Reviewed: Sep. 13, 2011

This turned out great for me. I did pound the meat and removed what I could of the connecting membrane. It was almost, but not quite, fork tender. I made it exactly as the recipe says to, but next time I am going to experiment with a different stuffing and seasonings. Also, I think I could have taken it out of the oven a bit sooner and next time I will check the temp of the meat sooner. Very good and will be making many more times.

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Reviewer:

Marcella

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Cooking Level: Intermediate

Home Town: Sandusky, Ohio, USA

Living In: Sunbury, Ohio, USA

Reviewed: Jun. 12, 2011

My husband loved this but I didn't :( It was good but simple. I think next time I make it I will kick it up with some extra spices and maybe even make my own gravy.

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Reviewer:

shauna

Home Town: Pasco, Washington, USA

Living In: Rawlins, Wyoming, USA

Reviewed: Oct. 13, 2010

Really great. So easy. I never really had a good, easy recipe for flank. Great one to have. It was a hit at my dinner table ages 3 - 40.

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Reviewer:

mommyliz5

Cooking Level: Intermediate

Home Town: Metuchen, New Jersey, USA

Reviewed: Jul. 11, 2010

I made this for the first time, and my family LOVE IT. Quick and tasteful. I will make it again and again. Thanks BarbiAnn for sharing this tasteful recipe...Maggie

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Reviewer:

maggie

Reviewed: Mar. 26, 2010

very good and simple to make. I did my typical marinade for flanks steak first and then used the recipe.

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Reviewer:

opals4me66

Reviewed: Jan. 26, 2010

This was a great recipe, i however, did not use a flank steak because i already had shoudler steak (that i got on sale) thawed. i also used cream of mushroom, did not have gravy. the gravy wasn't the best part, the steak was! Photo added by me =) will do again!!! oh, & i served it with twice baked potatoe casserole...b/c i'm a steak n potato kinda gal and a side salad.

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Reviewer:

Mom2Vaida

Reviewed: Oct. 26, 2009

I thought this was a good start recipe. I add a seasoning to the meat before I added the stuffing. And for a nicer gravy I used beef broth marsalla wine, heavy whipping cream and cornstarch.Cooked the meat as suggested next time I will cut the time 15 to 20 min...

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Reviewer:

TattooTracy

Reviewed: Oct. 3, 2009

I preferred the stuffing over the steak. The steak turned out to be the consistency of a pot roast.

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Reviewer:

Megan

Reviewed: Aug. 6, 2009

This was great, I did use the G's Flank Marinade and something came up so it stayed 2 overnights instead of one , but other than the marinade, used this recipe except didn't pound it out, seemed thin enough and didn't have pepper but it worked out wonderful. Moist and really tender !! I loved it and my BF did as well... Great recipe thank you so much...

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Reviewer:

TerriC511

Cooking Level: Intermediate

Living In: Long Island, New York, USA

Reviewed: Jul. 7, 2009

AMAZING! I'm giving this one 5 stars because there was nothing that needed to be changed! Both my boyfriend and I love this recipe! We ate it for the next 2 days as left overs and wished we had more! Thanks for the recipe!

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