Mom's Rolled Flank Steak

I have carried this absolutely delicious secret around for years, making it for guests and relatives on occasion. It gets raves each time. Sue Domnick, a fine chef from Peoria, Illinois gets credit for creating this wonderful taste.

• Ready In: 35 mins
• Serves: 6-8

Ingredients

• 2 (1 1/2lb)  flank steaks
•  plain  meat tenderizer
• 1⁄4 cup soy sauce
• 1⁄4 cup cooking sherry
• 1⁄4 cup tarragon vinegar
• 5⁄8 teaspoon pepper
• 3  tablespoons butter
• 2⁄3 cup onion, chopped
• 2⁄3 cup green pepper, chopped
• 1  cup fresh mushrooms, chopped
• 1⁄4 cup fresh parsley, chopped
• 1⁄2 teaspoon salt

Directions

1. Prick meat on both sides with fork.
2. Sprinkle lightly with water and plain meat tenderizer.
3. Place meat in large ziplock bag or other non-metal container.
4. Mix and add ¼ cup Soy Sauce, ¼ cup Cooking Sherry, ¼ cup Tarragon Vinegar, and 1/2 tsp pepper to meat.
5. Marinate 2 hours in fridge, turning meat every 1/2 hour.
6. Melt butter in pan.
7. Add onion and green pepper.
8. Saute until tender.
9. Add mushrooms, parsley, salt, and remaining pepper.
10. Saute 5 minutes more.
11. Transfer steak to large pan.
12. Arrange vegetable mixture lengthwise on steak.
13. Roll starting on long side, holding together with toothpicks.
14. Arrange on foil and brush with marinade.
15. Broil in oven 5 to 10 minutes per side, depending on preference OR Grill until desired temperature.
16. Cut lenthwise on bias to serve.