Grilled Stuffed Flank Steak

1 slice whole-wheat bread, torn into small pieces1 large carrot, shredded4 medium green onions (green and white parts), thinly sliced 1/2 cup coarsely chopped dried apricotsEgg substitute equivalent to 1 egg, or 1 large egg2 tablespoons mango chutney1 teaspoon salt-free all-purpose seasoningVegetable oil spray (olive oil spray preferred)1 flank steak (about 1 pound), trimmed of visible fat and silver skinIn a small bowl, soak six 10-inch pieces of kitchen string in enough water to cover for 5 minutes (this will help keep the string from burning on the grill).Meanwhile, in a medium bowl, stir together the bread pieces, carrot, green onions, mushrooms, apricots, egg substitute, chutney and all-purpose seasoning until the ingredients are evenly distributed and the bread crumbs are moistened.Lightly spray the grill rack with vegetable oil spray. Preheat the grill on medium high.Using a long sharp knife (a Chinese chef's knife works well), butterfly the steak. Starting at the widest edge, cut the steak almost in half parallel to your work surface (through the middle of the meat), stopping about 1/2 inch from the opposite edge so the two halves are still joined. Open the split steak (it will resemble a butterfly) and discard any visible fat or gristle. Place a piece of plastic wrap over the steak. With the flat side of a meat mallet, pound the steak to a thickness of 1/4 inch. Don't pound thinner than 1/4 inch.Spoon the stuffing onto the center of the opened steak. Fold the long edges over the stuffing, enclosing it (the ends are not closed). Tie the steak at 2-inch intervals with the kitchen string. Lightly spray the outside of the steak with vegetable oil spray.Grill the steak, turning every 10 minutes, for 40-45 minutes, or until the steak is browned on all sides and the stuffing reaches and internal temperature of 160 degrees. Transfer to a cutting board. Cover with aluminum foil. Let stand for 10 minutes before slicing crosswise into 8 pieces.Serves four.Nutrition values per serving: 259 calories, 8.5 g fat (3.5 g saturated), 19 g carbohydrates, 3 g fiber, 25 g protein, 54 mg cholesterol, 149 mg sodium."The New American Heart Association Cookbook" by the American Heart Association (2004 Clarkson Potter)