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Stuffed Flank Steak

From Lynne Wilson

Preheat the oven to 325°F.


1 ½ -2 lbs. flank steak
1 clove garlic, peeled
3 Tbsp. butter or margarine
½ cup carrot, peeled, finely chopped
½ cup onion, chopped
1 ½ cups chicory, cooked, finely chopped, squeezed dry
¼ cup bread crumbs
¼ tsp. salt (or to taste)
pepper to taste
3 Tbsp. oil
1 cup beef broth


Score and flatten (pound) the steak to tenderize it. Cut the garlic clove in half and rub it on the side of the steak that will be covered with stuffing. Reserve the garlic. Sprinkle the same side of the steak with salt and pepper.
Melt the butter in a frying pan over medium heat. Add the chopped carrot and onion and sauté until the onion softens. Add the cooked, chopped chicory and sauté for 1 minute longer. Remove the pan from the heat and stir in the crumbs. Add salt and pepper to taste.

Spread the stuffing over the prepared steak. Pack down the stuffing lightly so it won’t spill when you roll the steak. Fold in the ends and roll the steak into a long roll. Tie it with kitchen strings a 2-inch intervals or fasten it carefully with skewers. Heat the oil in a large frying pan over medium-high and brown the steak on all sides. Remove the steak to a large shallow baking dish. Pour the broth over it and add the reserved garlic. Cover the pan tightly with foil. Bake at 325°F for 1 ½ hours or until tender. Slice into 1-inch pieces with a very sharp knife. To serve the steak with Mushroom Sauce, don’t slice it until serving time.

Remove it to a platter and cover to keep it warm. Strain the liquid in the baking dish. Skim the fat and then add water, if necessary, to make 1 cup of liquid (broth). Use this liquid in place of Beef Broth in the Mushroom Sauce.