Flank Steak With Herb Stuffing

• 1 two lb flank steak
• 2 tbsp butter
• 1/2 large onion, chopped
• 1 clove garlic
• 1/2 cup chopped mushrooms
• 1/4 cup pistachio nuts, coarsely chopped
• 1/4 cup chopped parsley
• 11/2 cups soft bread cubes
• 3/4 tsp poultry seasoning (or a mixture of oregano and basil)
• 1/2 tsp salt
• Freshly ground pepper, to taste
• 1 egg, slightly beaten
• 1/2 cup water, dry table wine or bouillon
• Kitchen string for tying roast.

1. Preheat oven to 350 degrees.
2. 1. Pound the steak or score it lightly on both sides.
3. 2. In a skillet, heat the butter, add the onion and garlic and cook until lightly browned. Add the mushrooms and cook 3 minutes. Add the nuts, parsley, bread cubes, poultry seasoning, salt, pepper and egg and mix.
4. 3. Spread the mixture on the steak. Roll lengthwise, as for jelly roll, and tie with string at 2 inch intervals.
5. 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. To serve, cut into one-inch slices and serve with the pan drippings.

flank steak, butter, onion, clove garlic, mushrooms, ubc, ubc, bread cubes, poultry seasoning, salt, freshly ground pepper, egg, water, kitchen string

Taken from www.epicurious.com/recipes/member/views/flank-steak-with-herb-stuffing-50069044 (may not work)