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Stuffed flank steak
1
cup finely chopped onion
1 clove garlic, minced
l/4 cup butter or margarine
1
package (10 ounces) frozen chopped spinach,
thawed and well drained
l/4 teaspoon ground thyme
% teaspoon ground black pepper
1
beef flank steak (about 1% pounds)
1 cup beef broth
1
can (10% ounces) condensed cream of
mushroom soup
% cup white wine (optional)
1. Combine onion, garlic, and butter in a 2-quart
microwavable casserole. Cook uncovered 5 to
6 minutes at HIGH power or until onion is
tender; stir once. Add spinach, thyme, and
pepper. Cook covered 3 minutes at HIGH
power. Stir once.
2. Pound flank steak with mallet to flatten. Spread
spinach mixture on steak and roll up jellyroll-
fashion starting from the long edge. Tie with
string. Place in 2-quart microwavable casse-
role.
3. Combine remaining ingredients and pour over
steak. Cook covered 8% minutes at HIGH
power. Cook covered 45 to 50 minutes per
pound at Cook Power 3 or until tender; turn
steak over twice during cooking. Let stand
covered 10 minutes.
Makes 4 servings
Poultry
Microwave-cooked chicken is juicy and succulent. Whole poultry becomes golden but not crisp. For the
crispier, conventional crust, cook the poultry in your conventional oven at 450°F for 10 to 15 minutes. The
same technique is also convenient when barbecuing. Defrost and precook in your microwave oven, then
flash-cook on the grill for that barbecued flavor.
Cooking poultry: tips & techniques
l
Defrost poultry completely before cooking.
l
Arrange poultry so that thicker pieces face the outside of the baking dish. If cooking legs, arrange them
like spokes of wheels.
. Cover the baking dish with wax paper to minimize spattering.
l
Turn over both whole poultry and poultry pieces to ensure even cooking.
l
Drain and discard juices as they accumulate.
l
Shield thin or bony pieces with small strips of aluminum foil to prevent overcooking. Keep foil at least
one inch from oven walls and other pieces of foil.
9 Use a browning agent or cook with a sauce to give browned appearance.
. Cook poultry until no longer pink and juices run clear. Temperatures in thigh meat should be 18O”F-
185°F when done. Let stand covered with foil 10 minutes.
45