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Flank Steak Florentine

Microwave.Lady's picture
  Beef flank steak 1 3⁄4 Pound
  Fresh mushrooms 1⁄2 Cup (8 tbs), finely chopped
  Chopped carrot 1 Small
  Chopped onion 1 Medium
  Garlic 1⁄2 Clove (2.5 gm), minced
  Butter 1⁄2 Tablespoon
  Frozen chopped spinach 10 Ounce, thawed and well drained (1 Package)
  Instant beef bouillon granules 2 Teaspoon
  Hot water 1⁄4 Cup (4 tbs)
  Canned cream of chicken soup 10 3⁄4 Ounce (1 Can)
  Capers 2 Tablespoon, drained
  Dry vermouth 2 Tablespoon
  Coriander powder 1⁄2 Teaspoon
  Curry powder 1⁄2 Teaspoon
  Pepper white 1⁄4 Teaspoon

Pound flank steak with a mallet to 1/8 inch thickness; score with a sharp knife.
In 1/4-quart casserole, combine mushrooms, onion, carrot, garlic, butter and spinach.
Microwave at HIGH (10) 1 to 4 minutes.
Spread spinach mixture over steak.
Starting at long side, roll steak in jelly roll fashion.
Tie with string or secure with toothpicks.
Place steak, seam side up, in 2-quart oblong glass baking dish.
In 4-cup glass measure, dissolve bouillon granules in hot water.
Add soup, capers, vermouth, curry powder, coriander and pepper.
Pour over steak; cover with vented plastic wrap.
Microwave at HIGH (10) 8 to 10 minutes.
Microwave at LOW (3) 32 to 42 minutes; turn steak over after 20 minutes and baste with sauce.
Let stand, covered, 10 minutes before serving.

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