With a large sharp knife, score the steak to make a diamond pattern on both sides; sprinkle the steak with pepper.

In medium bowl, combine bread crumbs, celery, onion, 1 tbsp melted butter or margarine, salt, thyme, 1/8 teaspoon pepper and 2 tablespoons water; spread evenly on one side of steak, leaving a 1-inch border. Roll steak from a long side, jelly-roll fashion; secure with toothpicks or string. On waxed paper, coat meat lightly with flour.

In 5-quart Dutch oven over medium-high heat, in 2 tablespoons hot butter or margarine, cook the meat until well browned on all sides. Add 1 cup water; heat to boiling. Reduce heat to low; cover and simmer 2 hours or until meat is fork-tender, stirring liquid and adding water, if necessary. Place meat on warm platter: remove toothpicks or string and keep meat warm.

In cup, blend cornstarch and ginger with 2 tablespoons cold water until smooth; stir into hot liquid in Dutch oven and cook over medium heat, stirring constantly, until mixture is thickened. Stir in more water, if necessary. Serve gravy separately in sauceboat, to eat with steak.