlantic United States› Cuisine of Baltimore

Preparation time

25 minutes

Cooking time

15-20 minutes

Total time

40-45 minutes

Yields

4 servings

Preparation difficulty

Medium

Suitable for

Pescatarian, Dairy-free, Gluten-free (if using gluten-free breadcrumbs), Low-carb (moderate portion)

Allergens

Shellfish (crab)

Not suitable for

Vegetarian, Vegan, Paleo, Keto

Ingredients

The original dish, falda mimlija, is a traditional Albanian recipe that typically features a stuffing made with ground meat, rice, and spices. In this adapted Baltimore-style recipe, we substitute the ground meat with lump crab meat, capturing the essence of Baltimore's love for seafood. The flavors and textures are transformed to create a unique fusion dish that pays homage to both cuisines. We alse have the original recipe for Falda mimlija, so you can check it out.

Nutrition

  • Calories: 350 kcal / 1465 KJ
  • Fat: 15g (7g saturated)
  • Carbohydrates: 10g (1g sugar)
  • Protein: 45g
  • Fiber: 1g
  • Salt: 2g

Preparation

  1. 1.
    Preheat the oven to 375°F (190°C).
  2. 2.
    Butterfly the flank steak by slicing it horizontally, leaving one edge intact.
  3. 3.
    In a bowl, combine the lump crab meat, breadcrumbs, mayonnaise, Dijon mustard, parsley, Old Bay seasoning, Worcestershire sauce, salt, and pepper. Mix well.
  4. 4.
    Spread the crab mixture evenly over the butterflied flank steak.
  5. 5.
    Roll up the steak tightly and secure with kitchen twine or toothpicks.
  6. 6.
    Heat a large oven-safe skillet over medium-high heat. Add a drizzle of oil.
  7. 7.
    Sear the stuffed flank steak on all sides until browned, about 2 minutes per side.
  8. 8.
    Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the steak reaches your desired level of doneness.
  9. 9.
    Remove from the oven and let the steak rest for a few minutes before slicing.
  10. 10.
    Remove the kitchen twine or toothpicks and slice the steak into thick rounds.
  11. 11.
    Serve hot and enjoy!

Treat your ingredients with care...

  • Lump crab meat — Make sure to pick through the crab meat to remove any shells before using. Be gentle when mixing the crab meat with the other ingredients to avoid breaking up the lumps.

Tips & Tricks

  • If you can't find lump crab meat, you can use crab claw meat or even imitation crab meat as a substitute.
  • For an extra burst of flavor, squeeze some fresh lemon juice over the sliced steak before serving.
  • Serve with a side of roasted potatoes and steamed vegetables for a complete meal.

Serving advice

Serve the sliced stuffed flank steak on a platter, garnished with fresh parsley. This dish pairs well with a side of creamy mashed potatoes or a crisp green salad.

Presentation advice

Arrange the sliced stuffed flank steak in a circular pattern on the platter, with the filling facing upwards. This will showcase the beautiful crab stuffing and make for an enticing presentation.

More recipes...