Stuffed Flank Steak

By HeatherS

Ingredients

• 11/2 lb. flank steak
• MARINADE
• 1/4 cup oil
• 1/4 cup red wine vinegar
• 1 tablespoon soy sauce
• 1/4 teaspon seasoned salt
• 1/4 teaspoon thyme leaves, crushed
• 1/4 teaspoon pepper
• FILLING
• 2 tablespoons margarine or butter
• 1/2 cup chopped onion
• 1/3 cup shredded carrots
• 1/2 cup shredded mozzarella cheese
• 9-oz. pkg. Frozen Chopped Spinach, thawed, well drained
• 1 teaspoon Dijon mustard
• 1/8 teaspoon pepper

Details

Servings 8

Preparation

Step 1

Score steak on both sides diagonally in a criss-cross pattern; pound meat lightly with meat mallet or rolling pin. Place in shallow glass dish. In small bowl, combine marinade ingredients; pour over meat. Cover; marinate in refrigerator 8 to 24 hours.

Heat oven to 325°F. In medium skillet, melt margarine over medium heat. Saute onion in margarine until tender. Remove from heat. Stir in remaining filling ingredients; blend well. Remove meat from marinade; discard marinade. Spoon filling evenly over meat. Roll tightly starting with narrow end; tie securely with string if necessary. Place beef roll in 10x6-inch (1-quart) baking dish. Roast at 325°F. for 1 1/2hours or until desired doneness. Cover; let stand 5 to 10 minutes before slicing.

TIP: Stuffed Flank Steak can be made ahead. Prepare as above: cover and refrigerate no longer than 8 hours. Bake as directed above.