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.