Stuffed Flank Steak Florentine

Servings: 8

Prep Time: 20 min

Cook Time: 90 min


1 1/2 pound; flank steak

2 tablespoons; vegetable oil

1 cup; beef broth

1 cup; dry red wine

8 ounce; can tomato sauce

1 clove garlic, minced

1/4 cup; chopped fresh parsley

1/4 teaspoon; dried rosemary

1/4 teaspoon; dried thyme

1/4 teaspoon; dried oregano

12 fresh mushrooms, sliced


1 box (12 oz.) of Mrs. Cubbison's Traditional Seasoned Stuffing or Seasoned Corn Bread Stuffing

1 pound; fresh or frozen chopped spinach, cooked and drained

1 cup; chopped onion

1 cup; melted butter or margarine

1 cup; beef broth


  1. Preheat the oven to 325°F. Lightly grease a 2-quart casserole dish and set aside.
  2. In a large bowl, combine all of the stuffing ingredients. Set aside.
  3. Rinse the flank steak and pat it dry. Then use a sharp knife to score the steak in a diamond pattern on one side, if not already scored when purchased. Place 2 cups of the stuffing mixture on the unscored side of the steak, patting it almost to the edges of the meat. Roll the steak up jelly-roll fashion, and secure with skewers or string. Place the extra stuffing in the prepared dish, cover, and bake alongside the stuffed steak for the last 40 minutes of baking time. For a crisper crust, uncover the stuffing during the last 10 minutes.
  4. Place the vegetable oil in a large, deep ovenproof skillet over medium heat. Add the stuffed steak, and carefully brown it on all sides for about 20 minutes. Add all the remaining ingredients except for the mushrooms.
  5. Cover the skillet and bake for 1 hour. Add the mushrooms and bake for 30 additional minutes, or until the meat is thoroughly cooked and tender and has reached a temperature of at least 145°F, pouring in additional beef broth or water as needed.