This is a great little recipe for flank steak cooked in a SchlemmerTopf glazed clay roaster. Preparation time is less than an hour after the meat has been thawed.

INGREDIENTS:

1 flank steak
Salt, pepper, flour
4 cups bread cubes
3/4 cup chopped celery
2 small onions, chopped
1 1/2 teaspoons sage

Before starting the preparation soak the lid of the glazed SchlemmerTopf clay roaster for about 15 minutes. Lightly score the flank steak crosswise to increase the heat received by the flank steak. Sprinkle the steak with salt, pepper and dredge with flour and then proceed to pound with a mallet or potato masher.

Combine the bread cubes, onions, celery and sage in a separate container. Moisten this mixture with water and use salt and pepper to season to taste; garlic may also be added to suit the cook’s taste. Spread this mixture over the flank steak as a stuffing, roll the steak and use string or toothpicks to hold the roll together.

Place the flank steak into the SchlemmerTopf clay roaster and cover. Put the entree into a cold oven and then set temperature to 425 degrees F. Bake for 2 hours.

Serve the flank steak with fresh steamed vegetables and a Chardonnay for a complete meal.

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