Herb-Stuffed Flank Steak

OH MY DELICIOUSNESS

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.

Ingredients:

Marinade:

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

Stuffing:

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

Directions:

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.

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Best Foods

As you may have already gathered, I am terrible at consistency.  I attempt to keep this blog updated with lots of delicious recipes, but the truth of the matter, is that I fail. There are multiple reasons for this failure, but the most significant is simply that we are too busy to eat. Yes, not just too busy to blog, but too busy to actually have a meal together.  Thus, the blog fails to be updated.

But, here I am now, writing to a non-existent audience about the woes of our busy life and our lack of exciting meals.  I've been inspired to try blogging again by a phenomenal cookbook given to me by the dear Chama.  It's pretty close to stealing the spotlight from America's Test Kitchen, which as you know, says a lot.

"The Essential Best Foods Cookbook"

My grandmother asked if all of the recipes in this book have mayonnaise in them.  Good question, and the answer is "THANK THE LORD, NO!" I despise mayo. Yuck.  Moving on...

The rest of the title: "225 Irresistible recipes featuring the healthiest and most delicious foods."

That's right: it's healthy.  I'm in love. After ogling over every single recipe in this book (even the ones without photos), we have decided that we are going to cook every single recipe this year. Which means, I'm going to have 225 NEW, healthy, delicious recipes to share with you here! Whoever you might be. Sometimes I wonder if anyone even reads this. Hmm. Alright, enough of the self-affliction; I will wrap this up and give you a brand new post... wait for it..

.. delicious...

..irresistible ... 

... steak.

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