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| ROLLED STUFFED FLANK STEAK | |
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2 lb. flank steak 1 tsp. salt 1/4 tsp. pepper STUFFING: 1/4 lb. diced bacon or sausage meat 1 med. onion, finely chopped 1/2 - 1 c. water, beef stock or tomato juice (8 oz. tomato sauce is a little richer in flavor) 2 c. soft bread crumbs Milk or broth sufficient to moisten Have the butcher score the steak. Wipe meat with a damp paper towel or cloth; sprinkle with salt and pepper. Prepare stuffing as follows: Saute diced bacon or sausage meat and one medium sized onion, finely chopped, until browned. Remove fat and add soft bread crumbs. Add enough milk or broth to moisten ingredients. Spread stuffing thinly over one side of steak. Roll lightly and fasten with skewers or tie with string. Brown the meat on all sides in oil or in a hot oven. Add liquid; cover tightly and roast in slow oven (300 degrees) about 2 hours or until tender. Remove to platter and slice. Sauce in pan is delicious to make gravy and pour on meat. 6 servings. | |
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The only unfortunate part is the that it is very hard to find a butcher who knows how to properly score flank steaks, so make sure you understand how to do so before embarking. Luckily, its a fairly forgiving recipe.