Rolled Stuffed Flank Steak

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title: rolled stuffed flank steak
categories: entree
servings: 6

2 lb flank steak
1 t pepper
1 c fresh breadcrumbs
3/4 c celery
1 c onion
1/4 c butter
1/2 t salt
1/8 t white pepper
1/8 t ground thyme
water
1/4 c flour
1/4 t ground ginger

score flank on both sides, in a diagonal crosshatch pattern rub with
pepper all over
combine breadcrumbs, celery, onions, salt, thyme, one-fourth the butter,
white pepper, and just enough water to make a thick paste-mix well
spread paste onto steak, leaving a 1-inch border all around rollup
lengthwise and secure with string
dredge in flour, patting with your hands to remove excess heat 2
tablespoons butter in a dutch oven, over a moderate flame
add rolled flank and brown well on all sides
add 1 cup water
bring to a boil, reduce heat to very low, cover, and simmer for 2 hours
remove to a serving platter
remove string and keep warm
combine ginger, cornstarch, and 2 tablespoons water-mix well
add to dutch oven and place over a medium-low flame
heat and stir until thickened
pour into a gravy boat
serve flank steak hot, with gravy to the side

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