Stuffed Flank Steak...

Directions

1. 1
   {"0":"2 lb flank steak","1":"salt","2":"pepper","3":"your favorite stuffing...","4":"mrs bennett always did a traditional bread stuffing...","5":"i like cornbread stuffing and use my grandmother's recipe...","6":"no secret there...it's on the stuffing box, but for the purists...","8":"4 cups cornbread, fresh or boxed","9":"one large onion, diced","10":"one full bunch of celery, diced","11":"1\/2 cup butter","12":"you can use oil, i like butter","13":"saute onions and celery in butter until tender","14":"add cornbread","15":"4 cups or more, depending on your choice of cornbread, of broth, chicken or veggie...","16":"toss bread, onions and celery together, add broth, toss gently...","17":"seasoning, boxed cornbread comes seasoned...fresh is a matter of taste, this is beef not poultry, but you can use poultry seasoning as a fall back...or be brave and use you favorites to produce a different flavor profile...","18":"for that matter you can do a wild-rice stuffing or oyster, or one of my favorites is a dried fruit bread-stuffing with nuts,","19":"so...peaches, figs, apricots, nectarines, apples, pecans, walnuts, pistachios, hazelnuts...reflect the season or your mood...","21":"lay out flank steak, sprinkle with salt and pepper","22":"depending on the size of portions you prefer and the steak itself, spoon dressing on steak and roll, secure with skewers...place in oiled roasting pan, i like a covered roaster, or place foil tent on top...","23":"surround steak with choice of vegetables, potatoes, parsnips, beets, carrots, mushrooms, again depending on desired results for flavor...","24":"place in 350 degree oven, for approximately 45 mins to one hour, tightly covered will cook faster...pierce with fork to see if tender...","25":"if you prefer firmer vegetables, add veg after 20 minutes...","26":"when steak is near done, remove lid or foil to crisp the outside...","27":"remove steak from pan, let rest...","28":"remove vegetables...","29":"de-glaze pan, with broth or wine, i like a good marsala, nice nutty taste...you can either serve au jus, or add a thickener for a stouter gravy,,, after resting, slice, plate with yummy roasted vegetables and gravy...ta-da..."}