Pepper Coated Stuffed Flank Steak

***** NONE *****

2 tablespoon instant minced onion 2 tablespoon water 4 tablespoon vegetable

oil divided 1 lb fresh mushrooms chopped 1 1/4 teaspoon salt divided 1/4

cup dry bread crumbs 1 beaten egg 1 teaspoon coarse ground black pepper

Pierce both sides of steak with fork tines. To make pockets for stuffing,

with a sharp pointed knife make a crosswise slit in center of the steak,

without cutting through to the bottom, leaving 1/2 inch uncut on each side.

Make a lengthwise pocket on each side by cutting through the center of the

meat to within 1 inch of the sides. Combine onion with water; set aside for

10 minutes to soften. In a large skillet heat 2 tablespoon of the oil. Add

onion; saute until golden, about 1 minute. Add mushrooms and 3/4 teaspoon

of the salt; saute until all of the liquid has evaporated, about 8 minutes.

Add bread crumbs and egg; mix well and cool. Spoon mushroom mixture into

pockets of steak with remaining 2 tablespoon oil. Sprinkle steak on both

sides with black pepper and remaining 1/2 teaspoon salt. Cook over coals 4

minutes on each side for medium rare.

* Origin: The Messhall BBS (1:134/73)

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BBS: High Country East Date: 07-19-93 (21:29) Number: 2056 From: FRED

TOWNER Refer#: NONE To: PERRY LOWELL Recvd: NO Subj:

Recipes Needed Conf: (33) GormetCook