Stuffed Flank Steak

• 1 package (8 ounces) crushed corn bread stuffing
• 1 cup chopped onion
• 1 cup chopped celery
• 1/4 cup minced fresh parsley
• 1/2 cup egg substitute
• 1-1/4 cups beef broth
• 1/3 cup butter, melted
• 1/2 teaspoon seasoned salt
• 1/2 teaspoon pepper
• 1 beef flank steak (1-1/2 pounds)

1. In a large bowl, combine the stuffing, onion, celery and parsley. In a small bowl, beat the egg substitute; stir in broth and butter. Pour over stuffing mixture. Sprinkle with seasoned salt and pepper; stir well.
2. Pound steak to 1/2-in. thickness. Spread 1-1/2 cups stuffing mixture over steak. Roll up, starting with a short side; tie with string. Place in a 5-qt. slow cooker. Remaining stuffing can be wrapped tightly in foil and placed over the rolled steak.
3. Cover and cook on low for 6-8 hours or until a thermometer inserted in stuffing reads 160u0b0 and meat is tender. Remove string before slicing.

corn bread, onion, celery, fresh parsley, egg substitute, beef broth, butter, salt, pepper

Taken from www.tasteofhome.com/recipes/stuffed-flank-steak/ (may not work)