Rolled Stuffed Flank Steak

Rolled Stuffed Flank Steak

Photo by

  • Prep Time


  • Total Time


  • Servings



  • 1½ pounds flank steak

  • 3 tablespoons butter

  • ½ cup chopped celery

  • 2 tablespoons chopped onions

  • 2½ cups white bread cubes

  • 1 teaspoon dried parsley flakes

  • ½ teaspoon salt

  • ¼ teaspoon poultry seasoning

  • ¼ teaspoon dried marjoram leaves

  • ⅛ teaspoon pepper

  • 1 can (3 ounces) sliced mushrooms, undrained

  • 1½ tablespoons flour


Wipe steak with damp paper towels. With sharp knife, trim excess fat. score surface in diamond pattern, 1/8 inch deep, on both sides. Melt 2 tablespoons butter in Dutch oven or top of stove casserole. Add celery and onion; saute until tender--about 5 minutes. Remove from heat. Add bread cubes, parsley, salt, poultry seasoning, marjoram, and pepper, tossing lightly with fork until well mixed. Place this stuffing lengthwise down center of steak. Starting at narrow end, roll up steak; secure with skewers. Preheat oven to 350 degrees. Melt remaining butter in Dutch oven. In it, brown steak well on all sides--8 to 10 minutes in all. Spoon mushrooms and their liquid over top; bake, covered, 1 1/2 hours, or until steak is tender. Remove steak to heated platter; keep warm. Pour mushrooms and liquid from Dutch oven into bowl; skim off fat from surface. Measure 1 cup liquid, and return to Dutch oven. Combine flour and 2 tablespoons water, stirring to make a smooth paste. Then stir into liquid, to combine well. Bring mixture to boiling; reduce heat, and simmer 2 minutes To serve: Slice steak crosswise. Pour gravy over it. *_Note_*: To ensure tenderness of steak, use unseasoned meat tenderizer, following package directions and omitting salt.


Facebook Conversations