HERB-STUFFED GRILLED FLANK STEAK

Herb-Stuffed Grilled Flank Steak image

Marinated, stuffed and grilled, this steak is a special dinner for six.

Provided by Betty Crocker Kitchens

Categories Entree

Time 4h50m

Yield 6

Number Of Ingredients 12

Ingredients

3 tablespoons dry red wine
3 tablespoons olive oil
1 tablespoon fresh lemon juice
1 teaspoon beef-flavor instant bouillon
1 large clove garlic, minced
1 beef flank steak (2 lb)
3 tablespoons olive oil
1/4 cup finely chopped onion (1/2 medium)
3 cloves garlic, thinly sliced
2 tablespoons chopped fresh parsley
2 tablespoons Progresso™ plain bread crumbs
1 teaspoon grated lemon peel

Steps:

In large, shallow nonmetal dish or resealable food-storage plastic bag, mix all marinade ingredients. Make pocket in side of flank steak by cutting lengthwise almost but not completely through opposite side. Add steak to marinade; turn to coat. Cover dish or seal bag; refrigerate at least 4 hours or overnight to marinate.
In 8-inch skillet, heat oil over medium heat. Add onion; cook 2 minutes, stirring occasionally, until tender. Stir in garlic and parsley; cook and stir 1 minute. Add bread crumbs and lemon peel; cook and stir 1 minute. Remove from heat.
Heat grill. Remove steak from marinade; discard marinade. Fill pocket in steak with stuffing. Secure opening with toothpicks.
Place steak on gas grill over medium heat; cover grill. Cook 12 to 20 minutes, turning once, until steak is desired doneness. Cut steak across grain into 1/2-inch-thick slices.

Nutrition Facts : Calories 320, Carbohydrate 3 g, Cholesterol 85 mg, Fat 1, Fiber 0 g, Protein 33 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 135 mg, Sugar 0 g, TransFat 1/2 g