FLANK STEAK FLORENTINE

Flank Steak Florentine image

Provided by Lynette !

Categories Beef

Time 2h15m

Number Of Ingredients 15

2 lb flank steak, (2 1-pound steaks)
10 oz package frozen, chopped spinach
1 large egg, lightly beaten
3/4 c soft breadcrumbs
1/2 c shredded sharp cheddar cheese
1/2 tsp rubbed sage
1/4 tsp salt
1 dash(es) black pepper
2 Tbsp vegetable oil
8 oz can tomato sauce
1/2 c burgundy wine
1/2 c onion, chopped
1 clove garlic, minced
1/4 c water
2 Tbsp all-purpose flour

Steps:

1. Pound stead to 1/4 inch thickness, using a meat mallet or a rolling pin. Set aside.
2. Cook the spinach according to the package directions. Drain well. Combine spinach, egg, and the next 5 ingredients in a medium bowl; stir well. Spread half of the spinach mixture over each flank steak to within 1 inch of the sides. Roll up the steaks , starting with the short sides. Tie with heavy kitchen string at 2-inch intervals.
3. Brown the steaks in hot oil in a large skillet over medium heat. Place the steaks in an ungreased 11 x 7 x 1 1/2 inch baking dish.
4. Combine the tomato sauce, wine, onion, and garlic; pour over the steaks. Cover and bake at 350° for 1 1/2 hours. Remove the steaks to a serving platter, reserving the tomato sauce mix. Set aside and keep warm.
5. Add enough water to the tomato mixture to measure 1 3/4 cups. Place tomato sauce mixture in a small saucepan. Combine 1/4 cup water and flour, stirring until smooth. Stir the flour mixture into the tomato sauce mixture. Cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
6. To serve, slice the steak diagonally across the grain into 1 inch slices. Serve with the tomato gravy.