Flank Steak

8 ingredients
3 steps

Ingredients

  • 1/4 cup chopped parsley
  • 1/2 teaspoon dried basil leaves
  • 1/4 teaspoon dried oregano leaves
  • 2 pounds flank steak butterflied see Note
  • 1 can condensed golden mushroom soup
  • 2 tablespoons brandy
  • 1 package frozen broccoli
  • green beans

Directions

  1. 1
    1. In 8 quart Dutch oven, over medium heat, melt butter. Saute onion, mushrooms and garlic 3 minutes. Remove from heat; add bread cubes, egg, nuts, parsley, basil, oregano and 1/2 teaspoon salt; mix well. Evenly spread stuffing over steak, leaving 1 inch border. Roll steak from long side, jelly roll fashion; secure with string.
  2. 2
    2. Wipe pan clean. In same pan, heat 2 tablespoons salad oil. Brown stuffed steak on all sides. Add soup, brandy and 1/2 cup water. Bring to boiling; reduce heat; simmer, covered, stirring occasionally, 1 hour, or until meat is fork tender.
  3. 3
    3. Add frozen vegetables to pan; simmer 10 minutes longer or until vegetables are heated through. Remove and discard strings from meat. Slice meat; serve with vegetable sauce. Makes 6 servings.

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