RECIPE CREATED BY EXECUTIVE CHEF GERALD SULLIVAN AND RALPH ROGERS MEAT AND SEAFOOD MANAGER.
STUFFED FLANK STEAK
STUFFING INGREDIENTS ARE AS FOLLOWS
1 LB BLEU CHEESE
6 PEPPEROCINI PEPPERS
6 ROASTED RED PEPPERS ( PEELED AND SEEDED)
2 CLOVES MINCED FRESH GARLIC
2 TBS FRESH CHOPPED MARJORAM
SALT AND PEPPER TO TASTE
2 LARGE FLANK STEAKS POUNDED OUT TO 1/4 INCH THICKNESS
COMBINE STUFFING MIXTURE IN ROBO COUPE AND PULSE TILL IT IS JUST LIGHTLY MIXED TOGETHER AND THEN SIMPLY SPREAD IT ONTO THE SEASONED FLANK STEAK, ROLL IT UP AND TIE WITH BUTCHERS TWINE. PAN SEAR IT INDOORS AND FINISH IN THE OVEN AT 350 DEGREES UNTIL IT IS COOKED TO YOUR LIKING.P>
