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Flank Steak Florentine Recipe
|Beef flank steak||1 3⁄4 Pound|
|Fresh mushrooms||1⁄2 Cup (8 tbs), finely chopped|
|Chopped carrot||1 Small|
|Chopped onion||1 Medium|
|Garlic||1⁄2 Clove (2.5 gm), minced|
|Frozen chopped spinach||10 Ounce, thawed and well drained (1 Package)|
|Instant beef bouillon granules||2 Teaspoon|
|Hot water||1⁄4 Cup (4 tbs)|
|Canned cream of chicken soup||10 3⁄4 Ounce (1 Can)|
|Capers||2 Tablespoon, drained|
|Dry vermouth||2 Tablespoon|
|Coriander powder||1⁄2 Teaspoon|
|Curry powder||1⁄2 Teaspoon|
|Pepper white||1⁄4 Teaspoon|
Serving size: Complete recipe
Calories 1882 Calories from Fat 829
% Daily Value*
Total Fat 92 g142%
Saturated Fat 36.7 g183.3%
Trans Fat 0 g
Cholesterol 366.3 mg
Sodium 5346.3 mg222.8%
Total Carbohydrates 66 g22.1%
Dietary Fiber 13.9 g55.5%
Sugars 16.6 g
Protein 192 g383.6%
Vitamin A 714.1% Vitamin C 170.1%
Calcium 75.9% Iron 143.1%
*Based on a 2000 Calorie diet
In 1/4-quart casserole, combine mushrooms, onion, carrot, garlic, butter and spinach.
Microwave at HIGH (10) 1 to 4 minutes.
Spread spinach mixture over steak.
Starting at long side, roll steak in jelly roll fashion.
Tie with string or secure with toothpicks.
Place steak, seam side up, in 2-quart oblong glass baking dish.
In 4-cup glass measure, dissolve bouillon granules in hot water.
Add soup, capers, vermouth, curry powder, coriander and pepper.
Pour over steak; cover with vented plastic wrap.
Microwave at HIGH (10) 8 to 10 minutes.
Microwave at LOW (3) 32 to 42 minutes; turn steak over after 20 minutes and baste with sauce.
Let stand, covered, 10 minutes before serving.