Recipe: Stuffed Flank Steak Creole and Gravy (using stuffing mix)

STUFFED FLANK STEAK CREOLE

1 1/2 to 2 1/2 pounds flank steak
1/3 cup butter or margarine
2 tablespoons chopped onion
2 tablespoons chopped green pepper
1 tablespoon tomato paste
1/2 teaspoon horseradish
1/4 teaspoon salt
1/4 teaspoon sugar
1/2 cup water
2 cups herb seasoned stuffing (coarsely crush if using stuffing cubes)
FOR THE GRAVY:
1 (10 1/2 oz.) can condensed beef broth
1 tablespoon tomato paste
1 1/2 tablespoons cornstarch

Preheat oven to 500 degrees F.

Score one side of steak in a diamond pattern and rub with salt and pepper.

Melt butter in a saucepan and saut onion and green pepper until tender.

Stir in 1 tablespoon tomato paste, horseradish, salt, sugar, water and stuffing.

Place stuffing mixture down center on unscored side of steak, but not quite to the ends. Fold ends over stuffing, then bring together and overlap long sides. Skewer together. Place in a shallow baking pan.

Roast for 15 minutes. Reduce heat to 350 degrees F. and continue baking 40 to 50 minutes.

MEANWHILE, TO PREPARE THE GRAVY:
Combine beef broth, remaining tomato paste and cornstarch in a saucepan. Bring to a boil, stirring, and boil 1 minute until shiny and thickened.

Pass the gravy with the sliced steak.

Makes 4-6 servings
From: Recipelink.com
Source: Recipe booklet: Pepperidge Farm - The Versatile Stuffing, not dated