Rolled Stuffed Flank Steak

Preparation info
  • Makes

    6 to 8

    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Gives the family a happy surprise


  • 1 (1½ to 2 lb.) flank steak
  • 1 tsp. salt


  • Have steak scored (or do it yourself by crisscrossing shallow diamond-shaped cuts on both sides of meat to tenderize).
  • Sprinkle both sides with salt and pepper; spread mustard over top.
  • Toss bread, poultry seasoning, onion and celery with shortening.
  • Spoon mixture evenly over top of steak. Roll up, beginning with narrow end; fasten with skewer