Viking RDMOR206SS Convection Cookbook - Page 17

Steak Roulade, Oriental Flank Steak

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Steak Roulade 1/4 cup red wine 1/4 cup soy sauce 1/4 cup vegetable oil 11/2 pounds flank steak 1 medium onion, diced 1 stalk celery, diced 1/2 green pepper, diced 1/2 cup sliced mushrooms 2 tablespoons margarine or butter 1/2 cup seasoned bread crumbs  Makes 4 servings Combine wine, soy sauce and oil in large dish. Add steak and marinate several hours. Combine remaining ingredients, except bread crumbs, in small bowl. Microwave at HIGH (100%) until vegetables are tender, 4 to 5 minutes. Stir in crumbs. Remove meat from marinade. Spread filling evenly over meat. Roll meat up, starting at narrow end. Tie securely with string. Place in glass pie plate and on low rack. Roast 30 minutes on HIGH MIX or until internal temperature reaches 130˚F. Per Serving: Calories: 461 Protein: 35 g. Carbohydrate: 13 g. Fat: 29 g. Cholesterol: 90 mg. Sodium: 536 mg. Oriental Flank Steak 1/4 cup sherry 2 tablespoons packed brown sugar 3/4 teaspoon salt 3 tablespoons soy sauce 3 tablespoons Hoisin sauce 3 tablespoons catsup 1 tablespoon minced fresh ginger 2 green onions, thinly sliced 1 to 11/2 -pound flank steak  Makes 4 servings Combine all ingredients except flank steak in medium bowl. Pour over steak. Marinate at least 2 hours or overnight. Preheat oven for broiling. Place flank on low rack. Broil in preheated oven 18 to 22 minutes for rare, 22 to 26 minutes for medium, brushing with marinade several times. Per Serving: Calories: 226 Protein: 22 g. Carbohydrate: 4 g. Fat: 13 g. Cholesterol: 60 mg. Sodium: 421 mg. 15

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15
Steak Roulade
³
cup red wine
³
cup soy sauce
³
cup vegetable oil
1
²
pounds flank steak
1
medium onion, diced
1
stalk celery, diced
²
green pepper, diced
²
cup sliced mushrooms
2
tablespoons margarine or butter
²
cup seasoned bread crumbs
Makes 4 servings
Combine wine, soy sauce and oil in large dish. Add steak and
marinate several hours.
Combine remaining ingredients, except bread crumbs, in
small bowl. Microwave at HIGH (100%) until vegetables are
tender, 4 to 5 minutes. Stir in crumbs.
Remove meat from marinade. Spread filling evenly over
meat. Roll meat up, starting at narrow end. Tie securely with
string. Place in glass pie plate and on low rack. Roast 30 min-
utes on HIGH MIX or until internal temperature reaches
130˚F.
Per Serving:
Calories:
461
Protein:
35 g.
Carbohydrate:
13 g.
Fat:
29 g.
Cholesterol:
90 mg.
Sodium:
536 mg.
Oriental Flank Steak
³
cup sherry
2
tablespoons packed brown sugar
±
teaspoon salt
3
tablespoons soy sauce
3
tablespoons Hoisin sauce
3
tablespoons catsup
1
tablespoon minced fresh ginger
2
green onions, thinly sliced
1 to 1
²
-pound flank steak
Makes 4 servings
Combine all ingredients except flank steak in medium bowl.
Pour over steak. Marinate at least 2 hours or overnight.
Preheat oven for broiling.
Place flank on low rack. Broil in preheated oven 18 to 22
minutes for rare, 22 to 26 minutes for medium, brushing
with marinade several times.
Per Serving:
Calories:
226
Protein:
22 g.
Carbohydrate:
4 g.
Fat:
13 g.
Cholesterol:
60 mg.
Sodium:
421 mg.