From, "Atlanta Cooknotes," published in cooperation with your Daily Inbox Newsletter.


  • 1 (1 to 1-1/2 pound) flank steak, pounded

  • 2 garlic cloves, crushed

  • 1-1/2 teaspoons salt

  • 1-1/2 (8 ounce) packages softened cream cheese

  • 1 (10 ounce) package frozen chopped spinach, thawed and drained

  • 1 (10 ounce) can condensed beef broth

  • 1/4 cup dry red wine

  • 1 Tablespoon all-purpose flour

  • 1/2 cup water

  • 1 (7 ounce) package long grain and wild rice mix, cooked according to package directions

  • 1 (4-ounce) jar chopped pimientos (optional)


Preheat oven to 350 degrees.  Sprinkle garlic and salt over flank steak, and cover with cream cheese and well-drained spinach.  Roll up steak and tie with string.  Place in a shallow baking pan.  Combine beef broth and wine; pour over meat.  Bake one hour, uncovered, adding more broth if needed.  Transfer meat to a platter and keep warm.  Combine flour and water, blending mixture into pan drippings.  Cook and stir until thickened.  Combine cooked rice and pimientos.  Remove string from flank steak.  Slice and serve with rice and gravy.

SERVINGS:  5 - 6

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