Florentine Flank Steak Recipe
Ingredients
11/4 to 1 1/2 pound beef flank steak, pounded thin
1/4 pound fresh mushrooms
2 tablespoons finely chopped onion
1 clove garlic, finely chopped
2 tablespoons butter or margarine
1 package (10 oz.) frozen chopped spinach, defrosted and well drained
1 can (10 3/4 oz.) condensed golden mushroom soup
1/3 cup water
Directions
Score one side of steak in diamond pattern.
Chop 1/2 cup mushrooms.
In medium glass bowl, combine mushrooms, onion, garlic and butter; cook at HIGH 2 to 3 minutes or until onions are tender.
Add spinach; stir.
Spread spinach mixture on unscored side of steak, roll-up jelly roll fashion starting with narrow end.
Secure with wooden toothpicks.
Place seam side down in 12x8 inch dish.
In 4-cup glass measure, combine soup and water.
Stir until smooth.
Add remaining mushrooms, sliced.
Pour over steak.
Chop 1/2 cup mushrooms.
In medium glass bowl, combine mushrooms, onion, garlic and butter; cook at HIGH 2 to 3 minutes or until onions are tender.
Add spinach; stir.
Spread spinach mixture on unscored side of steak, roll-up jelly roll fashion starting with narrow end.
Secure with wooden toothpicks.
Place seam side down in 12x8 inch dish.
In 4-cup glass measure, combine soup and water.
Stir until smooth.
Add remaining mushrooms, sliced.
Pour over steak.
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