1 1/2 lb. skirt steak
2 slices rye bread with seeds
1 lg. or 2 sm. pared McIntosh apples
1/2 tsp. garlic powder
1/4 tsp. ground mace
Tenderizing powder

Preheat oven to 350 degrees. Trim excess fat from skirt steak, tenderize with powder and mallet. Arrange in casserole on rack with ends hanging over edge, single layer. In a bowl cube bread into 1/2 inch cubes, dice apples into 1/2 cubes toss and mix with seasonings. Place in casserole in the middle of the steak, folding the ends over; secure with toothpicks. Place uncovered in oven for 20 minutes - until browned lightly, then cover tightly for additional 30 minutes. Serve sliced steak with the stuffing on the side, and a simple salad.