Comments from the Stone Ridge Chef
It looks a bit more complicated than it really is. It's easy to make, easy to serve, and tastes great warmed up...in the unlikely event that you have leftovers.
For those who do not like oysters, it is very easy to make the stuffing without them. Just leave them out and you will still have a very delicious meal.
Using a tenderizer mallet, flatten the steak.
Sprinkle both sides with salt and pepper and set aside.
Sauté onion and celery for a few minutes.
Combine the rest of the ingredients in a bowl and mix.
If you are not using the oysters, you might want to add additional chicken bullion for flavor.
When mixing of ingredients is complete, you should have a consistency that is manageable and easy to roll up inside the steak. If it is too dry, add a little milk or beef or chicken broth. If it is too wet and runny, add some bread and bread crumbs.
Spread the stuffing on the steak, then roll it up.
Tie the roll-up with cooking twine.
At this point, you have a couple options
Peel and cube the squash.
Sprinkle olive oil on it and put it in the oven until it is soft (firm, not mushy).
(optional) Toss in a handful of dried cranberries or raisins 5 minutes before removing from the oven.
Before you serve it (and this is important), drizzle with honey and add a generous amount of sea salt.