Stuffed Flank Steak Roulade

• 2 flank steaks, about 1 1/2 pound each
• STUFFING
• 1/4 c. soy sauce
• 1/4 c wine vinegar
• 1 T Worcestershire sauce
• 2 cloves garlic, minced
• 1/2 pound fresh mushrooms
• 5 T butter
• 1/2 c onions, minced
• 4 oz can pimento strips, drained and diced
• 1/4 c. parsley, chopped
• 1/2 t salt
• GRAVY
• 1/2 pound fresh mushrooms
• 2 T butter
• 2 T flour
• 2 beef bouillon cubes
• 1 1/2 c water

1. 1. Marinate steaks in soy, garlic, vinegar and Worcestershire for 2 hours.
2. 2. Slice mushrooms; saute in 3 T butter. Remove mushrooms. Saute onions with remaining butter.
3. 3. Remove from heat. Stir in remaining ingredients and reserved mushrooms.
4. 4. Remove steaks from marinade, reserving marinade. Roll mixture into steaks jelly roll fashion. Secure with skewers or toothpicks.
5. 5. Cut steak into 2" slices. Broil about 6 minutes on each side.
6. GRAVY:
7. 1. Dissolve bullion cubes in water. Set aside.
8. 2. Saute mushrooms in butter. Add steak drippings and 2 T flour. Cook 1 minute.
9. 3. Add bullion to the mushroom mixture. Bring to boil; cook 1 minute.
10. 3. Serve over broiled roulades.

flank steaks, soy sauce, wine vinegar, worcestershire sauce, garlic, mushrooms, t, onions, pimento strips, parsley, salt, gravy, mushrooms, t, t, water

Taken from www.epicurious.com/recipes/member/views/stuffed-flank-steak-roulade-51165561 (may not work)