Ingredients:

2 tbsp Garlic

1 ½ pounds Flank Steak

½ cup Dry Red Wine

½ cup Soy Sauce

2 tbsp Brown Sugar

1 tbsp Tomato Paste

1 tsp Black Pepper

1 tsp Red Pepper Flakes

Method:

In order to prepare the tempting Stuffed & Grilled Flank Steak dish, you first need to combine all the ingredients except the steak in a large zip top bag and let the sugar to dissolve and set aside.

Now, check if your steak is thick, then gently slice it lengthwise and butterfly it in a thin sheet. After this place it in the bag of marinade and keep aside for 30 minutes. Now make the filling as per your liking and start your grill.

Taking each slice of meat lay it out flat and spoon a line of filling down the middle of the slice and close the roll and thread a skewer with it. Grill these rolls for 10-12 minutes and cool off. Now, cut them on a cutting board and wrap in foil and serve hot with garlic bread.

You love relishing Steak and this time want to experiment a new recipe? Then, try out preparing the delicious Flank Steak with Pineapple Salsa. This easy to prepare dish is perfect for all occasions and get togethers. Moreover, you can make it for a change from the boring daily food.

Ingredients:

2 cups peeled and chopped fresh pineapple

½ ounces beef flank or boneless steak cut in ½-inch thickness

11 ounce can mandarin orange sections drained

1/3 cup picante sauce

½ cup chopped red or green sections drained

1 tbsp olive oil

½ tsp chili powder

6 cups packaged mixed salad greens

Method:

To make Flank Steak with Pineapple Salsa, first of all you need to mix pineapple, sweet pepper, picante sauce and mandarin oranges in a medium bowl and set aside.

Then, take the steak and trim it out in thin slices very carefully. Next step is to sprinkle the steak with chilli powder according to your taste.

Now, take a large skillet and cook half of the seasoned steak in hot oil for about 5 minutes over medium heat. Remove the steak from the skillet and them repeat with the remaining steak.

After this, arrange the salad greens on a fancy plate and then place the steak over it and the prepared salsa. Serve it hot.

INGREDIENTS:

1 (7-ounce) can chipotle chiles in adobo sauce
2 tablespoons sherry vinegar
1 tablespoon fresh thyme leaves
2 teaspoons brown sugar
1 teaspoon black pepper
1 teaspoon ground cumin
3/4 teaspoon kosher salt
1 garlic clove, peeled
1/8 to 1/4 teaspoon ground cloves
1 (1 1/4-pound) flank steak, trimmed
Cooking spray

Relish:
2 cups fresh corn kernels (about 4 ears)
1 cup chopped seeded tomato
1/4 cup chopped bottled roasted red bell peppers
2 tablespoons sherry vinegar
1 tablespoon extra-virgin olive oil
3/4 teaspoon kosher salt
Fresh thyme leaves (optional)

How To Prepare:

Just remove 1 chile from tin can and save remaining chiles and sauce. Put chile and other 8 ingredients (sherry vinegar to ground cloves) in the blender. Practice until you don’t get soft and scratching sides. Now mix vinegar and steak in a big zip-top plastic bag. After sealing the bag, keep it in the refrigerator for 24 hours. Now discard from bag and throw away pickle.

Now you need to keep steak on grill frame or broiler pot covered with cooking spray, just cook it for 6 minutes on each sides or till the required degree is not done. Slash steak obliquely across the granule into thin slices.

Now to prepare relish, warm up a huge nonstick skillet coated with cooking spray over medium-high heat. Include corn, fry 5 minutes or until it be slightly browned. Just keep away from heat, cook in tomato and remaining ingredients except thyme leaves. Now it is prepared after garnishing with thyme.