Rolled Stuffed Flank Steak
Yield
6 servingsPrep
1 hrsCook
Ready
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
beef, flank steak (london broil)
|
|
| 1 | teaspoon |
black pepper
|
|
| 1 | cup |
bread crumbs
fresh |
|
| ¾ | cup |
celery
|
|
| 1 | cup |
onions
|
|
| ¼ | cup |
butter
|
|
| ½ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
white pepper
|
|
| ⅛ | teaspoon |
thyme
ground |
*
|
| 1 | x |
water
|
*
|
| ¼ | cup |
all-purpose flour
|
|
| ¼ | teaspoon |
ginger
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
beef, flank steak (london broil)
|
|
| 5 | ml |
black pepper
|
|
| 237 | ml |
bread crumbs
fresh |
|
| 177 | ml |
celery
|
|
| 237 | ml |
onions
|
|
| 59 | ml |
butter
|
|
| 2.5 | ml |
salt
|
|
| 0.6 | ml |
white pepper
|
|
| 0.6 | ml |
thyme
ground |
*
|
| 1 | x |
water
|
*
|
| 59 | ml |
all-purpose flour
|
|
| 1.3 | ml |
ginger
ground |
|
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.
