Reviewed: Oct. 16, 2000

This was really easy to prepare. It took a while to cook - but it was worth it. No left-overs and everyone was full. The stuffing alone is a great starch. So, I'd serve it with some veggies or maybe mashed potatoes for the kids.

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Reviewer:

DGALLOP

Reviewed: Feb. 6, 2001

It was very good! I took a little longer to make but it was worth it. Next time I will double the sauce mixture.

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Reviewer:

isbrac

Reviewed: Mar. 28, 2001

An excellent way to cook flank steak. I would recommend doubling the sauce. A definite new dish in my house.

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Reviewer:

CULMOM37

Cooking Level: Intermediate

Home Town: Petaluma, California, USA

Living In: Rohnert Park, California, USA

Reviewed: Apr. 25, 2001

This IS the recipe!! It makes you feel like Emerils dad or something!! I couldn't imagine something so simple to put together with better presentation. A little red wine in the mushroom gravy makes it even better!! 4 Stars does not do this recipe justice!

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Reviewer:

DOUG FRANKEY

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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Reviewer:

MUFFIN MOUSE

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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Reviewer:

AZNITESKIES

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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Reviewer:

CLARE L

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Cranberry Township, Pennsylvania, USA

Reviewed: Oct. 31, 2004

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

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Reviewer:

ACCARDI

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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Reviewer:

LovingFoodInNYC

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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