Pepper Coated Stuffed Flank Steak
Yield
servingsPrep
20 minCook
20 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoon |
onions
instant, minced |
|
| 2 | tablespoon |
water
|
|
| 4 | tablespoon |
vegetable oil
divided |
|
| 1 | pound |
mushrooms
fresh, chopped |
|
| 1 ¼ | teaspoon |
salt
divided |
|
| ¼ | cup |
bread crumbs
dry |
|
| 1 | each |
eggs
beaten |
|
| 1 | teaspoon |
black pepper
coarse, ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
onions
instant, minced |
|
| 3E+1 | ml |
water
|
|
| 6E+1 | ml |
vegetable oil
divided |
|
| 453.6 | g |
mushrooms
fresh, chopped |
|
| 6.3 | ml |
salt
divided |
|
| 59 | ml |
bread crumbs
dry |
|
| 1 | each |
eggs
beaten |
|
| 5 | ml |
black pepper
coarse, ground |
|
Directions
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; sauté until golden, about 1 minute.
Add mushrooms and ¾ teaspoon of the salt; sauté 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.2
