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STUFFED FLANK STEAK
1 lb. (450 g)
flank steak
(have your butcher butterfly the flank)
favorite BBQ seasoning
3
carrots, peeled and sliced lengthwise – 6 pieces
3
celery ribs, sliced and cut lengthwise – 6 pieces
6 slices
Kobasa, sliced lengthwise
6 slices
Romano cheese, sliced lengthwise
1 pkg.
Demi-Glaze (brown sauce) pre mix made per
recipe
4 oz. (120 ml)
red wine
butcher twine
Make the Demi-Glaze as per package directions. Add the red wine and
set aside.
Season the flank steak with your favorite BBQ seasoning.
Place the 3 strips of carrot, celery, cheese, and Kobasa on the flank
steak at one end. Roll up the flank steak and tie it with the twine.
Repeat with the second flank steak.
Place the 2 rolled up flank steaks in the ceramic casserole and add the
Demi-Glaze mixture on top.
Cover and cook on high for 4 hours.
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