 |
Prep Time: 35 Minutes Cook Time: 30 Minutes |
Ready In: 65 Minutes Servings: 6 |
|
When looking for an extra-special entree to serve guests, Margaret Pache of Mesa, Arizona can rely on this impressive and appealing recipe. Tender and swirled with tangy tomato stuffing, itâs a sensational way to showcase flank steak. Ingredients:
1/4 cup chopped sun-dried tomatoes (not packed in oil) |
1/2 cup boiling water |
1/2 cup grated parmesan cheese |
1/4 cup minced fresh parsley |
1 tablespoon prepared horseradish, drained |
1 to 1-1/2 teaspoons coarsely ground pepper |
1 beef flank steak (1-1/2 pounds) |
2 teaspoons canola oil |
Directions:
1. Place tomatoes in a small bowl; add water. Cover and let stand for 5 minutes; drain. Stir in the cheese, parsley, horseradish and pepper; set aside.
2. Cut steak horizontally from a long side to within 1/2 in. of opposite side. Open meat so it lies flat; cover with plastic wrap. Flatten to 1/4-in. thickness. Remove plastic; spoon tomato mixture over meat to within 1/2 in. of edges. Roll up tightly jelly-roll style, starting with a long side. Tie with kitchen string.
3. Line a shallow roasting pan with heavy-duty foil; coat the foil with cooking spray. In a large nonstick skillet coated with cooking spray, brown meat in oil on all sides. Place in prepared pan.
4. Bake, uncovered, at 400° for 30-40 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10-15 minutes. Remove string and cut into slices. Yield: 6 servings.
|
|