Stuffed Flank Steak Teriyaki
|Beef flank steak||1 1⁄4 Pound (1 Piece)|
|Soy sauce||1⁄2 Cup (8 tbs)|
|Cooking oil||1⁄4 Cup (4 tbs)|
|Dry mustard||2 Teaspoon|
|Grated ginger root||1 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Water||1 Cup (16 tbs)|
|Carrot||1 Medium, shredded to make 1/2 cup|
|Long grain rice||1⁄2 Cup (8 tbs)|
|Sliced water chestnuts||1⁄2 Cup (8 tbs)|
|Sliced green onion||1⁄4 Cup (4 tbs)|
To cut a pocket in flank steak, insert the tip of a long-bladed knife horizontally into the short end of the steak. Slit a pocket the full width and length of the steak, cutting to, but not through edges, so steak remains connected on three sides.
For marinade, combine soy sauce, cooking oil, molasses, dry mustard, gingerroot, and garlic. Place meat in a clear plastic bag; set in a bowl. Pour marinade into pocket and over meat. Close bag. Let stand at room temperature about 30 minutes, turning bag occasionally.
For stuffing, in a small saucepan combine water, shredded carrot, rice, water chestnuts, and green onion. Bring to boiling; reduce heat. Cover and simmer about 8 minutes or till rice is done. Remove from heat.
Remove meat from marinade; reserve marinade. Stir 14 cup of the reserved marinade into stuffing. Spoon stuffing into pocket cut in meat. Secure with small skewers or wooden toothpicks. Place meat in a shallow roasting pan; cover with foil.
Bake in a 350° oven about 1 hour or till meat is done, brushing occasionally with the reserved marinade. To serve, slice meat diagonally across the grain; brush with marinade just before serving.