*  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    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      thin piece    marinated flank steak (about 3/4 pound)
    2      cups          reserved Stir-Fried Napa Cabbage Slaw
                         Salt and pepper
      1/2  cup           plain cream cheese
      1/4  cup           plain goat cheese
      1/4  teaspoon      wasabi (Japanese green horseradish
    2      tablespoons   minced pickled ginger
    1                    soft Armenian-style flat bread
 INSTRUCTIONS: Place meat on a cutting board and top with cabbage mixture.
 Spread 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 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
 cheese mixture on it. Remove toothpicks from roulade, then place roulade along
 one 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 1/2-inch slices.
 Serve with a green salad. 
 Serves 4. 
 PER SERVING: 370 calories, 22 g protein, 18 g carbohydrate, 25 g fat (13 g
 saturated), 81 mg cholesterol, 281 mg sodium, 3 g fiber. -
 By: DAN BOWE, Special to The SF Chronicle
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