Rolled, Stuffed Flank Steak Recipe

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Rolled, Stuffed Flank Steak

by Karen Hamilton for Beef Week 1997, Gourmet/Extra Special Division

1 large flank steak
2 tablespoons butter
1 tablespoon olive oil
2 cloves minced garlic
3/4 cup chopped mushrooms
1/3 cup chopped pistachios (or pine nuts if preferred)
1/3 cup chopped parsley
1 1/2 cups soft bread cubes, very small
3/4 teaspoon poultry seasoning
freshly ground pepper
1 egg, slightly beaten
1 cup liquid (water, dry red wine, broth, or any combination)

Pound the steak or score slightly, roll with heavy rolling pin to flatten. In a skillet melt butter and oil, lightly brown onions. When soft, add garlic and mushrooms and cook until soft. Add other ingredients, except liquid, and mix thoroughly. Allow to cool slightly. Spread stuffing on steak in flat layer. Roll lengthwise, like a jelly roll, and tie with string at 2 inch intervals. Brown all over in hot olive oil in heavy pan, add liquid, bring to boil. Cover and cook 1 1/2 to 2 hours. Serve with drippings or make gravy...delicious.

Recipe created 1997-07-25.

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