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Pecan-Stuffed Flank Steak

1 tablespoon butter or margarine
1/4 cup mushrooms chopped
1 each scallions, spring or green onions or shallot
1/2 cup pecans chopped
2 tablespoon parsley leaves minced
3/4 cup bread cubed, from day old bread
1 x salt and black pepper to taste
1 pinch cardamom seeds ground
1 pinch ginger fresh or dried
1 pinch cloves ground
1 each eggs slightly beaten
13 cup orange juice
1/2 cup beef stock 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 350F (180C) oven 1 1/2 to 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.

Source: recipeland.com