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Sun Dried Tomato and Basil Grilled Flank Steak
Tender flank steak stuffed with sun dried tomatoes, basil, garlic and Asiago PDO cheese; then grilled to perfection.
👥 8 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Carrie's Experimental Kitchen📖 carriesexperimentalkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
📝 Preparation Steps
1
Flatten the flank steak using a meat mallet until it is uniform in thickness. (If you don't own a meat mallet, you can use a rolling pin or the bottom of a heavy glass, but it will take a bit longer.)
flank steak2 pounds
2
Combine the sun dried tomatoes, basil, garlic and Asiago PDO cheese; then spread it on the beef leaving 1/4-inch around all sides.
garlic, minced3 cloves
3
Next, carefully roll the meat (longest side toward you); then tie it with kitchen string to hold it's shape. I used eight pieces of string; then cut the flank steak roll into eight pieces, cutting in between the string.
Kitchen Stringflank steak2 pounds
4
You can then refrigerate the pieces until you're ready to grill them (up to the night before) or grill them until they are cooked through to your desired preference (minimum of 145 degrees F for medium).
Nutrition Facts
calories
187 kcal
fat Content
7 g
serving Size
1 serving
fiber Content
1 g
sugar Content
3 g
sodium Content
118 mg
protein Content
27 g
cholesterol Content
70 mg
carbohydrate Content
4 g
saturated Fat Content
3 g
unsaturated Fat Content
3.3 g
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