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.
