Rolled, Stuffed Flank Steak

• 1 1/2 lb. flank steak
• 3 Tbsp. butter
• 1/2 c. chopped celery
• 2 Tbsp. chopped onion
• 2 1/2 c. white bread cubes
• 1 tsp. dried parsley flakes
• 1/2 tsp. salt
• 1/4 tsp. poultry seasoning
• 1/4 tsp. dried marjoram
• 1/8 tsp. pepper
• 1 1/2 Tbsp. flour
• 1 (3 oz.) can sliced mushrooms (undrained)

1. Wipe steak with damp paper towel. Trim excess fat.
2. Score surface in diamond pattern on both sides 1/8-inch deep.
3. Melt 2 tablespoons butter in Dutch oven or casserole. Add celery and onion and saute until tender.
4. Remove from heat. Add bread cubes, parsley, salt, poultry seasoning, marjoram and pepper, tossing lightly until well mixed.
5. Place stuffing lengthwise down center of steak, starting at narrow end.
6. Roll up steak.
7. Secure with skewers.

flank steak, butter, celery, onion, white bread, parsley flakes, salt, poultry seasoning, marjoram, pepper, flour, mushrooms

Taken from www.cookbooks.com/Recipe-Details.aspx?id=9608 (may not work)