Stuffed Flank Steak Recipe
Ingredients
| 1 flank steak—weight 2 lbs. | ||
| Marjoram | 1 Teaspoon | |
| 4 cupfuls soft bread crumbs | ||
| Salt | 2 Teaspoon | |
| Onions | 3 Small, minced | |
| Pepper | 1/8 Teaspoon | |
| 2 eggs slightly beaten | ||
| 4 tablespoonfuls melted fat | ||
| Thyme | 1 Teaspoon | |
| 2 tablespoonfuls hot water | ||
| Sage | 2 Teaspoon | |
Directions
Combine all ingredients but the flank steak.
Mix well, spread on steak, then roll it up, and secure with skewers or tie it.
Next roll the stuffed steak in seasoned flour and sear on all sides in a little hot fat.
Arrange in a casserole or Dutch oven, add 1/2 cup hot water, cover and cook 1 1/2 hrs. in a hot oven of 400° F. or until meat is tender.
Arrange on a platter and remove skewers or string.
Thicken the gravy left in the pan and serve with the stuffed steak
Mix well, spread on steak, then roll it up, and secure with skewers or tie it.
Next roll the stuffed steak in seasoned flour and sear on all sides in a little hot fat.
Arrange in a casserole or Dutch oven, add 1/2 cup hot water, cover and cook 1 1/2 hrs. in a hot oven of 400° F. or until meat is tender.
Arrange on a platter and remove skewers or string.
Thicken the gravy left in the pan and serve with the stuffed steak
Chef
