Recipe & picture courtesy of Parents
Makes: 6 servings
Cook: 8 minutes
Prep: 10 minutes
Broil: 14 minutes
Freeze: at 450 degrees F for 5 minutes
- 2 red peppers, sliced
- 2 green peppers, sliced
- 2 medium-size onions, sliced
- 2 Tbs. olive oil
- 1/2 tsp. chili powder
- 1-1/2 pound flank steak
- 1/8 tsp. salt
- 1 jar (16 ounces) marinara sauce
- 1 cup chipotle-flavored cheddar cheese
- baked French fries, for serving, optional
- In a large nonstick skillet, saute peppers and onions in olive oil over medium-high heat for 8 minutes. Season with chili powder. Season flank steak with salt and pepper. Broil 5 to 7 minutes per side or until internal temperature registers 145 degrees F on an instant-read thermometer.
- Slice and place in a baking dish. Heat 1 cup of the marinara sauce. Spoon pepper mixture and heated sauce over the top. Sprinkle cheddar cheese over the peppers and bake at 450 degrees F for 5 minutes. Serve with fries if desired and the remaining marinara sauce.
**Personal Review: No Review Yet**
Recipe & picture courtesy of Rachael Ray
Prep Time: 20 min
Cook Time: 6 min
- One 1 1/2-pound flank steak
- Salt and pepper
- 3 jarred roasted bell peppers
- 20 fresh basil leaves
- 1/2 pound fresh mozzarella, sliced ¼ inch thick
- 1/4 cup extra-virgin olive oil
- Soak 4 wooden skewers in water. Preheat a grill to medium. Lay the steak flat on a work surface and season with salt and pepper. Split the roasted peppers and lay flat on the meat, leaving a 1-inch border at both short ends. Layer the basil and mozzarella on top; season with salt and pepper. Roll up the steak, beginning with a short end, and secure with the skewers, pushed all the way through and evenly spaced apart. Cut the roll crosswise, between the skewers, into 4 equal pinwheels. Lay each one flat.
- Drizzle the cut sides of each pinwheel with the olive oil; season with salt and pepper.
- Grill, covered, turning once, for about 6 minutes.
**Personal Review: Ok – this was next to impossible to roll up, it was very entertaining to watch several different people try. I would recommend using a meat mallet to flatten it, making it easier to roll or to slice the steak in half lenghtwise. We ended up just cooking the steak on the grill and then putting everything else on top of it and broiling it until the cheese melted. It tasted great though!**
Recipe & picture courtesy of Family Time
Serves: 4 to 6
Prep Time: 20 minutes
Cook Time: 17 to 20 minutes
- One 1 1/2- to 2-pound beef flank steak
- 1 cup prepared, commercial teriyaki marinade
- 1/2 cup chopped onion
- 1/3 cup honey
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon dark sesame oil
- 1 clove garlic, crushed
- Pepper, (as desired)
- In a medium shallow container, whisk together the teriyaki marinade, onion, honey, rosemary, sesame oil, and garlic. Season to taste with pepper. Remove and reserve 3/4 cup for basting.
- With sharp knife, lightly score both sides of the beef steak in a crisscross pattern. Put the steak in the marinade and turn to coat. Cover and refrigerate for at least 30 minutes, turning once, and for up to 8 hours.
- Prepare a charcoal or gas grill so that the coals are medium-hot.
- Lift the steak from the marinade and scrape off as much of the marinade as possible. Discard the marinade.
- Grill the steak, uncovered, for 17 to 20 minutes for medium-rare to medium. Turn the steak once during grilling and baste occasionally with the reserved 3/4 cup of marinade.
- Transfer any marinade leftover from basting to a small saucepan and set over medium-high heat. Bring to a boil, reduce the heat, and simmer for 1 to 2 minutes.
- Meanwhile, carve steak diagonally across the grain into thin slices and arrange on a platter. Spoon the hot marinade over the beef and serve.
**Personal Review: No Review Yet**