Rice-Stuffed Flank Steak

• 1 beef flank steak (3/4 pound)
• 3 tablespoons Worcestershire sauce
• 1 tablespoon reduced-sodium soy sauce
• 1 teaspoon garlic powder
• 1/8 teaspoon Liquid Smoke, optional
• 3/4 cup fresh broccoli florets, chopped
• 2/3 cup water
• 1/2 cup sliced fresh mushrooms
• 2 tablespoons chopped onion
• 2 tablespoons chopped sweet red pepper
• 1/2 cup uncooked instant rice
• 2 ounces smoked Gouda cheese, shredded
• 1/8 teaspoon seasoned salt
• 1/8 teaspoon cayenne pepper

1. Starting along one long side, cut a horizontal slit through the steak to within 1/2 in. of the opposite side, forming a pocket.
2. In a large resealable plastic bag, combine the Worcestershire sauce, soy sauce, garlic powder and Liquid Smoke if desired; add the steak. Seal bag and turn to coat; refrigerate for at least 30 minutes.
3. Meanwhile, in a small saucepan, combine the broccoli, water, mushrooms, onion and red pepper. Bring to a boil. Stir in rice; cover and remove from the heat. Let stand for 5-10 minutes or until water is absorbed. Fluff with a fork; stir in the remaining ingredients.
4. Drain and discard marinade. Stuff steak with 1 cup rice mixture. Transfer to an 8-in. square baking dish coated with cooking spray. Place remaining rice mixture around stuffed steak. Cover and bake at 350u0b0 for 40-45 minutes or until meat is tender.

worcestershire sauce, soy sauce, garlic, liquid smoke, fresh broccoli florets, water, mushrooms, onion, sweet red pepper, rice, gouda cheese, salt, cayenne pepper

Taken from www.tasteofhome.com/recipes/rice-stuffed-flank-steak/ (may not work)