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Birthday Rolled Flank Steak

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Friday, November 10, 2006

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Birthday Rolled Flank Steak
Bon Appetit Archives

(Begin preparation 1 day ahead.)

2 eggs, lightly beaten
1/2 cup plus 2 tablespoons matzo meal
1/3 cup water
1 small carrot, grated
1 tablespoon chicken fat
1/2 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon baking powder
1/4 teaspoon garlic powder
1- to 1 1/2-pound flank steak, trimmed, scored and cut to form rectangle
Salt and freshly ground pepper
2 tablespoons vegetable oil
1 1/2 cups beef broth
2 tablespoons chili sauce
1/2 teaspoon Worcestershire
1 bay leaf

For stuffing, combine eggs, matzo meal, 1/3 cup water, carrot, chicken fat, salt, sugar, baking powder and garlic powder in a large bowl and mix well, adding more water if stuffing appears too dry.
Spoon stuffing over steak, spreading almost to edges. Roll up, then tie at intervals with string (or use skewers). Sprinkle with salt and pepper to taste. Heat oil in a large skillet over medium-high heat. Add rolled steak and brown on all sides. Reduce heat to low. Add broth, chili sauce, Worcestershire and bay leaf. Cover and simmer until tender, about 2 hours, turning several times. Remove steak from cooking liquid. Discard bay leaf. Transfer liquid to small bowl. Cover and refrigerate.
Let steak cool to room temperature. Cover and refrigerate at least 8 hours, or until well chilled, and slice.
Heat cooking liquid. Add meat slices and cook about 8 to 10 minutes.
Serves 4 to 6.
 

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