Stuffed and Grilled Flank Steak

Flank steak is an ideal cut of meat for stuffing. It is already in the desired shape, except it is too thick to roll around the stuffing as it comes from the market. Splitting it in half and pounding it to a uniform thickness makes one ready for stuffing.

1 2-pound flank steak

Olive oil for brushing

Salt

Fresh ground black pepper

Prepare the stuffing (recipe follows). Lay the steak flat on a cutting board. Place a hand on top and begin to slice down the center of the long edge of the steak, with a sharp knife. Cut the full length of the steak.

Lift the top flap of the steak and begin slicing to enlarge the flap. Use caution to stay in the center of the steak.

Cut to within 1/4 to 1/2 inch of the back of the steak, then fold the top flap back flat. Do not worry if the meat is not perfectly square or some areas are thicker than others. Place the meat between two pieces of plastic wrap and carefully pound the thicker areas and the ridge in the middle where the fold is.

Lightly season the meat with salt and pepper. Spread the stuffing evenly over the meat leaving a narrow space free of stuffing around the edges. Leave a slightly wider space free of stuffing on the edge to be rolled last.

A nearly rectangular steak is preferred, but an irregular shape will work just as well. Notice the shape of the steak pictured above. Begin rolling the meat as tightly as possible. If irregularly shaped roll such that the widest edge is rolled last. Once rolled, tie butcher string tightly around the roll approximately every 1 ½ to 2 inches. Fold the ends up and tie a string lengthwise around the roll. Tie an additional string around the middle and both ends to secure the lengthwise string. This may seem like overkill, but the last thing you want is for the roll to come apart while on the grill. The meat role can be prepared ahead of time, wrapped in plastic wrap, and refrigerated.

Prepare the grill for hot indirect cooking. Brush all sides of the meat with oil and season lightly with salt and pepper. Place the meat directly over the fire and cook for 5 minutes on each of its 4 sides (20 minutes total), lid closed. Move the meat to indirect, parallel to the fire. Continue cooking lid closed until done (approximately 15 to 25 minutes, internal meat temperature of 125°F), depending upon the size of the steak. Remove the steak to a cutting board and tent with aluminum foil for 10 minutes.

Stuffing

1/2 large onion, diced

1 large clove garlic, minced

1 tablespoon olive oil

1/2 cup diced fresh mushrooms (3 medium)

1/4 cup chopped walnuts

1/4 cup chopped fresh parsley

1 1/2 cups whole grain bread, cubed (2 small slices)

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1/2 teaspoon salt

5 – 6 cranks of fresh ground black pepper

2 tablespoons melted butter

1/2 cup dry red wine.

Combine the first 3 ingredients (onion through oil) in a small skillet and sauté until tender. Combine the onion mixture with the remaining ingredients in a mixing bowl and thoroughly mix.