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Stuffed flank steak

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Ingredients/Components

salt
butter
ground cloves - 1/4 tsp
red wine vinegar
cloves garlic, minced - 2 item
chili powder - 1 tsp
salt and pepper - 1/2 tsp
olive oil - 2 Tbsp
ground black pepper - 1 tsp
ground cumin - 1 tsp
oregano leaves, crushed - 2 tsp
bay leaves - 2 item
dry bread crumbs - 1 c
each - 2 flank
onion, chopped fine - 3/4 c
zucchini, shredded - 3/4 c
cilantro leaves, chopped - 3 Tbsp
Jack cheese, cut into 8 1/4-inch thick slices - 6 oz

How to make stuffed flank steak:

Marinade:6 Tbsp. red wine vinegar2 tsp. oregano leaves, crushed1 tsp. ground black pepper2 bay leaves2 Tbsp. olive oil1 1/2 tsp. salt2 cloves garlic, minced1/4 tsp. ground cloves Stuffing:3 Tbsp. butter3/4 c. zucchini, shredded3 Tbsp. cilantro leaves, chopped1 tsp. ground cumin1/2 tsp. salt and pepper1 c. dry bread crumbs6 oz. Jack cheese, cut into 8 1/4-inch thick slices3/4 c. onion, chopped fine2 cloves garlic, minced1 tsp. chili powder In small bowl, combine all marinade ingredients except meat. Place each steak in Ziploc. Add equal amounts of marinade, zip and rotate to coat meat. Marinate 2 to 3 hours.

Stuffing: Melt butter in skillet, saute onion, zucchini and garlic for 4 minutes. Add cilantro, chili powder, cumin, salt and pepper. Stir in bread crumbs, saute until golden brown. Spread stuffing evenly on surface of meat. Place cheese slices on upper third of longest side of meat. Tightly roll steak using string to secure (tie approximately 1-inch intervals). Grill over medium hot coals for 15 minutes total. Turn 3 times; allow to stand 5 minutes. Remove string, slice to expose stuffing. Serve.

Recipe categories: Main dish, Beef, Steak.

Rating:

3.5

Average rating: 3.5, total votes: 8

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