Herb-Stuffed Grilled Flank Steak

Marinated, stuffed and grilled, this steak is a special meal for six.

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Servings 6

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ingredients 12
Prep Time 50 min
Total Time 4 hr 50 min

Ingredients

Marinade

3: tablespoons dry red wine

3: tablespoons olive oil

1: tablespoon fresh lemon juice

1: teaspoon beef-flavor instant bouillon

1: large clove garlic, minced

Steak

1: beef flank steak (2 lb)

Stuffing

3: tablespoons olive oil

1/4: cup finely chopped onion (1/2 medium)

3: cloves garlic, thinly sliced

2: tablespoons chopped fresh parsley

2: tablespoons Progresso® plain bread crumbs

1: teaspoon grated lemon peel

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Directions

1 In large, shallow nonmetal dish or resealable food-storage plastic bag, mix all marinade ingredients. Make pocket in side of flank steak by cutting lengthwise almost but not completely through opposite side. Add steak to marinade; turn to coat. Cover dish or seal bag; refrigerate at least 4 hours or overnight to marinate.
2 In 8-inch skillet, heat oil over medium heat. Add onion; cook 2 minutes, stirring occasionally, until tender. Stir in garlic and parsley; cook and stir 1 minute. Add bread crumbs and lemon peel; cook and stir 1 minute. Remove from heat.
3 Heat grill. Remove steak from marinade; discard marinade. Fill pocket in steak with stuffing. Secure opening with toothpicks.
4 Place steak on gas grill over medium heat; cover grill. Cook 12 to 20 minutes, turning once, until steak is desired doneness. Cut steak across grain into 1/2-inch-thick slices.