1. In 8 quart Dutch oven, over medium heat, melt butter. Saute onion, mushrooms and garlic 3 minutes. Remove from heat; add bread cubes, egg, nuts, parsley, basil, oregano and 1/2 teaspoon salt; mix well. Evenly spread stuffing over steak, leaving 1 inch border. Roll steak from long side, jelly roll fashion; secure with string.