Recipe(tried): Baked Stuffed Flank Steak, Tomato Broccoli Stack-Ups, Stewed Apricots

The weather, until today, has still been chilly here in Western Ma. Even when it warms up during the day, our evenings and nights are cold - in the 30's, so we are still mostly eating cool weather meals. DH really likes the flank steak which I probably make 2 or 3 times a year. The stewed apricots are something my mother often made. They are served more as a condiment and they compliment many roasts, or even grilled meats. They also freeze very well. Besides these and the Tomato Broccoli Stack-Ups, I also served a green salad.

Baked Stuffed Flank Steak
Tomato Broccoli Stack-Ups
Stewed Apricots

---

BAKED STUFFED FLANK STEAK

Rice Stuffing:
1 (8oz.) pkg. Uncle Ben's long grain and wild rice (original)
1/2 cup freshly grated Parmesan cheese

Cook rice according to package directions. Stir in the cheese. Cool before stuffing the steak.

Flank Steak
(Though this recipe uses soy sauce, the steak does not taste Asian. The soy sauce helps to tenderize the steak.)

1 3/4 to 2 lbs. flank steak (Often, I can't find one this large so I use one that is about 1 1/2 lbs.)
1 clove garlic, crushed or pressed
2 Tbsp. soy sauce
1/2 tsp. black pepper
2 Tbsp. butter or margarine, softened
1/2 cup condensed beef broth
1/2 cup water
3/4 tsp. powdered ginger

Wipe flank steak with damp paper towel. Score both sides lightly into diamonds with sharp knife. Rub both sides of steak with garlic. Brush each side with soy sauce and pepper. Lay steak flat; spread with 1 Tbsp. butter. Place rice stuffing over steak, keeping about 1 1/2 inches from edges. (You will have extra rice stuffing. Place extra in a small buttered casserole dish.) Roll up flank steak, from end to end around stuffing. Fasten with skewers. Tie roll in 3 or 4 places with kitchen twine (string). Spread remaining Tbsp. butter over surface. Place in a roasting pan. Dilute beef broth with water. Pour over roll. Sprinkle with ginger.

Roast at 350 degrees F. for 45 to 60 minutes, basting occasionally with pan liquid. Serve juices as gravy or sauce. If using a glass casserole, lower the temperature to 325 degrees F. In my opinion, flank steak, which is not the most tender cut, is more tender if only cooked to medium rare. In my oven, that takes 45 minutes. The soy sauce and scoring also help to tenderize the steak. Flank steak is very flavorful so that is the reason many people like it.

Extra Rice Stuffing:
Rewarm extra rice stuffing, covered, in oven with steak for 20 to 25 minutes, or cover with a paper towel and reheat in a microwave for a couple of minutes. Serve with the steak.

---

TOMATO BROCCOLI STACK-UPS

2 or 3 fresh tomatoes
Salt and pepper to taste
1 (10 oz.) package frozen, chopped broccoli
2 green onions with green tops, finely chopped
Mayonnaise (Hellmann's or Best Foods brand preferred)
1/2 cup shredded mild cheddar cheese

Preheat oven to 350 degrees F.

Wash tomatoes under cold water and dry. Core the tomatoes and cut in half. Salt and pepper lightly. Place on a baking sheet and set aside.

Cook broccoli according to package directions. Drain well.

Add green onions and enough mayonnaise to bind the mixture together - maybe 1/4 to 1/3 of a cup. Add cheese and mix well. Place broccoli mixture equally on top of each tomato half.

Bake for 20 minutes at 350 degrees F, until tops are lightly brown and broccoli is bubbly. Tomatoes should be hot and slightly cooked but not falling apart.

---

STEWED APRICOTS

1 lb. dried apricots
Water
1/2 Tbsp. sugar

Place apricots in a medium sized saucepan. Put enough water to cover top of apricots. Cover pan and bring to a boil. Lower heat to low or very low (depending on your stove) and simmer apricots for 40 to 45 minutes until they are tender. Watch to make sure that they do not boil dry or burn and add small amount of water if needed.

After 40 to 45 minutes , add the sugar and stir over low heat until it is dissolved. This takes only seconds or maybe a minute. I don't care to have the apricots terribly sweet but if you want them sweeter, add more sugar. Place in serving dish and cool.

Serve at room temperature or chilled. These add lovely color to a plate and a different flavor or taste as well. Refrigerate or freeze tightly covered.