CROCK POT ITALIAN STUFFED FLANK STEAK

Crock Pot Italian Stuffed Flank Steak image

Provided by That Napa Chicken R

Categories Meat

Time 8h15m

Yield 8 serving(s)

Number Of Ingredients 14

1 (2 lb) beef flank steak
1 medium onion, chopped
1 garlic clove, minced
1 tablespoon butter
1 1/2 cups soft breadcrumbs (about 3 slices)
1/2 cup celery, chopped
1/4 cup parsley, chopped
1 egg, beaten
3/4 teaspoon poultry seasoning
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup beef broth
2 teaspoons cornstarch
4 teaspoons water

Steps:

Flatten steak to 1/2-in. thickness; set aside.
In a nonstick skillet, sauté onion, celery and garlic in butter until tender. Add the bread crumbs, parsley, egg, poultry seasoning, salt and pepper; mix well.
Spread over steak to within 1 inches of edge. Roll up jelly-roll style, starting with a long side; tie with kitchen string.
Place in a 5-qt. slow cooker; add broth. Cover and cook on low for 8-10 hours.
Remove meat to a serving platter and keep warm. Skim fat from cooking juices; pour into a small saucepan. Combine cornstarch and water until smooth; stir into juices.
Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove string before slicing steak; serve with gravy.

Nutrition Facts : Calories 285.2, Fat 13, SaturatedFat 5.5, Cholesterol 88.1, Sodium 469.7, Carbohydrate 6.9, Fiber 0.6, Sugar 1.1, Protein 33.1