Seduction Steak

• 0.5 (10 ounce) package broccoli, chopped frozen, cooked drained and squeezed dry
• 2 12 ounces garlic-herb cheese
• 1 lb flank steak, trimmed of fat
• 18 teaspoon salt & pepper
• 12 cup canned beef broth
• 1 tablespoon oil
• 13 cup wine, dry red
• 1 14 teaspoons flour and 1 teaspoon butter, mashed to paste

1. Mix the broccoli and cheese with a fork.
2. Sprinkle meat with salt & pepper.
3. Spread broccoli mixture on one side of meat, leaving about a 1" boarder.
4. Starting from one long side, roll up meat like a jelly roll.
5. Tuck the ends under, securing them with wooden picks, if necessary.
6. Securely tie meat once or twice lengthwise and then crosswise at 1" intervals.
7. In a deep, heavy, stainless steel 10" skillet, heat oil over high heat.
8. When very hot, add meat and brown on all sides about 5 minutes.
9. Pour off fat from the pan.
10. Add broth and wine, bringing to a boil, reduce heat to low, cover and cook about 18 minutes for medium rare (140 internal temp).
11. Transfer meat to a warmed platter and cover loosely with foil.
12. Whisk butter-flour paste into pan juices, raise heat to moderate and cook 2 minutes, whisking constantly, until thick and bubbly.
13. Discard strings and picks from the meat.

broccoli, garlic, flank steak, salt, beef broth, oil, wine, flour

Taken from www.food.com/recipe/seduction-steak-401498 (may not work)