I've been using this for a couple of years now, and just realized it didn't make it into my recipe box: I'm using my original, stained printout! This recipe is perfect as it is: everyone asks for the recipe, and it's so simple. You'll be a hero! We just had four family members staying with the three of us. I bought a 3 1/2 pound flank steak, prepared it for grilling (though it's great in the broiler, too), and they licked the plate clean! I advise pounding the meat to as even a thickness as possible before marinating it, for more even doneness. Thanks, Jean, for sharing!

Reviewed On: Aug. 28, 2009

I made this for an office brunch: not a scrap left, and four people asked for the recipe. The only full-calorie ingredient I used was the butter (used fat-free half & half, neufchatel cheese, and Better 'n' Eggs egg substitute), and this came out great. I only soaked it for an hour and forty minutes, as that was all the time I had. I did weight the casserole with a bag of water, as someone suggested in an earlier review. I set the oven to 375 degrees, then set it back to 350 when I put the casserole in the oven. I plan to make another this weekend for my family!

Reviewed On: Apr. 24, 2009