Rolled Stuffed Flank Steak

• 2 pounds beef, flank steak (london broil)
• 1 teaspoon black pepper
• 1 cup bread crumbs fresh
• 3/4 cup celery
• 1 cup onions
• 1/4 cup butter
• 1/2 teaspoon salt
• 18 teaspoon white pepper
• 18 teaspoon thyme ground
• 1 x water
• 1/4 cup flour, all-purpose
• 1/4 teaspoon ginger ground

1. Score flank on both sides, in a diagonal cross-hatch pattern.
2. Rub with pepper all over.
3. Combine breadcrumbs, celery, onions, salt, thyme, one-fourth the butter, white pepper, and just enough water to make a thick paste-mix well spread paste onto steak, leaving a 1-inch border all around.
4. Roll up lengthwise and secure with a string.
5. Dredge in flour, patting with your hands to remove excess.
6. Heat 2 tablespoons butter in a dutch oven over a moderate flame.
7. Add steak and brown well on all sides.
8. Add 1 cup water, bring to a boil, reduce heat to very low, cover and simmer for 2 hours.
9. Remove to a serving platter, remove string and keep warm.
10. Combine ginger, cornstarch and 2 tablespoons water-mix well, add to dutch oven and place on a medium-low flame heat and stir until thickened.
11. Pour into a gravy boat and serve along-side hot steak.

beef, black pepper, bread crumbs fresh, celery, onions, butter, salt, white pepper, thyme, water, flour, ginger ground

Taken from recipeland.com/recipe/v/rolled-stuffed-flank-steak-37195 (may not work)