Rice Stuffed Steak
Serves 4
     1. Brown the sausage in a sauté pan. Remove all but ½ teaspoon of
         fat. Add the onions, garlic, mushrooms, celery and parsley. Sauté
         until limp.
     2. In a saucepan, melt the butter. Add the rice and sauté until brown.
         Add the sausage mixture to the rice and stir. Add the sage, black
         pepper, bay leaf and dry mustard. Gently add the broth and bring
         the rice to a boil. Stir once.
     3. Cover the rice with a tight fitting lid. Simmer until rice is just tender
         (15-20 minutes). Do not over cook the rice. Gently stir in the grated
         Romano cheese.
     4. Using a meat mallet, flatten the steak until thin. Try not to tear the
         meat. Place the rice in the center of the flank steak.  Roll in a jelly
         roll form starting with the short end of the steak. Tie the ends with
         twine as well as the middle to secure the stuffed steak.
     5. Place the roll (with the open ended flap up) on a rack in a roasting
         pan. Bake in a preheated 350º F oven for 1 hour. Slice the meat,
         remove the string and then serve.
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