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 :
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.
Spread 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 toothpicks.

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, then 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
cheese mixture on it. Remove toothpicks from roulade, then place roulade along
one of the long sides of the bread. Roll up the meat in the bread, keeping
roll very tight. Trim off any excess bread and wrap entire roll tightly in
plastic wrap. Refrigerate 30 minutes.

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

Serves 4.

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

By: DAN BOWE, Special to The SF Chronicle



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