1 flank steak
3-4 pieces of bread
2 tbsp. butter
1 tsp. dried parsley
1 small onion
meat tenderizer or salt and pepper, to taste
butcher's twine

Lay out the flank steak with the length up and down. Then score both sides LIGHTLY (it helps to make it roll easier) into a diamond effect but DO NOT cut all the way through. IF you use a meat tenderizer for flavor you can sprinkle it on instead instead of the salt and pepper.. Butter the bread on both sides and lay them out to cover the meat, cut if need to then sprinkle on the parsley. Add salt and pepper to your taste (I let my family decide if they want salt & pepper when the meal is served).

Cut the onion into thinner than 1/4-inch slices and spread over the bread after you separate the rings. Then roll up the meat and secure the roll by using butcher's string and tie every 2-inches. Place on a rack in a pan add some water, but do not let it touch the meat and bake at 350°F for approximately 1 hour depending on the thickness of the steak.

Note: Any bread that sticks out will burn if the oven is turned higher before the meat is done. I put on middle rack of oven. If the oven is large I cover with a tent of foil for the first 1/2 hour.

Submitted by: M. E. Swartz