I usually serve with parsley new potatoes. lemon-ginger baby carrots, french bread and a full bodied red wine. A fresh fruit tart with creme fresch for dessert.
- 3 to 4 pound flank steak, butterflied and pounded
- 1 Cup pinenuts
- 1 10oz. pkg chopped frozen spinach
- 4 or 5 large cloves of garlic
- 1 8oz. pkg button mushrooms
- 1 Cup Italian bread crumbs
- Salt, pepper
- Italian seasonings(what ever you like)
- Red wine
- sesame oil
- mushroom soy sauce
Butterfly and pound the flank steak. In a food processor pulse the pinenuts, spinach, mushrooms, garlic, bread crumbs, seasonings, until well chopped and blended. Add red wine to bind and about 1/4 tsp. sesame oil. Spread this mix on the flank steak, evenly, then roll steak up and tie with twine. Coat the outside of rolled flank steak with sesame oil then soy sauce. Let sit in 'fridge for about 1/2 hour and repeat the coating with soy sauce. Bake in a 325degree oven for about 1 hr. Remove from oven and let sit 5 to 10 min. before slicing in rounds. Be sure and remove the twine before serving. A very nice gravy can be made from the pan drippings and served on the side.
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Submitted By: Ina DiPalma
stuffed flank steak