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Rolled Teriyaki Steak

Rolled Teriyaki Steak recipe
photo by:kraft
Butterflied flank steak brushed with a zesty sauce is stuffed with pea pods, bell pepper and green onions and baked for an elegant Asian entrée.
time
prep:
30 min
total:
1 hr 15 min
servings
total:
6 servings
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What You Need

1/2
cup  A.1. Original Sauce
1/3
cup  teriyaki sauce
3
Tbsp.  GREY POUPON Dijon Mustard
1
 beef flank steak (1-1/2 lb.), butterflied
1/2
cup  snow peas, cut into thin strips
1/2
cup  thin red pepper strips
4
 green onions, trimmed

Make It

HEAT oven to 375°F.

MIX first 3 ingredients until blended.

OPEN steak on work surface; press to flatten. Spread with 1/4 cup sauce. Top with vegetables, with pieces parallel to short ends of steak. Roll up, starting at one short end; secure with wooden toothpicks. Place, seam-side down, in greased shallow pan; top with remaining sauce.

BAKE 40 to 45 min. or until done, basting occasionally with pan drippings. Let stand 5 min. Remove toothpicks before slicing the meat.

Kraft Kitchens Tips

Substitute
Prepare using A.1. Bold & Spicy Steak Sauce.
Variation
Tie kitchen string around the rolled up steak instead of securing with the toothpicks. Remove string before slicing the meat.
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