Name: Barbecued Stuffed Flank Steak
Yield: 4 servings
Cuisine: United States
Ingredients: 1 tablespoon instant minced onion; ½ teaspoon ground thyme; 1 bay leaf; 1/2 cup water; ½ cup salad oil; Sage Corn-Bread Stuffing; ½ cup red-wine vinegar; 1½ pounds flank steak; Meat tenderizer; ¼ teaspoon ground tarragon; ½ teaspoon crumbled dried rosemary; 4 whole cloves

Preparation info

4
servings

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

1½ pounds flank steak
Meat tenderizer
½ teaspoon crumbled dried rosemary</

Method

Cut steak into halves crosswise and make a pocket in each half, cutting the pocket to within one-half inch of the edge of the steak. Or ask the butcher to make the pocket for you.
Rub the meat tenderizer over both sides of the meat, applying it as directed on the package. Let stand for one hour. Combine herbs, spices, onion, oil, water and vinegar. Hea

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Barbecued Stuffed Flank Steak

Ingredients

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