![\"Stuffed](\"http:\/\/www.cooking-outdoors.com\/wp-content\/uploads\/2012\/11\/IMG_3966-11.jpg\" "\\"Stuffed")
<\/a>\nMy original idea was to marinade my flank steak and then grill it. As I progressed through variations of flavors and techniques, I wanted to use on my grilled flank steak, I eventually settled on butterflying and stuffing my 2 plus pound of beef. A simple process that returns delicious results, salty tender steak, creamy provolone cheese and saut\u00e9ed vegetables all rolled up into an easy to grill recipe that will make you wonder why you did not grill this sooner.<\/p>\n
\u201cThe flank steak<\/strong> is a beef steak cut from the abdominal muscles of the cow. A relatively long and flat cut, flank steak is used in a variety of dishes including London broil and as an alternative to the traditional skirt steak in fajitas<\/em>. It can be grilled, pan-fried, or braised for increased tenderness.\u201d http:\/\/en.wikipedia.org\/wiki\/Flank_steak<\/p>\n Grilling Stuffed Flank Steak is easier that preparing it, not a recipe for an unsteady hand, so get your butcher involved and have them butterfly your Flank Steak at the store if you are uncomfortable doing the cutting yourself. Other than that, you might need someone to help tie up the rolled flank steak, as it is easier to describe than actually doing so when you are flying solo.<\/p>\n Let get on with the recipe!<\/p>\n My Stuffed Flank Steak recipe was grilled on the Island Grillstone. A simple blend of onions, red bell peppers, Crimini mushrooms, salt and pepper saut\u00e9ed in a little olive oil until they were just turning color and slightly tender to the bite. I use fresh coarse ground black pepper and coarse sea salt to help bring out the flavors of the saut\u00e9ed vegetables. When done, set aside to add to your stuffing mix layers.<\/p>\n A two plus pound cut of flank steak, washed, dried and butterflied.<\/p>\n I added a thin layer of honey mustard to the inside of the flank steak.<\/p>\n Next, you will start layering your stuffing ingredients, Provolone cheese, salt, pepper and fresh Italian flat leaf parsley.<\/p>\n Add your saut\u00e9ed vegetables and fresh baby leaf spinach for the final layer and proceed to roll up your flank steak. Four hands are better than two at this stage of the recipe development.<\/p>\n Once you have your stuffed flank steak rolled up, apply some extra virgin olive oil all over the exterior surface and sprinkle the pepper and sea salt over the top. Don\u2019t skimp!<\/p>\n
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