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Flank Steak Roll-Up Recipe

"As a working mother of five hungry boys, I rely on my slow cooker to give me a head start on meals," comments Sheryl Johnson. The Las Vegas, Nevada cook rolls stuffing mix and mushrooms into flank steak before simmering it in an easy gravy.

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Flank Steak Roll-Up Recipe

Prep: 15 min. Cook: 8 hours

Yield: 6 Servings

15 480 495

Ingredients

1 can (4 ounces) mushroom stems and pieces, undrained
2 tablespoons butter, melted
1 package (6 ounces) seasoned stuffing mix
1 beef flank steak (1-3/4 pounds)
1 envelope brown gravy mix
1/4 cup chopped green onions
1/4 cup dry red wine or beef broth

Directions

In bowl, toss the mushrooms, butter and dry stuffing mix. Spread over steak to within 1 in. of edges. Roll up jelly-roll style, starting with a long side; tie with kitchen string. Place in a 3-qt. slow cooker.
Prepare gravy mix according to package directions; add onions and wine. Pour over meat. Cover and cook on low for 8-10 hours. Remove meat to a serving platter and keep warm. Strain cooking juices and thicken if desired. Remove string from roll-up; slice beef and serve with gravy. Yield: 6 servings.

Originally published as Flank Steak Roll-Up in Quick Cooking September/October 2001, p49

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Flank Steak Roll-Up

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(1-1) of 1 reviews

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!!!