Ham and cheese pockets and stuffed flank steak are some popular Katie Brown recipes. The first recipe uses six ingredients while the second recipe uses nine.
To make the ham and cheese recipe, preheat the oven to 375 degrees Fahrenheit, and line a baking sheet with parchment paper. Take 1 package of refrigerated dinner rolls, flattening each on a lightly floured surface to about 4 inches wide . Divide 1 1/2 cups of cheddar cheese and 3/4 cup of diced ham into the center of each roll, roll them shut, and pinch the ends closed.
Place each roll, seal side down, on a baking sheet. Brush the rolls with an egg wash made from 1 egg beaten with 1 tablespoon of water. Bake for 20 minutes or until the tops are golden.
To make the stuffed flank steak, trim any excess fat off of 1 1/2 pounds of flank steak, and butterfly the steak. Cut 1 zucchini into strips. Coat the zucchini and nine button mushrooms with olive oil, salt and pepper, and cook them in a grill pan for a couple minutes on each side. Layer the zucchini, mushrooms and 1 jar of roasted red peppers cut into strips on the opened steak. Close the steak, securing it with kitchen string.
Rub the steak with olive oil and sprinkle on 2 tablespoons of chopped parsley, 1 tablespoon of chopped thyme, salt and pepper. Grill for about seven minutes on each side, and let it rest 10 minutes before slicing.