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Main dishes

Stuffed Flank Steak

Stuffed Flank Steak recipe
photo by:kraft
Awesome, I used a large London Broil and a box of stove top stuffing. It was extremely good. This is something that I will make often.
posted by
on 3/8/2008
20 min
2 hr 20 min
2 servings
Magazine Acquisition

What You Need

Tbsp.  butter or margarine, divided
cup  sliced celery
cup  chopped onion
cup  unseasoned croutons
cup  KRAFT Grated Parmesan Cheese
Tbsp.  water
tsp.  dried basil leaves
lb.  beef flank steak
can  (8 oz.) tomato sauce

Make It

MELT 1 Tbsp. of the butter in large skillet on medium-high heat. Add vegetables; cook and stir until crisp-tender. Add croutons, cheese, water and basil; mix lightly. Remove from heat.

CUT steak horizontally in half to butterfly, being carefuly not to not cut all of the way through the straight side od steak. Open steak; spread bottom half with the vegetable mixture. Roll up, jelly-roll fashion; tie securely with string. Melt remaining 1 Tbsp. butter in same skillet. Add steak; cook until evenly browned on all sides, turning occasionally. Pour tomato sauce over steak; cover. Reduce heat to low.

COOK 1 hour 30 minutes to 2 hours or until steak is cooked through, basting occasionally. Cut into slices; serve topped with the tomato sauce. Sprinkle with additional cheese, if desired.

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Kraft Kitchens Tips

Make the evening special when you serve this Stuffed Flank Steak.
Special Extra
For zestier flavor, prepare as directed substituting 1 cup TACO BELL® Thick & Chunky Salsa for the tomato sauce.
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