Mesa Verde Stuffed Flank

By katiemwilson

Ingredients

• 1 1/2 cups freshly grated parmesan or romano cheese
• 1/2 cup soft bread crumbs
• 2 6-ounce jars marinated artichoke hearts, drained and chopped (optional)
• 2 cups finely chopped green onions
• 1 pound bacon, chopped, fried crisp and drained (optional)
• 2 cups chopped fresh spinach
• 1/2 cup minced fresh parsley
• 1/2 cup chopped mushrooms (optional)
• 2 beef flank steaks, about 1 1/2 pounds each (have butcher run through tenderizer twice)
• 2-4 cloves garlic, minced
• 1/2 cup butter
• Cotton twine to tie meat
• 1/2 pound mushrooms, sliced
• 1 large onion, thinly sliced
• 1/2 cup minced fresh parsley
• 2 1/2 cups strong beef broth sprigs of fresh parsley

Details

Servings 8

Preparation

Step 1

In a large bowl, mix parmesan, bread crumbs, artichoke hearts, green onions, bacon, spinach, 1/2 cup parsley and 1/2 cup mushrooms. Divide mixture in half and pat evenly over the two flank steaks. Carefully roll meat in jelly roll fashion. Tie securely in 6-8 places. Seal ends securely. Rub meat with worcestershire and minced garlic to taste. In large skillet, sear meat on all sides until brown. Place in roasting pan. In medium bowl, mix sliced mushrooms, onion, 1/2 cup parsley and broth. Pour mixture over meat rolls. Cover pan and roast at 300 degrees for 45-60 minutes or until fork tender. Remove from pan and allow