Stuffed Steak Sandwiches
|Beef flank steak||2 Pound (2 Beef Flank Steak Of 1 Pound Each)|
|Unseasoned meat tenderizer||2 Tablespoon (Instant)|
|Prepared horseradish||2 Tablespoon|
|Chopped onion||1⁄3 Cup (5.33 tbs)|
|Chopped celery||1⁄3 Cup (5.33 tbs)|
|Butter||2 Tablespoon, melted|
|Seasoned salt||1⁄2 Teaspoon|
|Dairy sour cream||1 Cup (16 tbs)|
|French bread slice||12 , toasted and buttered|
Score steaks on both sides.
Use tenderizer according to label directions.
Spread one side of steaks with horseradish.
Combine onion, celery, butter, and seasoned salt; spread on steaks.
Roll up jelly roll style, fasten with skewers, and tie with string.
Balance meat rolls on spit; secure with holding forks.
Place medium coals on both sides of drip pan.
Attach spit so meat is over drip pan; turn on motor.
Roast over medium coals till done, about 45 minutes.
Let stand a few minutes; remove strings and skewers.
Heat sour cream over low heat; do not boil.
Carefully cut meat rolls into thin slices and place on bread.
Spoon warm sour cream over meat.
Sprinkle with paprika, if desired.