Rolled stuffed flank steak
Flank steak is a very hearty, flavorful cut of beef.
It is somewhat flat and wide which makes it perfect for rolling up and grilling.
Although the flank steak is somewhat flat, you want to try to make it even flatter by pounding it out
with the flat side of a meat tenderizer, or a mallet. Cover it with plastic wrap and start from the middle working your way out to the edges until it gets a bit more even in thickness.
Next, with the grains of the meat facing horizontal to you, roll the steak up as tightly as possible.
Then using pieces of butchers twine, tie the roll snugly in 5 or 6 places to hold it together while cooking.
Then rub a light coat of olive oil over the entire roll and a generous amount of salt and pepper.
Set up your grill for direct grilling with medium high heat.
Grill the steak roll on all sides to get a nice even char over the entire surface. Cook until it reaches an internal temp of 135 deg. If you have reached the desired char and color but it is still not up to temp, then move it to the side away from direct heat to finish it.
Remove the steak from the grill and let rest for 10 minutes. Carefully cut and remove the twine.
Then using a very sharp knife, cut the steak into slices about the width of your thumb.
The great part about rolled stuffed flank steak is that there are no rules about what you can stuff inside it!
Be creative! Use your favorite style of flavors. Italian, Greek, Indian, Asian, Spanish. Whatever you can imagine parring with a good hearty steak!