Flank Steak Creole
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A great way to make inexpensive flank steak into a superb tasting and positively elegant entrée. Pepperidge Farm® put it on their Herb Seasoned Stuffing Mix many years ago.
INGREDIENTS
1-1/2 to 2-1/2 pounds flank steak
1/3 cup butter or margarine
2 tablespoons chopped onion
2 tablespoons chopped green pepper
1 tablespoon tomato paste
1/2 teaspoon horseradish
1/2 teaspoon salt
1/4 teaspoon sugar
1/2 cup water
2 cups Pepperidge Farm® Herb Seasoned Stuffing Mix
1 (10-1/2-ounce) can condensed beef broth
1 tablespoon tomato paste
1-1/2 tablespoons cornstarchPreheat oven to 500 degrees. Score one side of steak in a diamond pattern and rub with salt and pepper.
Melt butter in a saucepan and sauté onion and green pepper until tender. Stir in 1 tablespoon tomato paste, horseradish, salt, sugar, water, and stuffing.
Place the mixture down the center on unscored side of steak, but not quite to the ends. Fold ends over stuffing, then bring together and overlap long sides. Skewer together.
Place in a shallow baking pan and roast 15 minutes. Reduce heat to 350 degrees and continue baking for 40 to 50 minutes.
Meanwhile, combine beef broth, remaining tomato paste, and cornstarch in a saucepan. Bring to a boil, stirring, and boil for 1 minute until shiny and thickened. Pass with sliced steak.
Makes 4 to 6 servings