Stuffed Flank Steak

• 1 large flank steak (2 lb. or more)
• 2 cloves garlic, minced
• 1/2 c. pimentos
• 1 c. fresh mushrooms, sliced
• 1 c. fresh spinach, cooked and drained
• 1 small jar dried beef
• 8 oz. cream cheese, softened
• 2 c. beef broth
• 2 c. red wine

1. Butterfly flank steak.
2. Be careful not to cut into two separate pieces.
3. Open flank steak and rub with garlic.
4. Spread cream cheese over meat.
5. Place spinach leaves on cream cheese.
6. Sprinkle pimentos and mushrooms over spinach.
7. Lay dried beef over steak. Season with fresh ground black pepper.
8. Carefully roll flank steak and secure edge with toothpicks.
9. Place in dish and pour beef broth and wine over rolled steak.
10. Bake uncovered at 325u0b0 for 1 hour or until done.

flank steak, garlic, pimentos, fresh mushrooms, fresh spinach, beef, cream cheese, beef broth, red wine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=463405 (may not work)