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Stuffed Flank Steak Dated 1962 Recipe

Ingredients

How to make it

  • Preheat oven to 450 then spread out steak and beat carefully with rubber mallet until quite thin.
  • Season lightly with pepper then chop one of the onions finely.
  • Melt butter in skillet and sauté onion and garlic until tender.
  • Add breadcrumbs, cheese, capers, celery, thyme and parsley then spread filling over steak.
  • Roll up tucking in edges as you go along.
  • Secure roll with string and place bacon slices overlapping lengthwise over entire roll.
  • Slice remaining onion and place slices in bottom of baking dish.
  • Pour stock into dish then place roll on the slices.
  • Bake 3 minutes then turn temperature down to 350 and continue cooking 2 hours.
  • Baste frequently with liquid.
  • At end of cooking scrape bacon into baking dish then remove roll to carving board and let it rest.
  • Dump drippings, onions and bacon into a blender then puree and strain into saucepan.
  • Slice roll into 1/2" medallions then ladle sauce over meat and serve.

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The Cook

chefmeow Garland, TX

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