Ole! Flank Steak With Spicy Filling Is Tasty


May 13, 1992|By Sherrie Ruhl | Sherrie Ruhl,Staff Writer

...TC Flank steak, pounded thin, is one of the most economical and versatile meats you can use. In this recipe, for Michelle Husam of Milton, Pa., it is wrapped around a hot and spicy filling. The recipe is from Kathi Gunther of Baltimore.

Mexican Flank Steak

Serves six to eight.

1 1/2 pounds flank steak

1/2 cup chopped onion

1/2 cup chopped celery

1/2 cup chopped zucchini

1/2 cup chopped red or green pepper

1/2 cup sliced mushrooms


2 cups chunky salsa or taco sauce, about, divided

Heat oven to 350 degrees.

Pound flank steak to about 1/4 -inch thick, using a meat mallet or rolling pin. Set aside.

Saute vegetables in a little butter until crisp-tender, adding more butter if necessary. Drain well and stir in 1/2 cup taco sauce.

Meanwhile, sear steak on both sides in sizzling hot butter.

Place steak on large piece of wax paper. Cut 4 pieces kitchen twine and place evenly under steak. Twine should be at least twice as long as steak.

Spoon vegetable mixture over steak, lengthwise, reserving any excess vegetables. Carefully roll up steak, tying tightly with kitchen twine and securing if necessary with toothpicks. Place in large oven-proof baking dish and spoon any extra vegetables around sides. Bake for about 20 to 30 minutes, carefully turning once, until it reaches desired tenderness.

Slice thin and serve with any extra vegetables on the side. Spoon remaining salsa or taco sauce on the side.

Joan D. Cornish of Baltimore sent us her original creation for a from-scratch oyster stew. She says she entered it in a contest years ago and won a cookbook which included her recipe and a certificate for framing. The recipe is for Frank Hauser of York, Pa.

Oyster Stew Deluxe

1 pint oysters

1 small can cream corn

1 can condensed cream of potato soup

1/4 pound butter

1/2 teaspoon celery seed

1/2 to 1 teaspoon seafood seasoning

hot sauce to taste

1 quart milk

Place oysters with juice, celery seed and butter in large saucepan. Simmer until oysters are firm. Add remaining ingredients and mix well. Simmer until heated through.


* Nora Matchett is looking for an old-fashioned recipe for coconut mounds. She says the recipe came off a dry milk box. Ingredients included butter, coconut, vanilla extract and melted chocolate chips.

* David Johnson of Baltimore wants a grilled tenderloin recipe that will feed a crowd. The tenderloin is marinated in a soy or teriyaki sauce overnight, he says.

* Andy Brizzolara of Pasadena is looking for a 'slim gourmet' recipe called Baghdad Chicken.

* Marla Berker of Bel Air wants a recipe for individual crab souffles. She says the recipe may have come from Gourmet or Bon Appetit magazine several years ago. The crab souffles became very puffy when baked.

Recipe finder

If you are looking for a recipe or can answer a request for a long-gone recipe, write to Jill Kubatko, Recipe Finder, Food Section, The Sun, 501 N. Calvert St., Baltimore 21278.

If you send in more than one recipe, put each on a separate sheet of paper with your name, address and phone number.

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