Recipe: Garlic-Parsley Stuffed Flank Steak

GARLIC-PARSLEY STUFFED FLANK STEAK

FOR THE BEEF:
1 1/3 to 1 1/2 pounds flank steak
FOR THE MARINADE:
1/2 cup fresh lemon juice
6 tablespoons olive oil, divided use
1 teaspoon salt
1/2 teaspoon freshly ground pepper
FOR THE STUFFING:
6 garlic cloves
1/2 teaspoon salt
2 tablespoons minced jalapeno pepper
3/4 cup chopped Italian parsley
2 teaspoons grated lemon peel
1/4 teaspoon freshly ground pepper

Have butcher butterfly flank steak, or with knife cut steak horizontally in half, leaving one edge attached so steak opens like book.

In large resealable plastic bag, combine all marinade ingredients; mix well. Add steak. Seal bag; refrigerate 3 to 6 hours to marinate.

Meanwhile, place garlic on cutting board; sprinkle with 1/2 teaspoon salt. Mash garlic and salt together with side of chef's knife to form paste.

Heat the remaining 3 tablespoons oil in small skillet over medium heat until hot. Add garlic mixture; cook 1 minute or until garlic is fragrant and begins to soften.

Add jalapeno; cook 10 seconds. Place in small bowl; set aside to cool.

When cool, add parsley, lemon peel and the 1/4 teaspoon black pepper.

WHEN READY TO COOK:
Heat grill.

Remove steak from marinade; discard marinade. Open steak; spread stuffing over steak. Roll up steak (with the grain); secure with toothpicks every inch. Cut between toothpicks into 1-inch slices.

Place steak slices on gas grill over medium heat or on charcoal grill 4 to 6-inches from medium coals. Cook 10 to 14 minutes for medium-rare to medium, turning once. Remove toothpicks before serving.

"The filling combines the flavors of a traditional Italian gremolata - parsley, garlic and lemon zest - with a kick of fresh chile. Its bright, clean flavors complement the richness of the meat."

Servings: 4
Source: Cooking Pleasures, August/September 1999