Flank Steak With Celery Dressing

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READY IN: 1hr 50mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 1
    lb flank steak
  • 1
    teaspoon seasoning salt
  • 18
    teaspoon ginger
  • 18
    teaspoon paprika
  • 14
    cup butter
  • 2
    tablespoons onions, chopped
  • 1
    cup soft breadcrumbs
  • 14
    teaspoon salt
  • 2
    tablespoons parsley, chopped
  • 2
    tablespoons celery, chopped
  • 1
    egg, slightly beaten
  • 2
    tablespoons flour
  • 1
    cup v 8 vegetable juice
  • 1
    (10 ounce) can tomato soup
  • 1
    cup water
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DIRECTIONS

  • Preheat oven to 250 degrees. (This is not a typo. Two hundred and fifty.).
  • Flatten and score one large flank steak. Season with the seasoned salt, paprika, and ginger. Set aside.
  • Melt butter and saute the 2 tbsp chopped onion until it is browned.
  • Meanwhile, mix the breadcrumbs, salt, parsley, celery, paprika and slightly beaten egg together. Stir this mixture into the pan containing the butter and onion.
  • Melt the remaining 3 tbsp of butter in a skillet. While it is melting, spread the stuffing from pan onto steak; the steak up lengthwise, tucking ends inches Tie it closed,fairly loosely. Sear the rolled steak on all sides in the melted butter. Place the steak in a casserole dish with a cover.
  • Stir flour into remaining butter in pan. Add the water, V-8 juice, tomato soup and salt Whisk and heat until thickened. Pour over rolled steak in casserole and cover.
  • Bake, covered for 1 1/2 hours. Serve the tomato gravy over 1" slices of rolled steak. Serve with rice and green beans.
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