Herb-Stuffed Flank Steak

INGREDIENTS:

• 1-2 pounds beef flank steak
• 2 tbsp butter
• 1/2 large onion, chopped
• 3 cloves garlic, crushed
• 1/2 cup fresh mushrooms, sliced
• 1/4 cup pine nuts
• 1/4 cup fresh parsley
• 1 1/2 cups soft bread cubes
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• Salt and Pepper
• 1 egg, slightly beaten
• 1 cup dry red wine

Directions:

1. Heat oven to 350 degrees
2. Pound steak on both sides with meat mallet
3. In skillet heat butter and cook onion and garlic until browned
4. Add mushrooms, cook until limp
5. Add pine nuts, parsley, basil, bread cubes, seasoning, and egg
6. Mix all ingredients well
7. Spread mixture on the steak
8. Roll lengthwise, jellyroll style, and tie with string approximately every 2 inches
9. In a large skillet, brown meat on all sides in olive oil
10. Transfer to a baking dish
11. Add wine
12. Cover and bake for 2 hours
13. Cut into 1 inch thick slices and serve with pan juices