Stuffed Flank Steak on a Charcoal Grill
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Appears in Cook's Country August/September 2005
WHY THIS RECIPE WORKS
For our Stuffed Flank Steak recipe, we started by partially freezing the steak to make it easy to “butterfly," or slice in half widthwise. Just a few minutes in the freezer firmed the meat enough that a knife slid easily through it. W...