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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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