Mom's Rolled Flank Steak

• 2 (1 1/2 lb) flank steaks
• plain meat tenderizer
• 14 cup soy sauce
• 14 cup cooking sherry
• 14 cup tarragon vinegar
• 58 teaspoon pepper
• 3 tablespoons butter
• 23 cup onion, chopped
• 23 cup green pepper, chopped
• 1 cup fresh mushrooms, chopped
• 14 cup fresh parsley, chopped
• 12 teaspoon salt

1. Prick meat on both sides with fork.
2. Sprinkle lightly with water and plain meat tenderizer.
3. Place meat in large ziplock bag or other non-metal container.
4. Mix and add 1/4 cup Soy Sauce, 1/4 cup Cooking Sherry, 1/4 cup Tarragon Vinegar, and 1/2 tsp pepper to meat.
5. Marinate 2 hours in fridge, turning meat every 1/2 hour.
6. Melt butter in pan.
7. Add onion and green pepper.
8. Saute until tender.
9. Add mushrooms, parsley, salt, and remaining pepper.
10. Saute 5 minutes more.
11. Transfer steak to large pan.
12. Arrange vegetable mixture lengthwise on steak.
13. Roll starting on long side, holding together with toothpicks.
14. Arrange on foil and brush with marinade.
15. Broil in oven 5 to 10 minutes per side, depending on preference OR Grill until desired temperature.
16. Cut lenthwise on bias to serve.

flank steaks, tenderizer, soy sauce, cooking sherry, tarragon vinegar, pepper, butter, onion, green pepper, fresh mushrooms, fresh parsley, salt

Taken from www.food.com/recipe/moms-rolled-flank-steak-75992 (may not work)