Stuffed Flank Steak with Marsala Mushroom Sauce

• 1 3/4 pounds beef, flank steak (london broil)
• 5 tablespoons butter divided
• 1 cup onions minced
• 2 each garlic cloves chopped
• 12 ounces ground pork
• 4 ounces pancetta chopped
• 1/2 cup spinach chopped
• 3 tablespoons currants
• 2 tablespoons parsley leaves chopped
• 1/4 teaspoon thyme
• 1/4 teaspoon basil
• 23 teaspoon salt and black pepper
• 1 each eggs slightly beaten
• 1 large carrots julienned
• 1/4 pound provolone cheese julienned
• 2 tablespoons olive oil
• 2 cups beef stock prefer veal stock if possible
• 1 cup marsala sauce
• 1/2 pound mushrooms sliced
• 2 tablespoons lemon juice
• 1 ounce mushrooms, porcini soaked, sliced
• 1/2 cup water hot
• 1 tablespoon cornstarch
• 2 tablespoons marsala wine

1. Prepare the carrot: peel and halve lengthwise.
2. Cut each half again, lengthwise.
3. Cut length into thirds; 12 sticks, total.
4. Brown the sausage in a large soup pot.
5. Remove and slice into rounds; set aside.
6. Add the stock, garlic and several grindings of pepper to the soup pot.
7. Bring to a boil, reduce heat and simmer, scraping all the browned bits from the bottom of the pan.
8. Add the beans and cook, covered, for 60 to 90 minutes.
9. Uncover and add the sausage and escarole and cook until escarole is soft.
10. Taste and adjust seasonings.
11. Serve with plenty of freshly grated Romano.

beef, butter, onions, garlic, ground pork, currants, parsley, thyme, basil, salt, eggs, carrots, provolone cheese, olive oil, beef stock, marsala sauce, mushrooms, lemon juice, mushrooms, water, cornstarch, marsala wine

Taken from recipeland.com/recipe/v/stuffed-flank-steak-marsala-mus-41376 (may not work)