Pepper Stuffed Flank Steak with Chef's Signature Steak Sauce

Pepper Stuffed Flank Steak with Chef's Signature Steak Sauce
Pepper Stuffed Flank Steak with Chef's Signature Steak Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    flank steak (about 1 1/2 lbs.)

  • Salt

  • Ground black pepper

  • 2

    c. thinly sliced bell peppers (green, red and/or yellow)

  • 1

    small onion, thinly sliced

  • Chef's Signature Steak Sauce:

  • 1/2

    c. ketchup

  • 1/4

    c. Worcestershire sauce

  • 1 to 2

    TBSP cayenne pepper sauce or to taste

  • 2

    cloves garlic, minced

Directions

Lay steak on baking sheet lined with plastic wrap. Cover and freeze about two hours or until nearly firm. Place steak on cutting board. Hold large sharp knife parallel to steak. Carefully cut steak in half lengthwise. Thaw in refrigerator until steak can be rolled up easily. Sprinkle inside of each piece of meat with salt and black pepper. Arrange bell peppers and onion on meat, leaving ½ inch edge around meat. Tightly roll up jelly-roll style; tie with kitchen string or secure with toothpicks. (Soak toothpicks in water 20 minutes to prevent burning.) Prepare Chef's Signature Steak Sauce; set aside. Place steak on oiled grid. Grill over medium-hot coals 25 minutes for medium doneness, turning often. Baste with some of Chef's Signature Steak Sauce during last 10 minutes of grilling. Remove string or toothpicks. Let steak stand 5 minutes. Slice steak diagonally. Serve with remaining sauce. Sauce:Combine ingredients in small bowl: stir until smooth.

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