Flank Steak with Herb Stuffing
1 (2 lb) flank steak
2 tbsp butter
1/2 large onion, chopped
1 garlic clove, minced
1/2 cup chopped mushrooms
1/4 cup pistachios, coarsely chopped (optional)
1/4 cup chopped parsley
1-1/2 cups soft bread cubes
1/4 tsp basil
1/4 tsp oregano
1/2 tsp salt
Freshly ground pepper to taste
1 egg, slightly beaten
1/2 cup water, dry white wine or beef stock
Preheat oven to 350 F. Pound the steak or score it lightly on both sides.
In skillet heat the butter, add onion and garlic and cook until light brown. Add mushrooms and cook 3 minutes. Add nuts, parsley, bread cubes, basil, oregano, salt, pepper and egg and mix.
Spread mixture on the steak. Roll lengthwise, like a jelly roll, and tie with string at 2-inch intervals.
Brown meat on both sides in a little fat in a skillet or heavy Dutch oven. Add liquid, cover and bake 2 hours.
To serve, cut into 1-inch slices and serve with pan drippings.
4 to 6 servings.