Because of this great attention to detail, sometimes the recipes that result are a little too involved for this cook's taste. I tried making their oven steak fries a couple of times, but the sheer number of steps quickly wore me out.
Recently, however, I was intrigued by the title "The Best Grilled Stuffed Flank Steak". I had a flank steak, I had a grill. It was time to get cooking.
1. Butterfly the 2-3 pound flank steak (lay it parallel with the counter), leaving 1/2 inch at the top to "hinge" it open.
2. Open the steak up and pound it flat, trimming the rough edges.
3. Rub with your herb mixture, and add your fillings. (see below for what I added).Roll the steak away from you to form a tight log.
4. Place the steak seam-side down and tie with string at 1 inch intervals.
5. Skewer the steak directly through each string. (No, I didn't just turn into a sasquatch. The hubs helped!)
6. Slice the steak between strings into pinwheels.
A couple of extra hints to keep in mind:
3. Soak your skewers in water for at least 30 minutes before using.
4. Be conservative with your filling amount (have you ever tried to roll an overstuffed burrito?).
For the herb mixture:
2 garlic cloves, minced
3 tablespoons basil, finely chopped
3 tablespoons parsley, finely chopped
salt and pepper
1-1 1/2 tablespoons olive oil
For the filling:
these are approximate
1/4 cup sun-dried tomatoes, chopped
2 tablespoons capers
2 ounces goat cheese, crumbled