When you hear stuffed meat, you are probably thinking of a big pile of junk being wrapped up inside this meat. Nothing is further from the truth. There are peppers, some spices, and hard boiled egg – trust me on that one, don’t leave it out – and nothing else. What you end up with a steak with some yummy garnishes, just on the inside instead of on top. That’s a great way to enjoy steak with some new flavors, and you don’t miss out on the great taste of steak as well. Big thanks again to Jo Cooks for this yummy recipe.

 

Ingredients

2 lb flank steak

1/4 cup olive oil

5 cloves garlic minced

1/4 cup cilantro chopped

1/4 cup parsley chopped

1/2 tsp salt

1/2 tsp ground black pepper

pinch of red pepper flakes

2 hard boiled eggs quartered

1/2 green bell pepper sliced

1/2 red bell pepper sliced

 

Instructions

Prepare your grill for cooking over medium direct heat.

Start by butterflying the steak by slicing it and opening it up like a book. If you want to make the meat thinner, you can pound it with a mallet to flatten it out and even out the thickness.

In a small bowl mix together the olive oil, cilantro, parsley, garlic, salt, black pepper and red pepper flakes.

Pour the cilantro and parsley mixture over the flank steak, and brush it evenly over the entire surface of the steak.

Arrange the quartered eggs in 3 rows across the flank steak at different intervals. Repeat with the sliced peppers. Carefully roll the meat up over the filling, I did it from left to right, across the grain, jelly roll style. Tie with butcher’s twine to hold it together. Season the outside of the roll generously with salt and pepper.

The temperature on your grill should read around 400 F degrees. Place the roll on the grill and grill on both sides for about 4 or 5 minutes per side, about 20 minutes in total.

Let the roll rest for 15 minutes before slicing into it.

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Quick tip: If you prefer your steak more well done, you can place it inside a 400 degree oven for 20 minutes after the grilling.

Recipe and image courtesy of Jo Cooks