Spinach-stuffed flank steak
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Oil |
| ½ | pounds | Mushrooms; chopped |
| ¼ | pounds | Spinach; chopped |
| 1½ | cup | Bread crumbs; dry |
| 2 | Egg whites; slightly beaten | |
| 3 | tablespoons | Parsley; fresh, chopped |
| 2 | tablespoons | Worcestershire sauce |
| 1 | teaspoon | Rosemary; dry, crushed |
| ½ | teaspoon | Pepper |
| 2 | pounds | Flank steak |
| String; to tie steak roll-up | ||
| 1 | cup | Beef broth |
| 6 | Carrots; cut in chunks | |
Directions
Preheat oven to 350.
In a skillet heat oil over medium and fry mushrooms 3 min. Add spinach and stir fry 2 more min. Transfer to a bowl; cool; and add next 6 ingreds. Lay steak on a work surface; cutting horizontally, make a pocket. Fill with the spinach stuffing. Starting with the open pocket side, roll up the meat into a log. Tie with string.
Place in a roasting pan and add broth and carrots. Roast one hr.
Remove from pan; let stand 10 min before carving. Meanwhile boil pan juices until reduced and thickened and pour over the steak log slices.
Submitted By JIM WELLER On 05-29-95