Master Flank Steak Roulade

* Exported from MasterCook *

Master Flank Steak Roulade

Recipe By : By: DAN BOWE, Special to The SF Chronicle
Serving Size : 1 Preparation Time :0:00
Categories : Beef Freezer Meals
Plans

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 thin piece marinated flank steak -- (about 3/4 pound)
2 cups reserved Stir-Fried Napa Cabbage Slaw
Filling
Salt and pepper
1/2 cup plain cream cheese
1/4 cup plain goat cheese
1/4 teaspoon wasabi -- (Japanese green
-- horseradish
powder)
2 tablespoons minced pickled ginger
1 soft Armenian-style flat bread

INSTRUCTIONS: Place meat on a cutting board and top with cabbage mixture. Sprea
d evenly and, beginning with one of the long sides, tightly roll up steak. The
finished roulade should be 2 to 2 1/2 inches in diameter. Secure with 4 toothpi
cks.

Season with salt and pepper and place on hot grill and cook to desired doneness
. Watch carefully and turn as needed. Let roulade cool to room temperature, the
n wrap well and refrigerate up to 3 days.

When ready to serve, remove from refrigerator.

Combine cream cheese, goat cheese, wasabi and pickled ginger; mix well.

Place flat bread on a work surface and spread a very thin, even layer of the ch
eese mixture on it. Remove toothpicks from roulade, then place roulade along on
e of the long sides of the bread. Roll up the meat in the bread, keeping roll v
ery tight. Trim off any excess bread and wrap entire roll tightly in plastic wr
ap. Refrigerate 30 minutes.

To serve: Using a serrated knife, carefully cut roll into 1/2-inch slices. Serv
e with a green salad.

Serves 4.

PER SERVING: 370 calories, 22 g protein, 18 g carbohydrate, 25 g fat (13 g satu
rated), 81 mg cholesterol, 281 mg sodium, 3 g fiber. -

By: DAN BOWE, Special to The SF Chronicle

from the Frozen Assets List by SuzyWert@aol.com on Aug 9, 1998.



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