Stuffed Flank Steak
Makes 6 to 8 servings:
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1-1 1/2 to 2 pound beef flank steak
salt,pepper
1/4-teaspoon dried marjoram,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
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*1*
Preheat oven to 425 degrees
*2*
Pound the steak to a 1/4 inch thickness.(it should be approximatley
a 12x8 inch rectangle.)Sprinkle the steak lightly with the
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 breadcrumbs.
*4*
Spread the mushroom mixture over the herbs on the steak
to within 1 inch of the edges.
*5*
Roll up the steak,jelley roll fashion,starting from the short
side.Tie with a string.Place the meat,seam side down,on a
rack in 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,slice and serve.
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