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Stuffed Flank Steak Recipe

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This recipe for Stuffed Flank Steak, by , is from The PEARSE Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

KATHLEEN PEARSE (Nancy Watson Recipe)


1/4 C Butter 1 1/2C Cooked Rice
1/2 C Chopped Onion 1/2 C Choppws Parsley
1 Clove Garlic, Crushed 1/2 C Parmesean Cheese
1/2 tsp Salt 1/4 tsp Pepper

FLANK STEAK: 1/2 Condensed Beef Broth
1 3/4 TO 2# Flank Steak 1/2 C Water
1 Clove Garlic, Crushed 1 T Chopped Crystalized Ginger
2 T Soy Sauce
2 T Butter
1/2 tsp Pepper

Make Stuffing:In skillet melt1/4 C Butter and saute 1/2 C Chopped Onion and 1 Clove Garlic, crushed until onion is golden. Remove from heat. Stir in 1 1/2 C Cooked Rice, 1/2 C each Chopped Parsley and grated Parmesan Cheese, 1/2 tsp Salt and 1/4 tsp Pepper. Preheat oven to 350
Prepare Steak: Wipe Flank Steak with damp paper towels. With sharp knife score both sides lightly into diamonds. Rub steak on both sides with Crushed Clove of Garlic. Brush each side with 1 T Soy Sauce and 1/4 tsp Pepper. Lay steak flat and spread with 1 T Butter.
Place Rice Stuffing on steak keeping about 1 1/2 inches from edges. Roll up from end to end around stuffing. Fasten edges with skewers. Tie roll in 2 or 3 places with twine. Spread remaining T Butter over surface of rolled steak. Place in roasting pan. Dilute 1/2 condensed Beef Broth with 1/2 C Water, Pour over roll, Sprinkle with 1 T chopped Ginger or 3/4 tsp powdered ginger. Roast at 350 for 45 - 60 minutes basting occasionally with pan liquid or until desired doneness. Transfer meat to platter, remove skewers and twine. Pour pan juices into a bowl and serve with meat.




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