Flank Steak
Photo: flickr user thebittenword.com
Ingredients
1/4 cup chopped parsley
1/2 teaspoon dried basil leaves
1/4 teaspoon dried oregano leaves
2 pounds flank steak, butterflied see Note
1 can 10 ¾ oz. condensed golden-mushroom soup
2 tablespoons brandy
Preparation
1
1. In 8 quart Dutch oven, over medium heat, melt butter. Saute onion, mushrooms and garlic 3 minutes. Remove from heat; add bread cubes, egg, nuts, parsley, basil, oregano and 1/2 teaspoon salt; mix well. Evenly spread stuffing over steak, leaving 1 inch border. Roll steak from long side, jelly roll fashion; secure with string.
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3
Tools
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Yield:
1.0 servings
Added:
Saturday, March 6, 2010 - 10:23pm