Stuffed Flank Steak
|Flank steak||2 1⁄2 Pound (1 Flank Steak)|
|Steamed soy sprouts||1 Cup (16 tbs)|
|Hard-boiled eggs||3 , quartered|
|Chopped parsley||3 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Grated parmesan cheese||2 Tablespoon|
|Freshly ground pepper||To Taste|
|Red wine||1 Cup (16 tbs)|
|Beef bouillon||1 1⁄2 Cup (24 tbs)|
|Potato flour/Cornstarch||2 Teaspoon|
|Orange liqueur||2 Tablespoon|
|Chopped parsley||1 Tablespoon (For Garnish)|
|Orange slices||8 (Or Quarters)|
With sharp knife, cut through steak horizontally to within 1/2 inch of back edge.
Steak will open up, still attached on one side, and be double in size.
Pound between pieces of wax paper until uniformly thin.
Arrange egg quarters and carrot slices alternately on meat.
Run them the long way because you are going to roll the meat starting at the longest side.
Sprinkle the soy sprouts, parsley, garlic, cheese and seasonings over the meat.
Roll up and cut if necessary to fit pan.
Tie firmly with string.
Heat oil and butter in large skillet and brown meat on all sides.
Add wine and simmer until reduced by about half.
Add beef bouillon.
Cover and simmer over low heat until meat is tender-about 1/2 hours.
Remove meat from pan to serving platter and slice in 1/2 inch slices.
Dissolve potato flour in orange liqueur.
Stir into liquid in pan and cook over medium heat until thickened.
Pour sauce over meat.
Garnish platter with chopped parsley and orange slices.