Rice-Stuffed Flank Steak

Ingredients

• 0.8 pound flank steak 
• 0.8 cup broccoli florets fresh chopped
• 0.1 teaspoon ground pepper 
• 0.5 cup mushrooms fresh sliced
• 0.5 cup mushrooms fresh sliced
• 1 teaspoon garlic powder 
• 2 ounces gouda cheese smoked shredded
• 0.1 teaspoon liquid smoke 
• 1 tablespoon soy sauce reduced-sodium
• 2 tablespoons onion chopped
• 2 tablespoons bell pepper sweet red chopped
• 0.1 teaspoon lawry's seasoned salt 
• 0.7 cup water 
• 0.5 cup rice white uncooked minute®
• 0.5 cup rice white uncooked minute®
• 3 tablespoons worcestershire sauce 

Equipment

• sauce pan
• oven
• baking pan
• ziploc bags

Directions

1. Starting along one long side, cut a horizontal slit through the steak to within 1/2 in. of the opposite side, forming a pocket.
2. In a large resealable plastic bag, combine the Worcestershire sauce, soy sauce, garlic powder and Liquid Smoke if desired; add the steak. Seal bag and turn to coat; refrigerate for at least 30 minutes.
3. Meanwhile, in a small saucepan, combine the broccoli, water, mushrooms, onion and red pepper. Bring to a boil. Stir in rice; cover and remove from the heat.
4. Let stand for 5-10 minutes or until water is absorbed. Fluff with a fork; stir in the remaining ingredients.
5. Drain and discard marinade. Stuff steak with 1 cup rice mixture.
6. Transfer to an 8-in. square baking dish coated with cooking spray.
7. Place remaining rice mixture around stuffed steak. Cover and bake at 350° for 40-45 minutes or until meat is tender.