Friday, June 29, 2012

Herb-Stuffed Flank Steak


This was to die for.  I highly recommend using a top-quality steak; it really makes a difference in the tenderness and flavor of the meat.  This is meant to be savored. Slowly. Deliciously.


1/4 cup dry red wine (we used a Cabernet Sauvignon and the left over paired perfectly with dinner)
2 Tbsp. fresh lemon juice
1 Tbsp. reduced-sodium soy sauce
1/2 tsp. freshly ground pepper
2 Tbsp. extra-virgin olive oil
1 (1 1/2-3/4 lb.) flank steak

4 cloves garlic
1/2 c. chopped flat-leaf parsley
1 Tbsp. chopped fresh thyme
2 tsp. grated lemon zest
1/2 tsp. salt
1/4 tsp. freshly ground pepper
1 Tbsp. extra-virgin olive oil
1/3 c. fresh goat cheese


1. In a 1-gallon resealable plastic bag, combine the wine, lemon juice, soy sauce, and pepper and shake to dissolve.  Add the oil and set aside.
2. Place the meat on a work surface with a short end facing you. Using a long, thin knife, cut the meat horizontally in half so the steak opens like a book (it will be very thin). Place the steak in the marinade bag, seal, and refrigerate for 1 hour.  *Be sure to take the meat out after 1 hour or the wine will overpower the other flavors*
3. Preheat a gas or charcoal grill to medium.  For charcoal, mound the briquettes toward one side of the grill.

4. Place the garlic on a cutting board.  With a heavy knife, chop and smear it to a paste.  Place the garlic paste in a small bowl.  Add the parsley, thyme, lemon zest, salt, pepper, and oil.
5. Remove the steak from the marinade and pat dry.  Discard the marinade. Lay the meat on a work surface so what was the seam lies horizontally  Cover the meat with the filling, leaving a 1" border at the top.  Sprinkle on the goat cheese.  Working from the bottom, roll the steak up like a jelly roll.  Thread toothpicks along the edge to seal the roll closed.

6. Grill the meat over direct heat, turning it every 3 minutes to brown it on all sides, 9 minutes in all.  If using a gas grill, turn off the center row of burners.  For charcoal, move the meat to a cooler side of the grill. Cover and grill the meat over indirect heat, starting to check at 8 minutes and removing the steak when a thermometer inserted in the center registers 130 degrees for medium-rare.  Let the steak stand for 10 minutes, then cut crosswise into 12 slices.