Stuffed Flank Steak Teriyaki

By shirl1_

Partially cooked rice finishes cooking right in the meat

Ingredients

• 1 pound beef flank steak 3/4 inch thick
• 1/2 cup soy sauce
• 1/4 cup vegetable oil
• 2 tablespoons molasses
• 2 teaspoons dry mustard
• 1 teaspoon freshly grated gingerroot
• 1 clove garlic, minced
• 1 cup water
• 1/2 cup long grain rice
• 1 (8-ounce) can water chestnut sliced, drained
• 1/2 cup long grain rice
• 1/2 cup carrot shredded
• 1/4 cup green onion sliced
• Parsley sprigs

Details

Servings 4
Preparation time 30mins
Cooking time 90mins
Adapted from Family Circle

Preparation

Step 1

Cut a pocket lengthwise in flank steak. Place in a shallow baking dish.

In a small bowl, mix soy sauce,vegetable oil, molasses, mustard, ginger and garlic until well blended. Pour over meat, spooning some into pocket. Marinate for 30 minutes at room temperature, basting several times.

Meanwhile, in a medium saucepan over medium-high heat, bring water to boil, add chestnuts, rice, carrot and green onions, bring to a boil. Reduce heat to low, cover and simmer for 10 minutes or until rice is partially tender.

Preheat oven to 350�. Drain meat, reserving marinade.Add 1/4 cup of marinade to the rice mixture,Spoon rice stuffing into pocket of meat . Secure with wooden picks. Place in a 12 x 8 x 2-inch glass baking dish. Cover with foil. Basting occasionally, bake for 1 to 1 1/2 hours or until fork tender and edges are browned.

Transfer to a serving platter, slice across the grain and garnish with parsley.