This wild rice stuffed flank steak combines the rich, nutty flavor of wild rice with the savory taste of flank steak. The steak is seasoned with garlic, soy sauce, and black pepper, then stuffed with a Parmesan-infused wild rice mixture. Rolled and roasted with beef broth and powdered ginger, it results in a tender, flavorful dish. For a complete meal, serve it with roasted vegetables like carrots and Brussels sprouts, or a fresh green salad. A light dessert, such as a fruit sorbet or a lemon tart, would complement the meal perfectly.

Ingredients

• 1.5-2 pounds flank steak
• 1 cup uncooked wild rice
• ½ cup Parmesan cheese
• 1 clove garlic, minced
• 2 tablespoons soy sauce
• ½ teaspoon black pepper
• 14 ounces beef broth
• ¾ teaspoon ground ginger

Directions

1. Prepare the wild rice: Rinse the wild rice under cold water. In a medium saucepan, combine the wild rice with 3 cups of water. Bring to a boil, then reduce the heat, cover, and simmer for about 45-50 minutes, or until the rice is tender and the water is absorbed. Drain any excess water if necessary. Stir in the Parmesan cheese.
2. Prepare the flank steak: Lay the flank steak flat and make shallow diagonal cuts on one side to create a diamond pattern. Be careful not to cut all the way through.
3. Season the steak: Rub both sides of the steak with minced garlic and brush with soy sauce. Sprinkle the cut side with black pepper.
4. Stuff the steak: Spread the cooked wild rice mixture over the cut side of the steak. Starting from one long side, roll the steak over the rice to form a roll. Secure with butcher’s twine or toothpicks.
5. Cook the steak: Place the rolled steak in a roasting pan. Pour the beef broth over the top and sprinkle with ground ginger. Roast in a preheated oven at 350°F (175°C) for 45-75 minutes, basting occasionally, until the desired doneness is reached.
6. Serve: Let the steak rest for a few minutes before slicing into 1-inch pieces. Serve and enjoy

Tips

• Metric equivalents

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