Main Dish Recipes - Flank Steak Creole

Ingredients

• 1 1/2 to 2 1/2 lbs. flank steak

• 1/3 cup butter or margarine

• 2 Tbs. chopped onion

• 2 Tbs. chopped green pepper

• 1 Tbs. tomato paste

• 1/2 tsp. horseradish

• 1/2 tsp. salt

• 1/4 tsp. sugar

• 1/2 cup water

• 2 cups Pepperidge Farm Herb Seasoned Stuffing Mix

• 1 10 1/2-oz. can condensed beef broth

• 1 Tbs. tomato paste

• 1 1/2 Tbs. corn starch

Makes 4 to 6 servings

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Method:

1. Preheat oven to 500°F. Score one side of steak in a diamond pattern and rub with salt and pepper.

2. Melt butter in a saucepan and sauté onion and green pepper until tender. Stir in 1 Tbs. tomato paste, horseradish, salt, sugar, water and stuffing.

3. Place mixture down 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.

4. Place in a shallow baking pan and roast for 15 minutes.  Reduce heat to 350°F. and continue baking 40 to 50 minutes.

5. Meanwhile, combine beef broth, remaining tomato paste and corn starch in a saucepan. Bring to a boil, stirring, and boil 1 minute until shiny and thickened. Pass with the sliced steak.