- 1 cup finely chopped onion
1 clove garlic, pressed or finely chopped
1/4 cup butter or margarine
1 10-ounce package frozen chopped spinach, thawed and well drained
1/8 teaspoon ground thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1 beef flank* steak, about 1-&-1/2 pounds
1 cup strong beef broth
1 10-&-3/4 ounce can condensed cream of mushroom soup
1/4 cup white wine (optional)
Combine onion, garlic, and butter in 1-&-1/2 quart bowl. Microwave, uncovered, at power level FULL for 6 to 7 minutes or until onion is soft, stirring once. Stir in spinach, thyme, salt, and pepper. Cover. Microwave at power level FULL for three minutes, stirring once.
Pound flank steak with mallet to flatten. Spread spinach mixture on steak and roll up like jelly roll. Tie with string or skewer with wooden picks. Place in 9-inch square dish.
Combine remaining ingredients and pour over steak. Cover. Set microwave at power level FULL for thirteen minutes. Turn steaks over, cover and then power level MED for 18 to 19 minutes or until tender. Let stand, covered, for 10 minutes before serving.
Serves 4.**
*Skirt steak also works
**This is what the cookbook says. When I cooked it with a 1lb steak, there were easily 5 servings. A 1-&-1/2 lb steak can probably serve up to 7, depending on the width and serving size.
Optional Uses for Leftover Broth
Once the steak is done, there will be a notable amount soup-broth left in the dish you used to cook it it. This can be used as flavoring for a variety of potato dishes, or as gravy to pour over the steak, or even just as soup on the side.
