Rolled Flank Steak with Celery Stuffing

Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 pounds flank steak
  • Salt and freshly ground black pepper
  • 2 tablespoons finely chopped onion
  • 1 garlic clove, finely minced
  • ½ cup finely chopped celery
  • ¼ cup butter
  • 2 cups soft fresh bread crumbs
  • ½ teaspoon poultry seasoning
  • All-purpose flour
  • 1 tablespoon chopped beef suet or shortening
  • ¾ cup boiling water
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • Pinch of ground ginger


    1. Preheat oven to slow (300°F.).

    2. Score the steak. Mix salt and black pepper to taste and rub into both sides of meat.

    3. Cook the onion, garlic and celery in the butter until limp. Add bread crumbs, poultry seasoning, one teaspoon salt and one-eighth teaspoon pepper; mix lightly. Spread stuffing over steak and roll lengthwise, jelly-roll fashion.

    4. Tie the rolled steak with strings or fasten with skewers. Sprinkle lightly with flour and brown on all sides in beef suet or shortening. Place on a rack in a Dutch oven.

    5. Add the boiling water and cover. Bake in the oven or simmer on top of the stove for two hours.

    6. To serve, place meat on platter. Cut strings and slice crosswise. Serve with gravy made by mixing the cornstarch with the tablespoon of cold water. Add to pan juices and cook until lightly thickened. Season with ginger and salt and pepper to taste.