FLANK STEAK ROLL UPS
Flank Steak Recipe Ingredients :
- 2 flank steaks, 1 1/2 lbs. each
- 1/4 cup soy sauce
- 1/4 cup sherry
- 1/4 cup red wine vinegar
- 1/2 teaspoon cracked black pepper
- 2 tablespoons butter
- 2 tablespoons extra virgin olive oil
- 1 large onion, chopped
- 2/3 cups celery, chopped
- 1 bell pepper, chopped
- 1/2 lb. sliced mushrooms
- 2 tablespoons fresh parsley, minced
- 3 cloves garlic, minced
- salt and pepper, to taste
- hot red pepper, if desired (just a pinch)
- buttered cread crumbs (optional)
Using a fork or meat tenderizer, prick the steak evenly over the entire surface; turn over and repeat.
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In a plastic zipper bag, combine soy sauce, sherry, vinegar and black pepper. Add steak and marinate, refrigerated, for several hours, turning occasionally.
When steak has finished marinating, heat butter and olive oil in a heavy bottom skillet and sauté onions, celery, mushrooms, pepper and garlic.
On a work surface or platter, place steak and spread the vegetable mixture over meat; sprinkle with minced parsley and roll up from the narrowest end. Tie the rolled up steak using cotton butcher's string.
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Brush meat with the marinade and sprinkle with salt and pepper (a little garlic/onion powder, too, if you have it). Place on a shallow sided pan lined with aluminum foil and broil for 12 minutes of so (until it begins to brown). Turn and broil on other side for a few minutes for a total of about 15-20 minutes, depending upon how you like it.
Note: Broil temperature is 450-500°F.
Serve sprinkled with buttered bread crumbs, if desired.
