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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (237g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 109 (30%)|
|Amt Per Serving||% DV|
|Total Fat 12.2g||16 %|
|Saturated Fat 5g||25 %|
|Monounsaturated Fat 4.9g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 58.8mg||18 %|
|Sodium 696.5mg||24 %|
|Potassium 774.9mg||20 %|
|Total Carbohydrate 18.8g||6 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 18g|
|Protein 37.5g||54 %|
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Calories per serving: 361
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