Recipe - Rolled Stuffed Flank Steak

1 UNTENDERIZED flank steak
Freshlyground black pepper
2 lg White onions
4 tablespoon BUTTER
2 Cloves garlic; finely
chopped
2 cup Soft (fresh) bread crumbs;
preferable from wheat bread
One half cup Freshlygrated Parmesan (I
use Asiago or Parmagiano
Reggiano)
2 tablespoon Drained capers
4 tablespoon Finely chopped celery with
leaves
One fourth teaspoon Thyme
2 tablespoon Chopped parsley
10 sl Bacon
2 cup Beef stock or dry red wine
(I use a fine red wine)

Preheat oven to 450°

Spread out the steak and beat it carefully with a rubber mallet until quite
thin (don't tear holes in it!). Season it lightly with the pepper. Chop one
of the onions finely. Melt the butter in a skillet and saute the onion and
garlic until tender. Add the bread crumbs, cheese, capers, celery, thyme,
parsley, and onequarter teaspoon pepper. Spread the filling evenly over
the steak. Roll up, tucking in the edges as you go along. Secure the roll
with string and place the bacon slices, overlapping, lengthwise, over the
entire roll. Slice the remaining onion and place the slices in the bottom
of a baking dish. Pour the stock or wine into the dish and then place the
roll on the slices. Bake for 3 minutes, then turn the temperature down to
350° and continue cooking until the meat is tender about 1 One half hours,
basting frequently with the liquid.

(In addition to the changes I made in amounts and omitting anchovies [which
I despise] from the original recipe, I created the following sauce):

At the end of cooking, scrape the bacon into the baking dish, remove the
roll to a carving board, and let it rest. Dump the drippings, onions and
bacon into a blender. Puree and strain into a saucepan. If there isn't
enough, this is where you get creative. Add more wine, or water, or stock,
or a combination of all three, slowly and carefully until it tastes
delicious to you. You may add butter, if you like. Correct seasonings.
Thicken, if necessary, but it should be a mediumtolight sauce. Slice the
roll into 1/2" medallions. Now: You can either arrange the medallions on a
platter and serve the sauce on the side, or ladle some of the sauce on
individual plates and place two medallions over the sauce. I garnish with
fresh parsley sprigs and scored, steamed mushroom caps.

Posted to TNT Prodigy's Recipe Exchange Newsletter by Patricia
McGibbonyMangum pmangum@primenet.com on Oct 31, 1997