1 3/4 - 2 lb. flank steak (1"-2")
Meat tenderizer

MEAT MARINADE:

1/2 c. salad oil
1/3 c. lemon juice
1/2 tsp. thyme
1/2 tsp. tarragon
1/2 tsp. basil

STUFFING:

1/2 c. chopped onion
1/4 c. butter
1/2 lb. sliced fresh mushrooms
1/2 c. dry white wine
1/4 tsp. salt
1/8 tsp. pepper

With a sharp knife, slit a pocket in steak. Treat with tenderizer as package directs. Combine marinade ingredients. Pour over steak. Refrigerate at least 6 hours. Turn several times.

STUFFING: Cook onion in butter until tender. Add mushrooms and cook 3 minutes. Add rest of ingredients and simmer 5 minutes. Drain, saving liquid. Remove steak from marinade. Stuff with onion-mushroom mixtures. Add drained liquid to marinade. Use to baste steak. Cook steak over hot coals 3 minutes each side for rare. Slice diagonally. Makes 4 to 6 servings.