Master flank steak roulade

1      thin piece    marinated flank steak -- (about 3/4 pound)
   2      cups          reserved Stir-Fried Napa Cabbage Slaw
                        Filling
                        Salt and pepper
     1/2  cup           plain cream cheese
     1/4  cup           plain goat cheese
     1/4  teaspoon      wasabi -- (Japanese green
                        -- horseradish
                        powder)
   2      tablespoons   minced pickled ginger
   1                    soft Armenian-style flat bread

INSTRUCTIONS: Place meat on a cutting board and top with cabbage mixture.
Sprea
d evenly and, beginning with one of the long sides, tightly roll up steak.
The 
finished roulade should be 2 to 2 1/2 inches in diameter. Secure with 4
toothpi
cks.

Season with salt and pepper and place on hot grill and cook to desired
doneness
. Watch carefully and turn as needed. Let roulade cool to room temperature,
the
n wrap well and refrigerate up to 3 days.

When ready to serve, remove from refrigerator.

Combine cream cheese, goat cheese, wasabi and pickled ginger; mix well.

Place flat bread on a work surface and spread a very thin, even layer of
the ch
eese mixture on it. Remove toothpicks from roulade, then place roulade
along on
e of the long sides of the bread. Roll up the meat in the bread, keeping
roll v
ery tight. Trim off any excess bread and wrap entire roll tightly in
plastic wr
ap. Refrigerate 30 minutes.

To serve: Using a serrated knife, carefully cut roll into 1/2-inch slices.
Serv
e with a green salad.

Serves 4.

PER SERVING: 370 calories, 22 g protein, 18 g carbohydrate, 25 g fat (13 g
satu
rated), 81 mg cholesterol, 281 mg sodium, 3 g fiber. -

By: DAN BOWE, Special to The SF Chronicle

 from the Frozen Assets List by SuzyWert@aol.com on Aug 9, 1998.