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2 lb flank steak
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salt
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pepper
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your favorite stuffing...
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mrs bennett always did a traditional bread stuffing...
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i like cornbread stuffing and use my grandmother's recipe...
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no secret there...it's on the stuffing box, but for the purists...
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4 cups cornbread, fresh or boxed
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one large onion, diced
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one full bunch of celery, diced
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1/2 cup butter
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you can use oil, i like butter
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saute onions and celery in butter until tender
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add cornbread
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4 cups or more, depending on your choice of cornbread, of broth, chicken or veggie...
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toss bread, onions and celery together, add broth, toss gently...
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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...
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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,
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so...peaches, figs, apricots, nectarines, apples, pecans, walnuts, pistachios, hazelnuts...reflect the season or your mood...
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lay out flank steak, sprinkle with salt and pepper
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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...
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surround steak with choice of vegetables, potatoes, parsnips, beets, carrots, mushrooms, again depending on desired results for flavor...
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place in 350 degree oven, for approximately 45 mins to one hour, tightly covered will cook faster...pierce with fork to see if tender...
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if you prefer firmer vegetables, add veg after 20 minutes...
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when steak is near done, remove lid or foil to crisp the outside...
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remove steak from pan, let rest...
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remove vegetables...
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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...
