Puerto Rican Style Stuffed Flank Steak Recipes

Steps:

• For the flank steak: Set the flank steak on a cutting board. Starting at the thin, narrow end of the steak, slice it in half horizontally to within 2 inches of the opposite wide end. Open it up like a book so you have one long piece. Pound the steak with a mallet to an even thickness of about 1/2 inch.
• Whisk together the oil, vinegar, honey, red pepper, garlic and 1/2 teaspoon each salt and pepper in a medium bowl. Combine the marinade with the meat in a large resealable plastic bag and flip over several times to make sure the meat is well coated. Marinate in the refrigerator for 2 hours, flipping several times.
• For the herb paste and sauce: Combine the basil, parsley, red pepper, garlic and 1 teaspoon salt in a food processor and pulse until finely chopped. With the motor running, slowly pour in 1/4 cup of the oil. Remove 2 tablespoons of the herb paste from the processor and mix with the remaining 1/4 cup oil in a small bowl; reserve this sauce for finishing.
• Prepare an outdoor grill for direct and indirect grilling. (If your grill has a thermometer, aim to keep the temperature at about 350 degrees F throughout grilling.)
• Remove the steak from the marinade and pat dry. Spread it flat on a work surface. Cover the steak with the remaining herb paste, leaving a 1-inch border along the edges. Layer with the ham, mozzarella and salami, then sprinkle with the mushrooms and roasted peppers. Arrange the hot peppers in a line along the edge of one of the short ends (when you roll up the steak they will be in the middle). Roll up the steak like a jelly roll, starting at the short end with the hot peppers. Tie the roll closed around the circumference with butcher's twine at 2-inch intervals. Tie one more piece of twine lengthwise around the meat.
• Put the steak on the direct heat side of the grill and cook, turning, to brown all 4 sides, about 2 minutes per side. Move the steak to the indirect heat side of the grill, cover and cook, turning occasionally, until the very center reads 115 degrees F on an instant-read thermometer for a steak that is well done on the outside and medium rare in the center, 25 to 30 minutes more. (Test frequently; the time will vary based on the temperature of your grill.) Let the steak rest 5 to 6 minutes.
• Untie the steak and cut it into 6 thick slices. Serve with the reserved herb sauce for drizzling.

Steps:

• Prepare an outdoor grill for direct and indirect grilling. (If your grill has a thermometer, aim to keep the temperature at about 350 degrees F throughout grilling.) Cook the poblano and bell peppers on the grill, turning occasionally, until completely charred on the outside, about 15 minutes. Transfer to a bowl and cover with a plate to steam for about 10 minutes.
• Meanwhile, grill the onions until golden and soft, about 10 minutes. Transfer to a plate. Peel the poblano and bell peppers and remove and discard the stems and skins. Cut the flesh into 1/2-inch strips and set aside. (Keep the poblano strips separate from bell pepper strips.)
• Set the steak on a cutting board. Using a long thin knife and starting at the thin, narrow end of the steak, slice it in half horizontally leaving 2 inches of the meat uncut at the wide end of the steak so the pieces stay attached. Open it up like a book so you have one long piece. Pound the steak with a meat mallet to an even thickness of about 1/4 inch.
• Arrange the steak flat on a work surface with a long side facing you. Combine the cilantro, tomato paste, oil, cumin, oregano, scallions and 2 teaspoons salt in a bowl. Spread the paste all over the top of the steak. Working in three batches, arrange vertical stripes of the poblanos, bell peppers, onions, and olives on the steak until the steak is covered, leaving 2 inches empty at each end.
• Roll up the steak like a jelly roll, starting at one of the short ends. Tie the steak closed around the circumference with butcher's twine at 2-inch intervals. Tie one more piece of twine lengthwise around the steak.
• Put the steak on the direct heat side of the grill and cook, turning, to brown all 4 sides, about 2 minutes per side. Move the steak to the indirect heat side of the grill, cover and cook, turning occasionally, until the center of the steak registers 115 degrees F on an instant-read thermometer, 25 to 30 minutes for a steak that is well-done on the outside and medium-rare in the center. (Test frequently; the time will vary based on the temperature of your grill.) Let the steak rest about 10 minutes.
• Untie the steak and cut it into 6 thick slices.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, combine the stuffing mix, water and butter or margarine. Mix well and let stand for 5 minutes. Spoon the stuffing onto the steak, leaving a 1 inch border. Add the green onions and the red bell pepper.
• Roll from the long edge of the steak and secure with wooden toothpicks. Place steak seam side down in a 9x13 inch baking dish.
• In a separate small bowl, combine the gravy, wine OR apple juice, garlic and cheese. Mix well and pour over the steak.
• Bake at 350 degrees F (175 degrees C) for 1 hour, remove from oven and let stand before slicing.