Stuffed Flank Steak
|Chopped onion||1⁄3 Cup (5.33 tbs)|
|Safflower oil||3 Teaspoon, divided|
|Basil/Thyme /marjoram||1⁄2 Teaspoon|
|Dried parsley||1 Teaspoon|
|Shredded carrot||1⁄2 Cup (8 tbs)|
|Cooked brown rice||1 1⁄2 Cup (24 tbs)|
|Flank steak||1 1⁄2 Pound|
|Buttermilk||2 Cup (32 tbs)|
|Brown rice flour||2 Teaspoon|
|Water||1⁄4 Cup (4 tbs)|
Saute onion in 1 tablespoon of the oil until soft.
Add next 5 ingredients and spread over flank steak.
Roll from one of long sides and fasten with skewers or string.
Brown on all sides in 1-2 tablespoons more oil.
Place meat in a deep baking dish.
Pour buttermilk over it.
Cover and bake at 350° 1/2 hours, or until tender.
Remove from pan.
The buttermilk will look curdled.
Strain liquid into a pan and whip well or put into the blender and blend until smooth.
Return to pan.
Combine flour and water.
Stir into buttermilk.
Cook, stirring, until thickened.
Pour part over meat and pass the remainder.
If you can use gluten but not wheat, you can substitute barley or oat flour for the brown rice flour.