Grass Fed and Grass Finished

Stuffed Flank Steak

1/2 stick butter
1 med. onion, chopped
1 (4 oz.) can mushroom stems pieces (drained)
1/4 c. chopped parsley (2 tbsp. flakes)
1 1/2 c. fresh bread crumbs
1 tsp. poultry seasoning
1/2 tsp. salt
Dash pepper
1 egg, slightly beaten
1 (2 lb.) beef flank steak
1 (10 1/2 oz.) can College Inn beef broth

Sauté onions and mushrooms in butter. In bowl combine parsley, bread crumbs, poultry seasoning, salt, pepper, egg, sautéed mushrooms and onions. Pound flank (and score) steak, and brown on both sides. Place bread crumb mixture lengthwise down center of steak. Roll like a jelly roll and fasten with string at 1 inch intervals.
In large skillet or Dutch oven. Simmer steak in the beef broth, 1 1/2 hours or until tender, remove string and cut into 1 inch slices. Thicken drippings.

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