Master Flank Steak Roulade

1. INSTRUCTIONS: Place meat on a cutting board and top with cabbage mixture.
2. Sprea d evenly and, beginning with one of the long sides, tightly roll up steak.
3. The finished roulade should be 2 to 2 1/2 inches in diameter.
4. Secure with 4 toothpi cks. Seasoni with salt and pepper and place on hot grill and cook to desired doneness.
5. Watch carefully and turn as needed.
6. Let roulade cool to room temperature, the n wrap well and refrigerate up to 3 days.
7. When ready to serve, remove from refrigerator.
8. Combine cream cheese, goat cheese, wasabi and pickled ginger; mix well.
9. Place flat bread on a work surface and spread a very thin, even layer of the ch eese mixture on it. Remove toothpicks from roulade, then place roulade along on e of the long sides of the bread.
10. Roll up the meat in the bread, keeping roll v ery tight.
11. Trim off any excess bread and wrap entire roll tightly in plastic wr ap. Refrigerate 30 minutes.
12. To serve: Using a serrated knife, carefully cut roll into 1/2-inch slices.
13. Serv e with a green salad.
14. Serves 4. PER SERVING: 370 calories, 22 g protein, 18 g carbohydrate, 25 g fat (13 g satu rated), 81 mg cholesterol, 281 mg sodium, 3 g fiber.
15. - By: DAN BOWE, Special to The SF Chronicle from the Frozen Assets List.