It seems to be more difficult to find flank steak these days. Not sure why that is. I had to ask for it at my grocery store. They had one, just one!
I am glad I found it though. This was quite nice.
I had some eggplant from our garden that was ready to pick, so I added that to the turnip and carrots. I think the dish would have been fine without the addition, but why not add more vegetables!
The stuffing for the steak was surprising. I really didn’t expect it to taste all that great. It was wonderful though. It took on a lot of the flavor of the cooking meat. The end result was a soft stuffing with tons of flavor.
The steak itself cooked very nicely. Because of the long cooking time and the steam from the water cooking the vegetables, the steak turned out nicely moist. It was definitely cooked through
It does take some time, but I think it was worth it.
STUFFED STEAK
2 Pounds Flank Steak
1 Cup Crumbs
1/2 Cup Stock
1 Teaspoon Salt
1/4 Teaspoon Pepper
1 Tablespoon Chopped Onion
3/4 Cup Chopped Celery
1 Turnip, Diced
1 Carrot, Diced
Cut or pound steak to 3/4 Inch thick. Combine crumbs, stock, salt, pepper, onion and 1/4 cup celery. Spread on meat. Roll steak with the grain. Place remaining vegetables in a roasting pan. Place steak on vegetables. Add 2 to 3 cups water. Cover and bake in a 350 degree oven for 3 hours.
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