Pecan-Stuffed Flank Steak

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1 tablespoon butter or margarine 1/4 cup chopped mushrooms 1 minced green

onion/shallot 1/2 cup chopped pecans 2 tablespoon minced parsley 3/4 cup

bread cubes torn from day old bread Salt and pepper to taste Big pinch of

ground cardamom Big pinch of fresh/dried ginger Pinch of ground cloves 1

egg, slightly beaten SAUCE: 1/3 cup orange juice 1/2 cup beef bouillon,

canned or made with a bouillon cube

Prepare the flank steak for stuffing by scoring in a diamond pattern on

both sides with a sharp knife, cutting no deeper than 1/2 inch. Pound the

steak on both sides with a meat mallet on a chopping block until steak is

thin enough to roll.

In a skillet, cook the onion and mushrooms in hot butter 2 minutes. Turn

off heat and add pecans, parsley, bread cubes, salt pepper, cardamom,

ginger, cloves and egg. Mix well and cool.

Season the flank steak with salt and pepper. Spread the cooled stuffing

over the pounded meat to within 1/2 inch of the edges. Starting on a long

side, roll closed and tie at 2-inch intervals with kitchen string. Tie

lengthwise if needed to hold the filling in.

Brown the roll on all sides in a teaspoon of margarine in a range-

top-proof casserole. Add orange juice and bouillon. COver pan and roast in

a 350 degree oven 1 1/2-2 hours, turning once halfway through. Add liquid

if pan dries out.

When the roll is tender (poke with a skewer), move to a serving platter,

remove strings and slice. Strain the pan juices, if desired, and pour over

the meat. Garnish platter with parsley.

Also good served cold. Allow to cool completely before slicing. Omit pan

juice when serving cold.

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