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.