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Dec 022011

Flank Steak With Stuffing

My sister up in New York makes this and there’s never any left!


1 small onion, finely chopped
1 tbsp butter
3 cups soft bread crumbs
¾ teas poultry seasoning
½ teas salt
¼ teas white pepper
1 (1 ½ lb) flank steak
2 teas flour
1 cup beef broth


In a skillet, saute the onion in butter until transparent in color. In a large bowl combine the bread crumbs with the next 3 ingredients and add the cooked onions; mix well. With a meat tenderizer, pound the steak to ½-inch thickness and spread the dressing on top to within 1-inch of the edges. Roll up jelly style, starting with the longer side and tie off with kitchen string. Sprinkle with salt and pepper and place in a shallow, greased, roasting pan. Bake, uncovered in a 350 degree oven for 50-55 minutes or until meat is tender. Remove meat and keep warm on a platter; add enough of the broth to the flour to make a paste and then whisk in the rest. Skim fat from the meat juices and add the broth; bring to a boil, stirring constantly and cook for 2-3 minutes or until thickened. Serve with the meat and enjoy!

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