Pepper coated stuffed flank steak

2 Servings

Ingredients

Quantity Ingredient
Refer#: NONE To: PERRY LOWELL Recvd: NO Subj: Recipes

Directions

2 tablespoon instant minced onion 2 tablespoon water 4 tablespoon vegetable oil divided 1 lb fresh mushrooms chopped 1¼ teaspoon salt divided ¼ cup dry bread crumbs 1 beaten egg 1 teaspoon coarse ground black pepper

Pierce both sides of steak with fork tines. To make pockets for stuffing, with a sharp pointed knife make a crosswise slit in center of the steak, without cutting through to the bottom, leaving ½ inch uncut on each side. Make a lengthwise pocket on each side by cutting through the center of the meat to within 1 inch of the sides. Combine onion with water; set aside for 10 minutes to soften. In a large skillet heat 2 tablespoon of the oil. Add onion; saute until golden, about 1 minute. Add mushrooms and ¾ teaspoon of the salt; saute until all of the liquid has evaporated, about 8 minutes. Add bread crumbs and egg; mix well and cool. Spoon mushroom mixture into pockets of steak with remaining 2 tablespoon oil. Sprinkle steak on both sides with black pepper and remaining ½ teaspoon salt. Cook over coals 4 minutes on each side for medium rare. * Origin: The Messhall BBS (1:134/73)

======================================================= =================== BBS: High Country East Date: 07-19-93 (21:29) Number: 2056 From: FRED TOWNER

Needed Conf: (33) GormetCook

Related recipes