Spinach, Mushroom & Bacon Stuffed Flank Steak |
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Prep Time: 25 Minutes Cook Time: 18 Minutes |
Ready In: 43 Minutes Servings: 4 |
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This is an altered version of a flank steak recipe from the Betty Crocker Cook book. I serve mine with my red potato recipe, (Seasoned Baked Red Potatoes) and Hollandaise Sauce. Ingredients:
1 (1 lb) package bacon, cooked until done, but not crisp |
1 1/2-2 lbs flank steaks |
1 (10 ounce) package frozen spinach, thawed and drained |
1/2 cup thinly sliced mushroom |
1/2 cup parmesan cheese |
salt |
pepper |
Directions:
1. Lightly score steak with a knife in a diamond pattern.
2. Make sure that you do not cut through the meat.
3. With a meat mallet, pound steak into a rectangle, as large as possible.
4. Sprinkle with salt and pepper.
5. Arrange bacon lengthwise on steak.
6. Spread spinach over bacon.
7. Top spinach with mushrooms and parmesan cheese.
8. Roll up steak from short side.
9. This will give you a long stuffed flank steak.
10. Secure with toothpicks in 1-inch sections, starting 1/2 inch from one side.
11. Cut between picks into 8 or more slices.
12. Place steaks on a broiler pan.
13. Broil 3 inches from the heat for 6 to 8 minutes.
14. Turn.
15. Broil other side, until medium doneness.
16. Serve with Hollandaise Sauce or Bearnaise Sauce (I buy the envelope kind from the grocery store.).
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