Flank Steak Creole
INGREDIENTS:
1 1/2 lb Flank steak
Salt and pepper
2 tb Green pepper; chopped
1 tb Tomato paste
1/2 ts Horseradish
1/4 ts Sugar
1/2 c Water
2 c Stuffing mix - herb-seasoned
2 tb Cornstarch
1/4 c Cold water
1 tb Tomato paste
1 1/2 lb Flank steak
Salt and pepper
2 tb Green pepper; chopped
1 tb Tomato paste
1/2 ts Horseradish
1/4 ts Sugar
1/2 c Water
2 c Stuffing mix - herb-seasoned
2 tb Cornstarch
1/4 c Cold water
1 tb Tomato paste
Score one side of meat. Sprinkle with salt and pepper. Combine green pepper, onion, 1 tbs. tomato paste, horseradish, sugar, 1/2 cup water, and stuffing. Spoon stuffing mixture down middle of unscored side of flank steak. Fold ends over and overlap long sides; skewer together. Place on metal rack or trivet in slow-cooking pot. Cover and cook on low for 8 to 10 hours. Remove meat. turn control to high. Dissolve cornstarch in 1/4 cup cold water; stir in 1 tbs. tomato paste. Add to juicesin pot. cook on high for 15 to 20 minutes or until slightly thickened. Slice steak across the grain. Pass sauce with the steak.