You are here

Braised Stuffed Flank Steak

Canadian.kitchen's picture
Ingredients
  Savory bread stuffing 2 Cup (32 tbs)
  Flank steak 1
  Fat 2 Tablespoon
  Hot water 1 1⁄2 Cup (24 tbs)
  Peppercorns 1⁄2 Teaspoon
  Cider vinegar 1 1⁄2 Teaspoon
  Garlic salt 1 Pinch
  Beef bouillon cube 1
  Flour 2 Tablespoon
  Cold water 2 Tablespoon
Directions

Pack dressing over unscored side of steak.
Roll up as for long jelly roll; secure with skewers or string.
Melt fat in heavy skillet or electric frying pan, and brown steak roll thoroughly over high heat.
Reduce heat to simmer, adding 1 cup hot water and peppercorns and sprinkling meat with vinegar and garlic salt.
Cover tightly, and simmer until tender—1 1/2—2 hours.
Place steak on warm platter, and remove skewers or string.
To liquid in pan add bouillon cube; boil until the latter dissolves.
Make smooth paste of flour and 2 tablespoons cold water, and use to thicken liquid.
Cook 5 minutes.
Dilute with boiling water if necessary, and strain.
Serve gravy in separate dish.
Note: Have butcher score flank steak on 1 side to improve tenderizing during cooking.
Various seasonings may be used, according to your taste.
Leftover stewed tomatoes can replace some of the liquid.
Bottled meat sauces, a spoonful of chili powder or a pinch or two of powdered herbs make an interesting variation.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Main Dish
Method: 
Grilling
Interest: 
Party
Servings: 
5

Rate It

Your rating: None
4.0925
Average: 4.1 (20 votes)