Stuffed Flank Steak

• 1/4 c. vegetable oil
• 3 Tbsp. butter
• 3 c. bread cubes
• 1 lb. lean ground beef
• 1 c. finely chopped onion
• 1/4 c. finely chopped celery
• 1 egg, beaten
• 2 cloves garlic, minced
• 1 Tbsp. minced parsley
• 1 1/2 tsp. salt
• 1/4 tsp. dried whole thyme
• 1/4 tsp. freshly ground pepper
• 1 (1 3/4 lb.) flank steak
• 2 Tbsp. butter
• 1 Tbsp. vegetable oil
• salt and pepper to taste
• 2 bay leaves
• 1 carrot, thinly sliced
• 1 onion, finely chopped
• 1 large tomato, coarsely chopped
• 1 tsp. dried whole thyme
• 2 c. canned diluted beef broth
• 1 c. Burgundy or other red wine
• 1/4 c. cold water
• 2 Tbsp. cornstarch

1. Heat first the oil and butter in a large skillet over medium heat.
2. Add bread cubes and saute until browned on all sides. Remove from heat.
3. Combine ground beef and next 8 ingredients in a large bowl; mix well.
4. Gently stir in sauteed bread cubes.
5. Cut a large pocket lengthwise in flank steak.
6. Stuff steak with ground beef mixture.
7. Secure with string at 2-inch intervals.
8. Heat remaining butter and oil in a large Dutch oven over medium-high heat.
9. Sprinkle steak with salt and pepper and brown in oil.
10. Add bay leaves, carrot, onion, tomato and thyme.
11. Cook, uncovered, 5 minutes over medium heat.
12. Add broth and wine; bring to a boil. Reduce heat, cover and simmer 1 hour and 15 minutes.
13. Transfer meat to serving platter.
14. Remove string and keep warm.

vegetable oil, butter, bread cubes, lean ground beef, onion, celery, egg, garlic, parsley, salt, thyme, freshly ground pepper, flank steak, butter, vegetable oil, salt, bay leaves, carrot, onion, tomato, thyme, beef broth, red wine, cold water, cornstarch

Taken from www.cookbooks.com/Recipe-Details.aspx?id=331078 (may not work)