Name: Rolled, Stuffed Flank Steak
Ingredients: 1 UNTENDERIZED flank steak; Freshly-ground black pepper; 2 lg White onions; 4 tb BUTTER; 2 Cloves garlic; finely chopped; 2 c Soft (fresh) bread crumbs; preferable from wheat bread; 1/2 c Freshly-grated Parmesan (I use Asiago or Parmagiano Reggiano); 2 tb Drained capers; 4 tb Finely chopped celery with leaves; 1/4 ts Thyme; 2 tb Chopped parsley; 10 sl Bacon; 2 c Beef stock or dry red wine (I use a fine red wine)

On Sundays God wants us to do more than sing songs together and have wonderful worship experiences. He wants to knit the fabric of our lives together. For many, church has become all about me – what I’m learning, what I’m seeking, what I’m desperate for, what I need, how I’ve been affected, what I can do. We see ourselves as isolated individuals all seeking personal encounters with God, wherever we can find them. Sadly, this reflects our individualistic, me-obsessed culture. Rather than seeing ourselves as part of a worship community, we become worship consumers. We want worship on demand, served up in our own time, and with our own music.

Bob Kauflin

CATEGORY	CUISINE	TAG	YIELD
Eggs, Meats			1	Servings

INGREDIENTS

1		UNTENDERIZED flank steak
		Freshly-ground black pepper
2	lg	White onions
4	tb	BUTTER
2		Cloves garlic; finely chopped
2	c	Soft (fresh) bread crumbs; preferable from wheat bread
1/2	c	Freshly-grated Parmesan (I use Asiago or Parmagiano Reggiano)
2	tb	Drained capers
4	tb	Finely chopped celery with leaves
1/4	ts	Thyme
2	tb	Chopped parsley
10	sl	Bacon
2	c	Beef stock or dry red wine (I use a fine red wine)

INSTRUCTIONS

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 one-quarter 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 1/2 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 medium-to-light 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
McGibbony-Mangum <pmangum@primenet.com> on Oct 31, 1997

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