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Get some skirt steak/flap meat (1/2>3/4# per person)
or
Flank steak
If skirt steak, cut into 5" x 8" pieces . they should be about 1/4 > 3/8" thick. (one serving)
Flank steak can be pounded thinner than purchased and the white parts cut off and then crosstcut, (not
all the way through) for tenderness. flank steaks are usually sold in 1 1/2 to 2# portions at the market and
will serve 3-4 people or two carps.
Make up some stuffing (1-1 1/2c per serving) and put a big ole handfull/ lump and roll the meat around it and
place upside down in a roasting pan.(so you don't have to tie it with string)
Bake at 350 for 1 hour.
Premake some of those apples I recipeed a couple blogs back (chilled) to go with it.
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