Frankie Cooks Flank Steak with Mushrooms and Wine

Announcer: “She shoots! She scores!”

Frankie the Fish: “Mom’s on TV! Dad and I ah watchink!”

Announcer: “Can she do it? Will she do it? Yesssss! She’s dribbled the ball over the 25-yard line, straight into the bleachers! But no … NOOOOO! Here comes Dennis Rodman, heading straight for her!”

WHUMP! 

Nicole, as millions watch: “도움! 고통! 고통!” (“Why am I speaking Korean?”)

Frankie: “They’re cawwying Mom away on a stwetch-ah. Bye, Mom! Oh, well. Mom was the Supah Bowl’s hunchback. I fink she was playink wif the Dolphins. Dolphins make me sc-ah-ed. They want to eat me. I want mo-ah Cheezies, Dad! Befo-ah Mom went to pway baseball in the Supah Bowl, she said this wecipe would put hai-ah on my chest. I don’t want hai-ah on my chest! I’ll dwown!!!”

Ron: “Where’d you get that Boston accent, Frankie?”

Flank Steak with Mushrooms and Wine:

1 tbsp. (15 mL) canola oil

2 tbsp. (30 mL) butter

1 small onion, chopped

1 large fresh mushroom, sliced 

⅓ celery stalk, chopped

⅓ c. (80 mL) unseasoned croutons

⅛ tsp. (0.63 mL) poultry seasoning

⅛ tsp. (0.63 mL) onion salt

⅛ tsp. (0.63 mL) black pepper 

1-½ lb. (about 750 g) flank steak (see Note)

½ c. (125 mL) dry white wine

2 tsp. (10 mL) fresh parsley, finely minced, as garnish

Preheat oven to 300 deg. F. Melt oil and butter in medium skillet over medium heat. Add onion, mushroom, and celery. Sauté 5 min., or until onion is tender and translucent. Stir in croutons and seasonings, combining well. Cool to room temperature. 

Pound the meat with the sharp end of a meat mallet to break its tough connective tissue. You may want to “butterfly” the meat, so it will be thin enough to roll up your filling. To do that, see:

If you can’t view this YouTube video on your mobile device, go to:

http://www.youtube.com/watch?v=GTYcw9U6KPs

 Center meat on generously sized piece of foil. Spread seasoned stuffing over flank steak to within 1 in. (2.54 cm) of edges. Starting at long end, bring meat together at long edges, securing with skewers or butcher’s twine or heat-tolerant silicone cooking bands. Turn meat seam-side down. Crimping foil edges as “walls,” pour wine around meat. Seal foil at top and sides. Bake 2-½-to-3 hr.

Let stand 10 min. at room temperature before garnishing with finely minced parsley, slicing across the grain, and serving.

Note: Use the size of flank steak that works best for you, adjusting ingredient quantities to your needs.

Chop and slice onion, mushroom, celery.

Place seasoned, sautéed stuffing over flank steak.

Secure with skewers, twine, or silicone cooking bands.

Secure the center first, and fastening the edges will be easier.

Pour wine over meat. Turn seam-side down. 

Wrap, seal, and bake 2-½-to-3 hr.

Let rest 10 min. Cut into thin slices, across the grain.

Note: Shredded flank steak makes fantastic sandwich and taco fillings! Let your food processor do the job on its pulse setting. Alternately, season shredded beef with Mexican spices such as chipotle sauce and peppers, combining it with rice for yet another meal.