Flank Steak Firenze

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Feb. 16, 2011


Beef flank steak 1 1/2 Pound (1 piece)
Fresh mushrooms 1/4 Pound
Finely chopped onion 2 Tablespoon
Garlic 1 Clove (5 gm) , finely chopped
Butter/Margarine 2 Tablespoon
Frozen chopped spinach package 10 Ounce , thawed and well drained
Condensed golden mushroom soup 10 3/4 Ounce (1 can)
Water 1/3 Cup (5.33 tbs)


Score one side of steak in diamond pattern.

Chop 1/2 cup mushrooms.

Set Power Select at HIGH.

In medium glass bowl, combine mushrooms, onion, garlic and butter; heat 2 to 3 minutes or until onions are tender.

Add spinach; stir.

Spread spinach mixture on unscored side of steak, roll-up jelly roll fashion starting with narrow end; secure with toothpicks.

Place seam side down in 11 3/4 x 7 1/4 inch baking dish.

In 4-cup glass measure, combine soup and water, stir until smooth.

Add remaining mushrooms, sliced.

Pour over steak.

TO HEAT BY TIME Cover meat with wax paper.

Set Power Select at MEDIUM for 7 minutes and MEDIUM-LOW for 30 minutes.

Halfway through heating time turn meat over, spoon sauce over top.

TO HEAT BY INSTA-MATIC Cover dish completely with plastic wrap, taking care that the toothpicks don't pierce it.

Heat on COOK 2.

Halfway through heating time turn meat over, spoon sauce over top.

Let stand, covered, 5 minutes before serving.

Slice diagonally into thin strips.

Serve sauce with steak.

Recipe Summary

Difficulty Level: Easy
Cook Time: 30 Minutes
Ready In: 30 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 1687Calories from Fat 826

 % Daily Value*

Total Fat 93 g143.1%

Saturated Fat 42 g210%

Trans Fat 0 g


Sodium 2552 mg106.33%

Total Carbohydrates 48 g16%

Dietary Fiber 11 g44%

Sugars 7 g

Protein 163 g326%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet