1 small onion, finely chopped
1 tablespoon butter
3 cups soft bread crumbs
1/2 to 3/4 teaspoon poultry seasoning
1/2 teaspoon salt
1/4 teaspoon pepper, divided
1 beef flank steak (1-1/2 pounds)
2 teaspoons all-purpose flour
1 cup beef broth
In a small nonstick skillet, saute onion in butter until tender. In a large bowl, combine the bread crumbs, poultry seasoning, salt, 1/8 teaspoon pepper and onion.
Flatten steak to 1/2-in. thickness; spread with stuffing to within 1 in. of edges. Roll up jelly-roll style, starting with a long side; tie with kitchen string. Rub with remaining pepper.
Place in an 11x7-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 50-55 minutes or until meat is tender.
Remove meat and discard string. Cut into slices and keep warm. Skim fat from pan juices; pour into a small saucepan. Combine flour and broth until smooth; stir into juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with steak.
* Either have your butcher butterfly the flank steak or split the meat down the center so it lays flat and then breaks down the tough fibers by running it through his meat tenderizer. You can also tenderize the flank steak with a meat mallet. Cover with plastic wrap and pound it with the mallet to 1/2 inch thickness. If you feel good about your knife skills you can butterfly it yourself before pounding it with the mallet.