Why Try? This grilled and stuffed steak creation tastes amazing and is not that hard to do. Grab some twine and tie one on this summer! Foodie Byte: When tying the steak, start at the outsides and work your way towards the middle. View step-by-step photos at right to see how it all comes together. Copyright 2011. The Food Channel®. All Rights Reserved. For permission to use in a printed cookbook or commercial website, please contact Editor.
Provided by @MakeItYours
Number Of Ingredients 13
Steps:
- For the marinade: combine all ingredients and mix well. Set aside.
- Butterfly flank steak. With one of the long sides not short sides, facing you, run knife through middle thickness leaving ½-inch at the long opposite end as a "hinge." Do not cut all the way through.
- Place steak in 9 x 13 pan, exposing all cut sides, and marinate overnight in refrigerator.
- (Next day) Heat grill to medium heat.
- Lay steak open. Place 4 pepper halves on steak to cover completely. Sprinkle with 1 tablespoon parsley.
- Cover with prosciutto slices, basil leaves and sprinkle with Parmesan along with the remaining 2 tablespoons parsley and pepper.
- Roll up from a long side jellyroll style. Tie at 2-3 inch intervals with kitchen string.
- Place steak on grill, cooking until desired doneness or until internal temperature reaches 145°F, turning frequently.
- Transfer steak to a cutting board, tent with foil, and let rest for 10 minutes.
- Remove twine and slice steak, crosswise, into ½-inch thick slices.
- OVEN BRAISED FLANK STEAK:
- Preheat oven to 350°F.
- Prepare flank steak per directions through step 7.
- Combine 1/4 cup olive oil, balsamic vinegar, garlic cloves, parsley and black pepper in shallow baking dish.
- Bake 15 minutes; baste with juices and bake an additional 20 minutes.
- Let meat rest at least 10 minutes before slicing.
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