Rolled Stuffed Flank Steak

Directions

Score flank on both sides, in a diagonal cross-hatch 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.

Roll up lengthwise and secure with a string.

Dredge in flour, patting with your hands to remove excess.

Heat 2 tablespoons butter in a dutch oven over a moderate flame. Add steak 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 on a medium-low flame heat and stir until thickened.

Pour into a gravy boat and serve along-side hot steak.