Flank Steak With Herb Stuffing Recipe
Ingredients
1 two-pound flank steak
2 tablespoons butter
1/2 large onion, chopped
1 clove garlic, minced (optional)
1/2 cup chopped mushrooms
1/4 cup pistachio nuts, coarsely chopped (optional)
1/4 cup chopped parsley
1 1/2 cups soft bread cubes
3/4 teaspoon poultry seasoning, or a mixture of oregano and basil
1/2 teaspoon salt
Freshly ground black pepper to taste
1 egg, slightly beaten
1/2 cup water, dry table wine or bouillon
Directions
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.
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.
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