What’s For Dinner? Stuffed Flank Steak Arrabiatta
The following is a featured recipe in Heinen’s What’s For Dinner program, your solution to easy, delicious and convenient weeknight dinners.
Spice up your dinner routine with this bold and savory Stuffed Flank Steak Arrabiatta that comes together in 30 minutes!
Heinen’s ready-to-cook flank steak stuffed with melty mozzarella and zesty pepperoni is seared to perfection then simmered in Heinen’s Arrabiatta sauce with sautéed baby bella mushrooms to create a rich, savory flavor profile. Served over creamy tomato and garlic polenta and topped with fresh Ohio-grown micro arugula, this meal is a quick way to bring restaurant-inspired comfort to your table.
What’s for Dinner is our way of taking the stress out of cooking and making mealtime fun! Each week at the front of your local Heinen’s, you’ll find all the ingredients needed to create one of our simple and delicious chef-inspired meals. Just follow the easy step-by-step recipe card provided to have dinner ready in a matter of minutes.
What’s For Dinner? Stuffed Flank Steak Arrabiatta
Servings: 2
Ingredients
- Heinen's Ready-to-Cook Flank Steak Stuffed with Mozzarella and Pepperoni
- Phillips Sliced Gourmet Baby Bella Mushrooms
- Heinen’s Arrabiatta Sauce
- San Gennaro Polenta with Sundried Tomatoes and Garlic
- Vigeo Gardens Micro Arugula
Instructions
- Place a sauté pan over medium-high heat. When the pan is hot, add a bit of oil and sear the sides of the stuffed flank steak until browned.
- Remove the flank steak, add another splash of oil, and sauté the mushrooms until browned. Add some of the Arrabiatta sauce and the seared steak to the pan. Turn down the heat, cover the pan, and cook until the flank steak is cooked to your liking.
- Heat the polenta according to the directions on the package. Serve the stuffed flank steak, mushrooms, and sauce on top of the polenta and garnish with the micro arugula.
