Master Flank Steak Roulade

• 1 piece beef, flank steak (london broil)
• 2 cups napa (Chinese) cabbage slaw
• 1 x salt and black pepper
• 1/2 cup cream cheese plain
• 1/4 cup goat (chevre) cheese plain
• 1/4 teaspoon wasabi powder
• 2 tablespoons ginger pickled
• 1 x bread flat, american, soft

1. INSTRUCTIONS: Place meat on a cutting board and top with cabbage mixture.
2. Spread evenly and, beginning with one of the long sides, tightly roll up steak.
3. The finished roulade should be 2 to 2 1/2 inches in diameter.
4. Secure with 4 toothpicks.
5. Season with salt and pepper and place on hot grill and cook to desired doneness.
6. Watch carefully and turn as needed.
7. Let roulade cool to room temperature, then wrap well and refrigerate up to 3 days.
8. When ready to serve, remove from refrigerator.
9. Combine cream cheese, goat cheese, wasabi and pickled ginger; mix well.
10. Place flat bread on a work surface and spread a very thin, even layer of the cheese mixture on it.
11. Remove toothpicks from roulade, then place roulade along one of the long sides of the bread.
12. Roll up the meat in the bread, keeping roll very tight.
13. Trim off any excess bread and wrap entire roll tightly in plastic wrap.
14. Refrigerate 30 minutes.
15. To serve: Using a serrated knife, carefully cut roll into 1/2-inch slices.
16. Serve with a green salad.

beef, cabbage, salt, cream cheese plain, goat, wasabi powder, ginger, bread

Taken from recipeland.com/recipe/v/master-flank-steak-roulade-40892 (may not work)