Stuffed Flank Steak

Name: Stuffed Flank Steak
Prep time: 25 min
Cook time: 6 h
Total time: 6 h 25 min
Yield: 6 servings.
Ingredients: 1 package (8 ounces) crushed corn bread stuffing; 1 cup chopped onion; 1 cup chopped celery; 1/4 cup minced fresh parsley; 1/2 cup egg substitute; 1-1/4 cups beef broth; 1/3 cup butter, melted; 1/2 teaspoon seasoned salt; 1/2 teaspoon pepper; 1 beef flank steak (1-1/2 pounds)

I like to make this on special occasions. The tender steak cuts easily into appetizing spirals for serving, and extra stuffing cooks conveniently in a foil packet on top of the steak. —Diane Hixon, Niceville, Florida

Ingredients

1 package (8 ounces) crushed corn bread stuffing
1 cup chopped onion
1 cup chopped celery
1/4 cup minced fresh parsley
1/2 cup egg substitute
1-1/4 cups beef broth
1/3 cup butter, melted
1/2 teaspoon seasoned salt
1/2 teaspoon pepper
1 beef flank steak (1-1/2 pounds)

Directions

In a large bowl, combine the stuffing, onion, celery and parsley. In a small bowl, beat the egg substitute; stir in broth and butter. Pour over stuffing mixture. Sprinkle with seasoned salt and pepper; stir well.
Pound steak to 1/2-in. thickness. Spread 1-1/2 cups stuffing mixture over steak. Roll up, starting with a short side; tie with string. Place in a 5-qt. slow cooker. Remaining stuffing can be wrapped tightly in foil and placed over the rolled steak.
Cover and cook on low for 6-8 hours or until a thermometer inserted in stuffing reads 160° and meat is tender. Remove string before slicing.

Editor's Note: No liquid is added to the slow cooker. The moisture comes from the meat.