Stuffed Flank Steak
|Finely chopped onion||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm), pressed / finely chopped|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Frozen chopped spinach||10 Ounce, thawed and well drained (1 Package)|
|Ground thyme||1⁄8 Teaspoon|
|Beef flank steak||1 1⁄2 Pound, cut in half (1 Piece)|
|Strong beef broth||1 Cup (16 tbs)|
|Canned condensed cream of mushroom soup||10 3⁄4 Ounce (1 Can)|
|White wine||1⁄4 Cup (4 tbs)|
1. Combine onion, garlic, and butter in a 1 1/2-quart glass bowl. Microwave, uncovered, at Time Cook (power level 10) for 5 to 6 minutes, or until onion is soft, stirring once. Stir in spinach, thyme, salt, and pepper. Cover. Microwave at Time Cook (power level 10) for 3 minutes, stirring once.
2. Pound flank steak with mallet to flatten. Spread spinach mixture on steak and roll up like a jelly roll. Tie with string or skewer with wooden picks. Place in a 13"x9"x2" oblong baking dish.
3. Combine remaining ingredients and pour over steak. Cover. Set microwave oven at Time Cook (power level 10) for 8 minutes. Turn steaks over, cover and then Time Cook (power level 4) for 20 minutes or until tender. Rotate the dish 1/2 turn after 13 minutes. Let stand, covered, for 10 minutes before servings.