Flank Steak Florentine
|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|
|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.