Reviewed on Mar. 03, 2011 by Buffers
Excellent & Outstanding! I butterflied the flank steak to make it easier to get all the stuffing in & to roll it up. Also added chopped garlic, celery, onions & water chestnuts to the stuffing. I doubled the gravey and used beef broth to make the gravey instead of water. Seasoned the rolled flank steak w/garlic & pepper before baking it. Bake uncovered @ 350 degrees for 1 hour, baste a few times during cooking. The flank steak was done perfectly, medium rare-medium. My Family thought it was absolutely Fantastic and I will definately make this again!!!