In this task, you have to generate the title of the recipe given its required ingredients and directions.

[Q]: ingredients: '1 (2-pound) flank steak, trimmed of excess fat', '1 medium-size yellow onion, peeled and minced', '1/2 cup finely chopped celery', '1/4 cup butter or margarine', '2 cups soft white bread crumbs', '1 1/2 teaspoons salt', '1/4 teaspoon pepper', '1 tablespoon minced parsley', '1/4 teaspoon thyme', '1/4 teaspoon marjoram', '1/4 teaspoon sage', '2 tablespoons beef drippings or cooking oil', '2 cups beef broth or dry red wine', '3 tablespoons flour mixed with 3 tablespoons cold water',<sep> directions: 'Preheat oven to 325F.', 'Score one side of steak in a crisscross pattern, making cuts 1/8 deep and 1 apart.', 'Saute onion and celery in butter over moderately low heat 8 minutes until pale golden; off heat, mix in crumbs, 1 teaspoon salt, 1/8 teaspoon pepper, and the herbs.', 'Sprinkle unscored side of steak with remaining salt and pepper and spread stuffing to within 1 of edges, patting down firmly.', 'Roll jelly-roll style, starting from a short side, and tie well with string (around the roll and end over end).', 'Brown roll in drippings in a Dutch oven over moderate heat 7-10 minutes, add broth, cover, and bake 1 1/2 hours until tender.', 'Transfer meat to a platter and remove strings.', 'Mix flour-water paste into pan liquid and heat, stirring, until thickened.', 'Cut steak crosswise into thick slices and serve with gravy.', 'VARIATION', 'Argentine Stuffed Flank Steak: Score steak as directed above, then prepare the following stuffing: remove casings from 1/2 pound chorizo or other garlic-flavored sausage and Saute the meat, breaking it up, 5 minutes over moderately high heat.', 'Add 1/2 cup minced celery and 4 minced scallions and Saute 5 minutes longer.', 'Off heat mix in 1/2 cup soft white bread crumbs, 1/4 cup minced parsley, 1/2 teaspoon salt, and 1 lightly beaten egg.', 'Spread on steak as directed above, then roll, brown, and bake as directed.', 'Serve with a peppery chili sauce.'
[A]: Herb-Stuffed Flank Steak

[Q]: ingredients: '1/4 cup fresh lemon juice', '1 1/2 pounds smallest baby artichokes (about 14)', '2 teaspoons unsalted butter', '1 1/2 tablespoons extra-virgin olive oil', '1 large garlic clove, thinly sliced', 'Salt and freshly ground pepper',<sep> directions: 'Bring a medium saucepan of water to a boil. Add 3 tablespoons of the lemon juice to a large bowl of water. Working with one artichoke at a time, pull off the dark outer leaves and trim 1/2 inch off the top. Halve each of the artichokes, then drop them into the lemon water.', 'Drain the artichokes and blanch them in the boiling water until tender when pierced with a knife, about 3 minutes. Drain well.', 'Meanwhile, melt 1 teaspoon of the butter in the oil in a large nonreactive skillet. Add the garlic and cook over high heat for 10 seconds. Add the artichokes, season with salt and pepper and cook, turning once, until golden brown, about 5 minutes. Stir in the remaining 1 tablespoon of lemon juice and 1 teaspoon of butter and serve.'
[A]: Sauteed Baby Artichokes With Lemon And Garlic

[Q]: ingredients: '1 1/2 cups all purpose flour', '3 tablespoons sugar', '1/4 teaspoon salt', '1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes', '1 large egg yolk', '3 to 4 tablespoons chilled cream', '9 tablespoons unsalted butter, cut into 1/2-inch cubes', '3/4 cup sliced almonds', '3/4 cup (packed) golden brown sugar', '1 teaspoon ground cinnamon', '3/4 cup all purpose flour', '5 cups 1/2-inch-thick slices rhubarb (from about 2 1/2 pounds)', '1 1/4 cups sugar', '1/2 cup all purpose flour', '1 teaspoon grated lemon peel',<sep> directions: 'Blend flour, sugar, and salt in processor 5 seconds.', 'Using on/off turns, cut in butter until coarse meal forms.', 'Add egg yolk and 3 tablespoons cream.', 'Blend until moist clumps form, adding more cream if dough is dry.', 'Gather dough into ball.', 'Press enough dough into 10-inch-diameter tart pan with removable bottom to make 1/4-inch-thick crust.', 'Pierce crust all over with fork.', 'Chill at least 2 hours.', 'Cook butter in large skillet over medium heat until golden, stirring often, about 5 minutes.', 'Remove from heat.', 'Mix in almonds, sugar, and cinnamon.', 'Add flour and stir until moist clumps form.', 'Cool completely.', '(Crust and streusel can be made 1 day ahead.', 'Cover separately and chill.)', 'Preheat oven to 375F.', 'Toss all ingredients in bowl to blend.', 'Let stand until filling looks moist, stirring occasionally, about 15 minutes.', 'Bake cold crust until golden brown, pressing with back of fork if crust bubbles, about 20 minutes.', 'Remove from oven.', 'Reduce oven temperature to 350F.', 'Spoon filling into warm crust.', 'Crumble streusel over.', 'Bake until filling is bubbling and streusel is crisp and brown, about 1 hour.', 'Cool tart on rack 30 minutes.', 'Serve warm or at room temperature.'
[A]:
Rhubarb Tart with Brown Butter Streusel