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Thursday, August 5, 2010

Herb Stuffed Flank Steak

This next bridal shower recipe comes from my mom. She always finds wonderful, healthy recipes! I struggled a bit with getting a decent picture, this was a lot yummier than the pictures look! I loved the herb-goat cheese filling and along with the marinade, I thought it made a wonderful dish. Pictured here with Smashed New Potatoes.



Ingredients:
For the marinade:
1/4 cup red wine
2 tablespoons freshly squeezed lemon juice
1 tablespoon low-sodium soy sauce
1/2 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil

For the meat and stuffing:
1 (1 1/2 to 1 3/4 pound) flank steak
4 cloves garlic
1/2 cup chopped flat-leaf parsley
1 tablespoon chopped fresh thyme
2 teaspoons grated lemon zest
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon extra-virgin olive oil
1/3 cup crumbled fresh goat cheese

Directions:
For the marinade:
Combine the wine, lemon juice, soy sauce and pepper in a 1-gallon resealable plastic food storage bag; seal and shake to combine. Add the oil and set aside.

For the meat and stuffing:
Place the meat on a work surface with a short end facing you. Use a long, thin knife to butterfly the meat, opening it like a book. Place the opened steak in the bag with the marinade, seal and refrigerate for 1 hour, turning once.

Preheat a gas or charcoal grill to medium. If using charcoal, mound the briquettes toward one side of the grill for direct and indirect heat.

Place the garlic on a cutting board. Use a heavy knife to chop and smear it into a paste. Transfer to a small bowl and add the parsley, thyme, lemon zest, salt, pepper and oil.

Remove the steak from the marinade and pat it dry with paper towels; discard the marinade. Lay the meat on a work surface so that what was the seam lies horizontally, with the grain of the meat running from left to right. Cover the meat with the filling, leaving a 1-inch margin at the top. Sprinkle the goat cheese over the filling. Working from the bottom, roll up the steak like a jelly roll. Thread toothpicks along the edge to keep the roll closed.

Grill the meat over direct heat, turning it every 3 minutes to brown it on all sides; this should take 9 minutes total. If using a gas grill, turn off the center row burners. If using charcoal, move the meat to indirect heat. Cover and grill the meat; check for doneness at 8 minutes and remove the steak from the grill when an instant-read thermometer inserted in the center registers 130 degrees for medium-rare. Let the steak rest for 10 minutes, then remove the toothpicks and cut crosswise into slices. Serve warm

Serves: 6
Calories per serving: 269


Labels: , ,

9 Comments:

Blogger Alice said...

Maybe drizzle some sauce and sprinkle with parsley, for better effect?

August 5, 2010 at 11:59 AM  
Blogger Sarah said...

This looks so good! I want to try this, thanks for sharing :)

August 5, 2010 at 2:08 PM  
Blogger Keisha - Cupcake Wishes & Birthday Dreams said...

That looks soooo good - I love Flank steak.

August 5, 2010 at 3:37 PM  
Blogger Melaina25 said...

I've bookmarked this, it sounds really good!

August 5, 2010 at 5:37 PM  
Anonymous Kimberly said...

This looks fantastic!

August 6, 2010 at 9:12 AM  
Blogger Christy said...

WOWza! that looks amazing - I would like to crawl through the screen for a bite! I rarely cook flank steak but will be trying this soon!
thanks for stopping by my blog. I love SITS!

August 6, 2010 at 2:05 PM  
Anonymous Anonymous said...

Thanks for good stuff

October 19, 2010 at 1:04 PM  
Anonymous Anonymous said...

Helpful blog, bookmarked the website with hopes to read more!

October 21, 2010 at 11:48 AM  
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August 17, 2011 at 12:51 AM  

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C + C Marriage Factory: Herb Stuffed Flank Steak

Herb Stuffed Flank Steak

This next bridal shower recipe comes from my mom. She always finds wonderful, healthy recipes! I struggled a bit with getting a decent picture, this was a lot yummier than the pictures look! I loved the herb-goat cheese filling and along with the marinade, I thought it made a wonderful dish. Pictured here with Smashed New Potatoes.



Ingredients:
For the marinade:
1/4 cup red wine
2 tablespoons freshly squeezed lemon juice
1 tablespoon low-sodium soy sauce
1/2 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil

For the meat and stuffing:
1 (1 1/2 to 1 3/4 pound) flank steak
4 cloves garlic
1/2 cup chopped flat-leaf parsley
1 tablespoon chopped fresh thyme
2 teaspoons grated lemon zest
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon extra-virgin olive oil
1/3 cup crumbled fresh goat cheese

Directions:
For the marinade:
Combine the wine, lemon juice, soy sauce and pepper in a 1-gallon resealable plastic food storage bag; seal and shake to combine. Add the oil and set aside.

For the meat and stuffing:
Place the meat on a work surface with a short end facing you. Use a long, thin knife to butterfly the meat, opening it like a book. Place the opened steak in the bag with the marinade, seal and refrigerate for 1 hour, turning once.

Preheat a gas or charcoal grill to medium. If using charcoal, mound the briquettes toward one side of the grill for direct and indirect heat.

Place the garlic on a cutting board. Use a heavy knife to chop and smear it into a paste. Transfer to a small bowl and add the parsley, thyme, lemon zest, salt, pepper and oil.

Remove the steak from the marinade and pat it dry with paper towels; discard the marinade. Lay the meat on a work surface so that what was the seam lies horizontally, with the grain of the meat running from left to right. Cover the meat with the filling, leaving a 1-inch margin at the top. Sprinkle the goat cheese over the filling. Working from the bottom, roll up the steak like a jelly roll. Thread toothpicks along the edge to keep the roll closed.

Grill the meat over direct heat, turning it every 3 minutes to brown it on all sides; this should take 9 minutes total. If using a gas grill, turn off the center row burners. If using charcoal, move the meat to indirect heat. Cover and grill the meat; check for doneness at 8 minutes and remove the steak from the grill when an instant-read thermometer inserted in the center registers 130 degrees for medium-rare. Let the steak rest for 10 minutes, then remove the toothpicks and cut crosswise into slices. Serve warm

Serves: 6
Calories per serving: 269


Labels: , ,