Stuffed Flank Steak (Recipe)

Ingredients

1 1 1/2-to 2-pound beef flank steak

Salt

Pepper

1/4 teaspoon dried marjoham, crushed

1/4 teaspoon dried basil, crushed

1/4 teaspoon dried parsley flakes

8 ounces fresh mushrooms, sliced

2 green onions, thinly sliced (1/4 cup)

2 tablespoons butter or margarine

1/2 cup soft bread crumbs

2 tablespoons butter or margarine, melted

2 tablespoons Worcestershire sauce

Steps

1. Preheat the oven to 425°.

2. Pound the steak to a 1/4-inch thickness.  (It should be approximately a 12x8-inch rectangle.)  Sprinkle the steak lightly with salt and pepper.  Rub the marjoram, basil and parsley on 1 side of the meat.

3. Cook the mushrooms and onions in the 2 tablespoons butter or margarine until tender.  Stir in the bread crumbs.

4. Spread the mushroom mixture over the herbs on the steak to within 1 inch of the edges.

5. Roll up the steak, jelly-roll fashion, starting from a short side.  Tie with a string. Place the meat, seam side down, on a rack in a roasting pan.  Stir together the 2 tablespoons melted butter or margarine and the Worcestershire sauce; brush over the steak.

6. Bake in the 425° oven for 45 to 60 minutes or until the meat is tender, brushing occasionally with the butter Worcestershire sauce mixture.  Remove the strings; sliced and serve.

Tips:

When pounding the meat, first cover the steak with heavy-duty plastic wrap; lightweight plastic wrap or waxed paper is likely to tear as you pound.  Pound from the center outward until the meat reaches the desired thickness.

If fresh marjoram, basil and parsley are available, use 3/4 teaspoon of each instead of the dried herbs.

If you prefer your meat with gravy, serve this dish with bottled gravy or gravy prepared from a package mix.

The steak can be served with potatoes or rice.  Or, for something a little different, try serving it with spinach noodles or orzo.