Oh, yes, you will definitely want to try this summer grilling recipe. Not only is this a fairly inexpensive cut of beef, but it’s flavorful, simple, and makes a beautiful presentation on any table. We purchased our flank cut from a local ethnic grocer that sells quality flank and skirt steaks for less than our local butcher.
Here’s what you’ll need:
- 1 flank steak, 1 1/2 to 2 pounds
- 1 tablespoon butter
- Salt and pepper
- 1 teaspoon oregano
- 1 tablespoon red wine vinegar
- 1 rib of celery, cut lengthwise and thin
- 1 carrot, cut lengthwise and thin
- 1 red bell pepper, cut lengthwise and thin
- 4 ounces of cheese, , cut lengthwise and thin (I use whatever is on hand that sounds good; in the above photo we used garlic and herb white cheddar)
- An amazing knife to make this cut with (you can see my favorite knives of all time, here)
Here’s what to do:
1. Preheat the grill to medium.
2. Butterfly your flank steak lengthwise so that it is one long, rectangular piece (I wish I had taken a photo of this part; think of the flank as a closed book, and you are cutting it lengthwise to open it up and lay it flat.)
3. Spread one tablespoon butter on a large piece of aluminum foil, then lay the steak (opened) on it and season with salt, pepper, oregano, and vinegar.
4. Arrange vegetables and cheese in parallel rows across the steak.
5. Beginning at the end of the steak closest to you, roll up the flank steak like you would a pumpkin roll or jelly roll. Wrap tightly with the foil, and twist the ends to close the roll. Pierce the foil several times, then tie with three pieces of butcher’s string. It will have a long cylinder shape.
6. Place the wrapped steak on the preheated grill. Turn every 20 minutes. Grill until cooked through, about one hour or so depending on your grill. The internal temperature should read about 180F when it’s done.
7. Place the steak on a cutting board and let sit for about ten minutes, then remove the string and foil. Slice and serve.
Need a better kitchen knife? This one’s my favorite.