Recipe of the Week: Flank Steak Creole, by G.M.


  • 1½ lbs flank steak
  • Salt and pepper
  • 2 Tbsp chopped green pepper
  • 2 Tbsp chopped onion
  • 1 Tbsp tomato paste
  • ½ tsp prepared horseradish
  • ¼ tsp sugar
  • ½ cup water
  • 2 cups herb-seasoned stuffing mix
  • 2 Tbsp cornstarch
  • ¼ cup cold water
  • 1 Tbsp tomato paste


  1. Score one side of the meat.
  2. Sprinkle with salt and pepper.
  3. Combine green pepper, onion, 1 Tbsp tomato paste, horseradish, sugar, ½ cup water, and stuffing.
  4. Spoon stuffing mixture down the middle of the unscored side of flank steak. Fold the ends over and overlap the long sides, then skewer together.
  5. Place on a metal rack or trivet in a pot.
  6. Cover and cook on low for 8 to 10 hours; then remove the meat and turn the heat up.
  7. Dissolve cornstarch in ¼ cup cold water and stir in 1 Tbsp of tomato paste.
  8. Add juices to pot.
  9. Cook until slightly thickened.
  10. Slice steak across the grain and pass the sauce with the steak!

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