Reviewed: Oct. 20, 2005

I made this using Monterey Style Musroom and Onion stuffing and cream of mushroom soup with roasted garlic. In addition, I added thin slices of colby jack cheese before rolling. This was a great, tasty, EASY recipe and a hit with my family. I think it will become one of my staple recipes.

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SADIBYRD

Cooking Level: Intermediate

Home Town: Rome, New York, USA

Living In: Madison, Wisconsin, USA

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Reviewed: Oct. 2, 2005

Easy and tasty dish. The stuffing/gravy is really good. I used condensed cream of mushroom soup instead of mushroom gravy. Next time, I might try a different cut of steak and I will try marinating the meat in some seasoning. It is a "pretty" dish as well.

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Grace

Home Town: Chicago, Illinois, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Aug. 8, 2005

This recipe is quite easy to prepare. I did preseason the steaks with garlic salt and pepper to add flavor.

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LUVSVIOLET

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Reviewed: Apr. 11, 2005

I used skirt steak instead of flank and baked the dish a bit longer. Also, I doubled the gravy mixture to have 1/2 of it leftover to serve at the table. Subbed apple juice for the wine, as the gravy seemed quite salty. This turned out DELICIOUS. My only problem was the presentation. When slicing the meat, the stuffing mixture squished out the sides, and I had goop in the baking dish that was not eye appealing. Any suggestions?

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COOKER476

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Reviewed: Mar. 19, 2005

Really Good. I used some kind of loin steak and added sliced mushrooms. My husband liked it and I was happy because it is a great way to stretch the meat budget

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JoniMcGovern

Cooking Level: Beginning

Home Town: Collingswood, New Jersey, USA

Living In: Laurel, Maryland, USA

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Reviewed: Mar. 7, 2005

It had a very good taste, there was too much garlic and red wine though, next time I will just not put as much! Very good!

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ANGIEB6

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Reviewed: Feb. 26, 2005

My wife and I loved it. We increased the amount of garlic to 5 cloves. I want to change this recipe at little... I think more peppercorns would give it a little kick.

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JOHNREVERETT

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Royal Oak, Michigan, USA

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Reviewed: Dec. 13, 2004

Very easy, good and elegant to serve! I used someone's suggestion and make a double batch of gravy with fresh mushrooms and saved half of it to serve with the roast. I also added rosemary to give a better flavor. I pounded and marinated the meat overnight with red wine, steak seasoning and soy sauce and it make the flavor bake through the meat! I baked for only 50 minutes because I like my meat med-well and it was perfect! This recipe was very moist but I must admit that I opened the oven half way through cooking and put the fallen gravey back on top.

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LovingFoodInNYC

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Reviewed: Oct. 31, 2004

Great recipe. My kids loved it! I wouldn't change a thing with the recipe

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ACCARDI

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Reviewed: Oct. 26, 2004

Excellent recipe. I didn't have the green onion or the bell pepper. Added regular spanish onions. Just as good. Delicious.

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CLARE L

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Cranberry Township, Pennsylvania, USA

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Reviewed: Aug. 6, 2004

This was a very easy and filling recipe. Pretty tasty. Next time I would just mix the pepper and onion in with the stuffing. I'll probably make this again-- but I'll also still look around for other stuffed flank recipes. So 4 stars out of 5-- not to die for-- but a pretty good dinner. BTW. Reduce cook time down to about 50 minutes

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CRISPYWAFERS

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Reviewed: Jul. 27, 2004

Excellent recipe. It was nice to make something out of the ordinary. I will make this again.

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JENNMCKENN

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Reviewed: Apr. 21, 2004

I was disappointed after all the good reviews. It looks nice when sliced, but the flavor seemed too much like cafeteria food, and it's not something I would want people to know came from my kitchen. I won't be making this again, it's just not to my taste.

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DARLA C.

Cooking Level: Expert

Living In: Lakeside, Arizona, USA

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Reviewed: Apr. 4, 2004

Came out pretty good. My first time cooking flank steak. Changed a few things to accomodate my families tastes. Omitted the red pepper and green onions, added the garlic and parmesan directly to the stuffing and used brown gravy and apple juice. Needed to cook a little longer only due to my slow oven! Worth experimenting with!

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CATECRUM

Cooking Level: Intermediate

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Reviewed: Dec. 19, 2003

Here I am Christmas time looking for this recipe. It has become a tradition in our house. With Christmas with the extended family and the usual turkey and hams at those events this makes a special dinner for us. Adjust and adding more of the gravy is the only change I make. Great dinner with mashed potatoes, a vegatable of choice. We serve the left over wine with dinner.

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AZNITESKIES

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Reviewed: Apr. 14, 2003

Turned out horrible and mushy tasting. Blech!!

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Rachael B

Home Town: Mission, British Columbia, Canada

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Reviewed: Aug. 14, 2002

I thought this was ok, not great though. The stuffing was prettty good, but the cook time was way too long and the steak got tough & dry. Might be a lot better if the cooking time was adjusted for a med. rare steak.

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Sioranth

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Reviewed: Jan. 5, 2002

This was really a pleasant surprise!! The sauce ingrediants didn't sound appealing to me , but it was wonderful and oh the smell while it cooked! the only part my kids didn't like was the bell pepper ( they are a definate must for flavor though)

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MUFFIN MOUSE

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Reviewed: Nov. 13, 2001

The stuffing got yummy!

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H20 MELONS

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Reviewed: Oct. 29, 2001

I made this for my family and they went crazy over it! I would suggest sauteing the red peppers and green onions before adding to the stuffing. Otherwise it was perfect!!

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Brandy

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