Baked Stuffed Flank Steak

6-8 servings.

This is a recipe from Moogie. I use olive oil in place of butter and trim all of the fat I can off the steak.

Prepare:

1 1/2c cooked rice [I use brown basmati; 1/2 c dry makes approximately 1 1/2
cups cooked rice]

For a 2 pound steak I often make 3 cups of cooked rice and cook what does not fit in the steak in a separate dish in the oven.

Sauté:

1/4 c butter [I use 2 T olive oil and heat before adding onion and garlic]
1/2 c onion, chopped
1 clove garlic, crushed [I mince]

until golden. Remove from heat and stir onion mixture into rice along with:

1/2 c chopped parsley
1/2 c Parmesan cheese, grated
1/2 t salt [I omit --- salt is best directly on the meat!]
1/4 t pepper

Preheat oven to 350 degrees F.

Dry and score [and trim off as much fat as possible]

1 3/4 - 2 pound flank steak

Rub with:

Garlic

Brush each side with:

1 T soy sauce
1/4 t pepper.

Lay flat and spread with 1 T butter [I omit butter]. Place rice mixture over steak, keeping about 1 1/2 inches from the edges. Roll [longest edges toward each other] close and fasten with small skewers or tie in three places. Spread 1 T butter over surface [I omit butter].

Dilute:

½ c condensed beef broth with
½ c water [I use 365 Organic Beef Flavored Broth and do not dilute]

Pour over rolled steak. Sprinkle with:

1 T chopped crystallized ginger [I use Whole Foods Naked Ginger]

Roast 30- 45 minutes, basting occasionally, until internal temperature of meat is 125 - 130 degrees F (for rare). Using a thermometer is hard given thinness of meat. You may need to check surface of meat on inside of roll or make small test cut.

Revised 5/7/17