Saturday, April 14, 2012

Mediterranean Stuffed Flank Steak

I love that the weather is getting warmer (well most days) which allows me to grill more often. Yes, technically I know I could grill all the time for those die-hard year-round grillers out there, but there is something about trekking outside in the cold/snow that doesn't make it very appealing. So when shopping recently, I purchased a flank steak and couldn't wait to experiment with a new way to prepare it. I only started stuffing them myself several years ago after buying them already done at the butcher. Once you get the hang of it, it's really quite simple. You just have to make sure to roll and tie the meat tightly together. I also found that if you prepare it hours before you actually need it, then refrigerate it after cutting them down into the 6 portions, it does hold up better on the grill (very little oozing out!). And don't get me wrong, those two end pieces don't look as pretty as the rest, but they certainly taste the same. This combination of sun dried tomatoes, Kalamata olives and feta cheese was like heaven in your mouth and even if you don't like beef, it would also make a nice filling for stuffing chicken or pork...hmm...maybe that will be my next experiment!


Mediterranean Stuffed Flank Steak
1 1/2-2 lb. Flank Steak
1/2 c. Sun Dried Tomatoes, chopped
2 Cloves Garlic, chopped
1/4 c. Fresh Basil, chopped
8 Kalamata Olives, pitted and chopped
1/2 c. Feta Cheese, crumbles
Kitchen String


Using a meat tenderizer, pound flank steak until it is rectangular in shape and even thickness. Add the tomatoes, garlic, basil, olives and cheese to a bowl and mix well. Evenly spread the mixture on top of the steak, leaving a 1/2" border around all sides.  Roll up the flank steak lengthwise and tie with six pieces of kitchen string; spacing them out to where you will slice them. Using a sharp knife, cut the rolled steak into six individual pieces. Season with salt and pepper just prior to grilling and grill until desired doneness.


Enjoy!  


Nutrition Facts per Serving

Calories 299, Carbs 3.8g, Fat 15.3g, Protein 34.2g, Fiber 1.2g, Sugar 1.8g
*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate. 


Shared on Caroles Chatter 5/19/12

7 comments:

  1. That looks absolutely yummy! And I love kalamata olives in there... Thanks for sharing!

    ReplyDelete
    Replies
    1. Thanks for stopping by Marsha, it was delicious!

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  2. I was wondering if you would like to put up a link to this beef recipe in my Food on Friday Series.

    ReplyDelete
    Replies
    1. Super to see your link in Food on Friday. Don't worry I have put the recipe title in for you.

      PS Next week it's apple time!

      Delete
  3. This looks delicious. I came upon your blog through "Carole's Chatter." Your food looks amazing. It's 7:01am and my mouth is watering for some Stuffed Flank Steak.

    Thank you for sharing your delicious food with us.

    Jeff

    ReplyDelete
    Replies
    1. You're welcome Jeff, I'm so glad you found me. Thank you for the compliment!

      Delete

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