Stuffed & Grilled Flank Steak
These are easy to make, delicious, and look great on the plate. You can turn an inexpensive cut of meat into a gourmet meal. Also can be prepared ahead of time and grilled later. Good for parties.
Yield: 4 Servings Ready in 2 hours
71 people trying soon
|-- Marinade --|
|1/2 cupdry red wine; - whatever is on hand|
|1/2 cupSoy sauce; - low sodium|
|2 tablespoonsgarlic; - finely minced|
|2 tablespoonsBrown Sugar; - or a tbs. of molasses|
|1 tablespoonTomato paste|
|1 teaspoonBlack pepper; - fresh ground|
|1 teaspoonRed pepper flakes|
|-- Meat --|
|1 1/2 poundsFlank Steak; - Large, Thin slices|
|-- Filling --|
|1 recipeCreole Hash Browns; - see recipe #183259|
Stuffed & Grilled Flank Steak Preparation
Combine marinade ingredients in a large zip-top bag. Allow sugar to dissolve and set aside.
If your flank steak is the thick version gently slice it lengthwise to butterfly it into a thin sheet (about 1/4 inch thick). Many meat markets (particularly Hispanic shops) sell this cut already sliced thin as Milinesa or Chicken Fried Steak. If you can find it, this saves a lot of time and effort. Once the meat is in thin sheets, place it in the bag of marinade. Allow it to rest at least 30 minutes. A couple of hours is even better. If you're using bamboo or wooden skewers, place them in the bag as well to get soaked through and prevent burning.
While the meat marinates, make the filling. Use recipe http://www.bigoven.com/recipe183259 or whatever similar recipe suits your pleasure.
When you're ready to start fire up your grill. You'll want one section medium-high (to sear and mark the meat) and another medium-low (to finish the cooking without burning). You can also use a cast-iron grill pan on the stove and finish in the oven (about 320F) if you're doing this indoors.
Take each slice of meat and lay it out flat. Spoon a line of filling down the middle of the slice, going with the grain of the meat. Allow a bit of space at the ends as well as the sides to you can close up the roll. Do this with as many slices of meat you have, distributing the filling equally among the rolls. With each roll, carefully flip one side of the meat over the center and tuck it around the filling. Now bring the other side over to form a long roll. Pick up the end flap and thread a skewer through it and along the seam where the sides overlap. Pick up the opposite end flap and skewer it in place to completely seal the filling inside the meat.
You can also tie the rolls with loops of butcher string (soaked in the marinade) if that's easier for your situation. Just don't use any plastic or wax-coated string.
Grill the meat rolls on the hot grill. Turn them to get grill marks on all sides and cook the outside evenly. It should take about 10-12 minutes altogether to grill the rolls. Then move them to the cooler side (or into the oven) to allow them to heat completely through turning them once after a couple of minutes. About 5-6 minutes should do it for this step.
Remove the finished rolls to a cutting board and tent them with some foil to rest for about 10 minutes. While the meat is resting get your plates setup and serve anything else that needs to go on the plates (like grilled garlic bread or a side vegetable)
When rested, slice the meat rolls at 1 inch intervals across but at a slight diagonal. This forms a series of rounds that may be stacked on plate for presentation.
Adapted from: "Cuisine at Home", Aug. 2010 issue.
This has become a family favorite. I buy the meat whenever it is on sale and store it in two-roll vacuum bags already marinated. It keeps in the freezer for up to 2 months so I can thaw out a bag of meat and bag of filling to prepare a quick dinner for the grill.
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