Flank Steak With Herb Stuffing
|Flank steak||2 Pound (1 Piece)|
|Onion||1⁄2 Large, chopped|
|Garlic||1 Clove (5 gm), minced|
|Chopped mushrooms||1⁄2 Cup (8 tbs)|
|Pistachio nuts||1⁄4 Cup (4 tbs), chopped|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Soft bread cubes||1 1⁄2 Cup (24 tbs)|
|Poultry seasoning||3⁄4 Teaspoon|
|Ground black pepper||To Taste|
|Egg||1 , beaten|
|Water/Dry table wine / bouillon||1⁄2 Cup (8 tbs)|
1. Preheat oven to moderate (350° F.). Pound the steak or score it lightly on both sides.
2. In a skillet heat the butter, add the onion and garlic and cook until lightly browned. Add the mushrooms and cook three minutes. Add the nuts, parsley, bread cubes, poultry seasoning, salt, pepper and egg and mix.
3. Spread the mixture on the steak. Roll lengthwise, as for jelly roll, and tie with string at two-inch intervals.
4. Brown the meat on both sides in a little fat in a skillet or heavy Dutch oven. Add the liquid, cover and bake two hours.
Serving size: Complete recipe
Calories 2186 Calories from Fat 900
% Daily Value*
Total Fat 95 g145.9%
Saturated Fat 38.9 g194.3%
Trans Fat 3.2 g
Cholesterol 563.6 mg187.9%
Sodium 2893.9 mg120.6%
Total Carbohydrates 62 g20.7%
Dietary Fiber 10.5 g42.1%
Sugars 16.7 g
Protein 204 g408.5%
Vitamin A 44.4% Vitamin C 43.8%
Calcium 16.6% Iron 87.7%
*Based on a 2000 Calorie diet