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Rolled Flank Steak Recipe

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This recipe for Rolled Flank Steak, by , is from Food from Our Family, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nancy Dearing
Added: Saturday, October 17, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 flank steaks, about 1 1/2 lb each

for marinade:
1/2 t salt
1/4 t pepper
2 T veg. oil
2 T chopped parsley
2 t basil
1 t thyme
1 clove garlic, crushed

for filling:
2/3 c. chopped red bell pepper
2/3 c. chopped green onion
1/2 c. chopped parsley
2 T fresh bread crumbs
1 clove garlic, crushed
2 t basil
1/2 t salt
1/4 t pepper

Directions:
Directions:
Trim excess fat from meat. Cut pocket lengthwise to within 1 inch of edge. Marinate steaks by rubbing salt and pepper on one side. Mix marinade ingredients and spread evenly over steak.
Let stand, covered, at room temperature for 1/2 hour or refrigerated for up to 8 hours.
Mix filling ingredients and spread evenly in steak pocket.
Roll steak, beginning with short end, into a tight roll. Tie each end with string at 1 inch intervals. Sprinkle with salt and pepper.
Heat lightly oiled heavy roasting pan in preheated oven (450) for 5 minutes. Place steak rolls, seam-side down in the heated pan.
Roast 15 minutes. Lower oven to 400. Roast 20 minutes more for rare. Let meat stand 20 minutes. Remove string, slice and serve on warm platter.

 

 

 

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