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1
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.
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2
Pound the steak on both sides with a meat mallet on a chopping block until steak is thin enough to roll.
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3
In a skillet, cook the onion and mushrooms in hot butter 2 minutes.
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4
Turn off heat and add pecans, parsley, bread cubes, salt pepper, cardamom, ginger, cloves and egg.
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5
Mix well and cool.
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6
Season the flank steak with salt and pepper.
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7
Spread the cooled stuffing over the pounded meat to within 1/2 inch of the edges.
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8
Starting on a long side, roll closed and tie at 2-inch intervals with kitchen string.
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9
Tie lengthwise if needed to hold the filling in.
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10
Brown the roll on all sides in a teaspoon of margarine in a range- top-proof casserole.
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11
Add orange juice and bouillon.
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12
Cover pan and roast in a 350F (180C) oven 1 1/2 to 2 hours, turning once halfway through.
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13
Add liquid if pan dries out.
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14
When the roll is tender (poke with a skewer), move to a serving platter, remove strings and slice.
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15
Strain the pan juices, if desired, and pour over the meat.
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16
Garnish platter with parsley.
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17
Also good served cold.
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18
Allow to cool completely before slicing.
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19
Omit pan juice when serving cold.
