igh heat.
Place the flank steak on a sheet of heavy
Score flank steak (make light cuts 1/4
very sharp knife, butterfly flank steak, lengthwise. Lay flat. Placing hand
an.
After pounding the flank steak have the narrow edge in
Slightly score flank steak on each side at 1
Lightly score steak with a knife in a
Butterfly flank steak.
Be careful not to cut into two separate pieces.
Open flank steak and rub with garlic.
Spread cream cheese over meat.
Place spinach leaves on cream cheese.
Sprinkle pimentos and mushrooms over spinach.
Lay dried beef over steak. Season with fresh ground black pepper.
Carefully roll flank steak and secure edge with toothpicks.
Place in dish and pour beef broth and wine over rolled steak.
Bake uncovered at 325\u00b0 for 1 hour or until done.
epper both sides of the flank steak.
Spread one side with
Mix all ingredients in mixing bowl.
Make sure the nuts are finely chopped.
Put ingredients in the middle of flank trim steak.
Roll and tie flank steak on all sides in a good size frying pan.
Cook in preheated oven at 375\u00b0 for 20 to 25 minutes or until you like it.
Cut in slices so stuffing is showing. Place on top of tomato sage demi glaze.
Combine bread stuffing with mushrooms and juice, butter and cheese.
Spread over flank steak.
Roll up like a jelly roll. Fasten with skewers or string.
Pour oil in slow cooker.
Roll steak in oil, coating all sides.
Prepare gravy.
Pour gravy, wine and onions over meat.
Cover and cook on low 8 to 10 hours. Remove meat from pot and slice.
Add jelly to sauce and stir until dissolved.
Marinate flank steak in your favorite marinade overnight.
Cut a pocket in flank steak.
Sprinkle Italian seasoning in pocket. Layer salami, cheese, onion, and salami again in pocket.
Skewer pocket closed.
Broil or barbecue until done.
Remove skewers, slice and serve.
arge pocket lengthwise in flank steak.
Stuff steak with ground beef mixture
Have butcher run flank steak through tenderizer or cube steak machine once.
Combine bread stuffing with mushrooms and juice, butter and cheese.
Spread over flank steak.
Roll up like jelly roll. Fasten with skewers or string.
Pour oil in slow cooking crock-pot.
Roll steak in oil, coating all sides.
Cut pocket in flank steak (pocket opens at short end of steak).
Combine soy sauce, oil, molasses, mustard, ginger and garlic.
Pour marinade inside pocket and over meat.
Let stand at least 1 hour, turning occasionally.
Split a flank steak like a pita pocket. Make stuffing with dried bread, onions, sage, celery, chicken broth. Stuff into pocket. Roll steak up and tie or skewer to keep stuffing in. Roast in oven or 350\u00b0 like a pot roast until done.
Saute onions with seasonings in hot oil for 2 to 3 minutes. Add bread crumbs and celery leaves.
Mix thoroughly.
Pound flank steak with a mallet.
Spread stuffing on meat.
Roll meat lengthwise like a jelly roll and tie securely in 4 or 5 places. Place roll on rack in a baking dish.
Roast at 300\u00b0 for 2 1/2 hours.
Serve on platter.
Remove strings and carve diagonally across the grain of the meat.
To Make Stuffing:
Break bread into pieces.
Add onion and 1/2 of gravy to moisten.
Add celery and egg.
Mix.
Then score flank steak (you can have butcher do it for you).
Pound flank steak with mallet until 3/4-inch thick.
Spread dressing mixture over all.
Roll up as jelly roll.
Tie securely in several places.
Brown in butter in Dutch oven.
Add beef stock.
Cover.
Bake in 325\u00b0 oven for 1 1/2 hours.
Thicken gravy. Serve with mashed potatoes.
Heat mushrooms with 1 stick butter.
Combine with 1 cup water and stuffing, tossing lightly until crumbs are moistened.
Spoon stuffing mixture onto the flank steak (almost to the edges).
Roll jellyroll fashion with the meat fibers running lengthwise.
Secure with skewers and lace with poultry lacing.