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Master Flank Steak Roulade

 

36

Yield

4

servings

Prep

40

min

Cook

30

min

Ready

3

hrs

Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
 

Ingredients

¾ pound beef, flank steak (london broil)
1 thin piece, marinated
*
2 cups napa (Chinese) cabbage
stir-fried slaw, reserved
filling
salt and black pepper
*
½ cup cream cheese
¼ cup goat (chevre) cheese
*
¼ teaspoon wasabi powder
(Japanese green horseradish)
*
2 tablespoons ginger
pickled, minced
1 each flatbread
soft
*

Directions

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 2½ 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 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 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 ½-inch slices.

Serve with a green salad.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 84g (3.0 oz)
Amount per Serving
Calories 17866% of calories from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 8g 38%
Trans Fat 0g
Cholesterol 48mg 16%
Sodium 124mg 5%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 0%
Sugars g
Protein 27g
Vitamin A 11% Vitamin C 3%
Calcium 5% Iron 9%
* based on a 2,000 calorie diet How is this calculated?

 

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