Herb-Stuffed Grilled Flank Steak

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  • 50 min prep time
  • 4 hr 50 min total time
  • 12 ingredients
  • 6 servings

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

Directions

  1. 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. 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. 3 Heat grill. Remove steak from marinade; discard marinade. Fill pocket in steak with stuffing. Secure opening with toothpicks.
  4. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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