Stuffed Flank Steak London Broil

READY IN: 40mins


  • 1 12 - 2
    lbs beef flank steak, pounded thin.
  • 2
    tablespoons butter or 2 tablespoons margarine
  • 12
    cup onion, chopped
  • 12
    cup mushroom, chopped
  • 1
    (120 g) package chicken stuffing mix
  • 34
    cup water
  • salt & pepper
  • Sauce
  • 1
    can cream of chicken soup
  • 1
    teaspoon of your favorite hot sauce (or more)
  • 2
    tablespoons sweet red peppers, finely chopped (any color will do)
  • pepper (The soup is salty)


  • Melt the butter in a skillet and saute the onions& mushrooms until the onions are translucent and the mushrooms golden.
  • Stir the water into the stuffing mix and add the onions& mushrooms with the butter from the pan.
  • After pounding the flank steak have the narrow edge in towards you and place the stuffing mix on top have it all the way out to the edges.
  • Roll up the flank steak (Jelly Roll style) and secure with toothpick every 1 1/2".
  • Slice the roll into apprx 4 pieces,apprx 1 1/2" thick there may be one or two extra pieces depending on the size of the flank steak and how thin you pounded it.
  • Heat a lightly oiled skillet and brown the cut flank steak rolls on both sides, allow apprx 4 minutes per side.
  • Meanwhile mix the soup, hotsauce and sweet pepper.
  • When you have browned both sides pour the sauce around the steaks, don't drown them, leave the tops showing.
  • Simmer for 10 minutes& serve.