Tuesday, August 19, 2014

stuffed flank steak... 40 minutes

the goods:

2 tablespoons extra-virgin olive oil
4 garlic cloves, minced
1 medium onion, thinly sliced
2 teaspoons dried Italian seasoning
2 teaspoons fresh thyme leaves
3 roasted red peppers (from a jar)
1 flank steak
2 roma tomatoes, thinly sliced
1/2 cup panko
1 cup sliced provolone cheese
1/2 cup basil leaves

Coat a large saute pan with olive oil and add garlic, onion, Italian seasoning, thyme, and red peppers. Season with salt and pepper and saute until onion is caramelized, 7 to 8 minutes. Set aside to cool. Place the steak on a clean cutting board, using a sharp knife, carefully make a flat cut down one long side of the steak, so you can open the steak like a book. Spread onion mixture down one side of steak, top with tomato slices, panko, cheese, and basil leaves. Fold the flap of beef over the top to cover. Using a bamboo skewer, thread the steak along the cut edge to seal the steak back together and hold in the filling. Heat grill to medium-high and clean and oil hot grates. Season steak with salt and pepper, then grill for 6-7 minutes on each side. Let steak rest 5 minutes before slicing crosswise and serving.

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