Herb-stuffed Flank Steak

Course : Beef Steak
Serves: 4
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


3 teaspoons olive oil -- divided
1 medium onion -- chopped
4 ounces canned mushrooms -- drained
1/4 cup chopped parsley
1 1/2 cups fresh bread crumbs
1 teaspoon poultry seasoning
1/4 teaspoon salt
1 dash pepper
1 large egg white -- slightly beaten
1 1/4 pounds beef flank
10 1/2 ounces beef broth

Preparation / Directions:

About 2 hours before serving; In skillet over med heat, in 1 tsp. olive oil, saute onion and mushrooms until golden. In bowl, combine parsley, crumbs, poultry seasoning, salt, pepper and egg; then mix in onion and mushrooms. Remove fat from steak; score surface, in diamond pattern, on both sides. Place mushroom mixture lengthwise down center, then bring both ends together on top; fasten with string, tied at 1 inch intervals. In skillet over medium heat, in 2 tsp. olive oil, brown steak well on all sides; add broth; simmer, covered, 1 1/2 hours, or until meat is fork tender. To serve; Remove meat to heated platter; remove strings; cut into 1 inch pieces. Thicken pan juices, if desired, and pass with meat.

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Beef Steak Recipes