Flank Steak
By: Anonymous
Published: Saturday, March 6, 2010 - 10:23pm

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
1 pkg. 16 oz. frozen broccoli, green beans, 





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. 2 2. Wipe pan clean. In same pan, heat 2 tablespoons salad oil. Brown stuffed steak on all sides. Add soup, brandy and 1/2 cup water. Bring to boiling; reduce heat; simmer, covered, stirring occasionally, 1 hour, or until meat is fork tender. 3 3. Add frozen vegetables to pan; simmer 10 minutes longer or until vegetables are heated through. Remove and discard strings from meat. Slice meat; serve with vegetable sauce. Makes 6 servings. 4 Note: To butterfly, cut steak lengthwise about four-fifths through. Open meat; flatten slightly by gently pounding with a meat mallet or a rolling pin. 


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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.  2  2. Wipe pan clean. In same pan, heat 2 tablespoons salad oil. Brown stuffed steak on all sides. Add soup, brandy and 1/2 cup water. Bring to boiling; reduce heat; simmer, covered, stirring occasionally, 1 hour, or until meat is fork tender.  3  3. Add frozen vegetables to pan; simmer 10 minutes longer or until vegetables are heated through. Remove and discard strings from meat. Slice meat; serve with vegetable sauce. Makes 6 servings.  4  Note: To butterfly, cut steak lengthwise about four-fifths through. Open meat; flatten slightly by gently pounding with a meat mallet or a rolling pin.