*  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    : Beef                             Freezer Meals
                 Plans
 
   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. Sprea
 d 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 toothpi
 cks.
 
 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, the
 n 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 v
 ery tight. Trim off any excess bread and wrap entire roll tightly in plastic wr
 ap. Refrigerate 30 minutes.
 
 To serve: Using a serrated knife, carefully cut roll into 1/2-inch slices. Serv
 e with a green salad.
 
 Serves 4.
 
 PER SERVING: 370 calories, 22 g protein, 18 g carbohydrate, 25 g fat (13 g satu
 rated), 81 mg cholesterol, 281 mg sodium, 3 g fiber. -
 
 By: DAN BOWE, Special to The SF Chronicle
 
  from the Frozen Assets List by SuzyWert@aol.com on Aug 9, 1998.
 
 
 
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