Stuffed Flank Steak with Basil, Red pepper and Goat Cheese

By KDCooks

Ingredients

• 2 - 2 1/2 lbs Flank Steak
• 2 Roasted Red Peppers, skin removed
• 6 oz. Goat Cheese, crumbled
• 1 pack fresh basil (about 12 leaves)
• 1 dozen pitted kalamata olives, halved
• 1/4 cup olive oil (or I use Wegmans Basting Oil with herbs & garlic)
• salt & pepper

Details

Servings 4

Preparation

Step 1

Preheat oven to 350.

Lay out your flank steak on a cutting board. Holding your sharp knife parallel to the board starting at the long side, slice flank in half to the opposite end, WITHOUT cutting all the way through.

Open your steak up like a book and flatten out slightly. Try to make it an even thickness.

Season the surface of the meat with salt & pepper. Arrange the peppers, basil, goat cheese and olives over the meat.

Roll and tie the roast with the inside filling. Coat the outside of the roast with oil and season with salt & pepper. Place roast in large oven proof pan over med-high heat to sear all sides.

Place in preheated oven and cook for about 35-40 minutes until done (med to med-well).

Allow meat to rest 15 minutes. Then remove butchers twine, and slice and serve.