Grilled Stuffed Flank Steak with Herb-Balsamic Pan Sauce

Ingredients Steak 2/3 cup (non-oily) sun-dried tomatoes 2 cups boiling water 1 pound fat-trimmed flank steak 2 cloves garlic, minced 1/4 cup chopped flat-leaf parsley 1/4 cup herbed cheese spread, or cheese spread of choice Salt and pepper  1 cup baby spinach Sauce 1-1/2 tablespoons butter 1/2 cup balsamic vinegar 1/2 cup low-salt chicken broth 2 teaspoons minced fresh oregano

Directions

Place the tomatoes in the boiled water to soften for 10 minutes. Drain and chop. Meanwhile, pound the steak to 1/4-inch thickness between 2 pieces of parchment or waxed paper. Rub the garlic and parsley all over the steak. Spread the cheese over the top and then add the tomatoes. Season lightly with salt and freshly ground pepper. Top with the spinach.

Starting at an edge of the steak, begin rolling it up tightly, tucking in the filling as you go. Season again lightly with salt and pepper. If the steak is not holding together, you can fasten it with wooden skewers and then slice it. Or, using a santoku knife, slice through the steak carefully. Hold each wheel together after slicing, and if necessary, use small skewers. Place on a preheated grill coated with DuPont™ Teflon® non-stick. Grill about 4 minutes per side and let the steak rest for 4 minutes before serving.

While the steak grills, heat the butter in a small saucepan coated with DuPont™ Teflon® non-stick, cooking over medium until hot. Add the vinegar, broth, and spices and cook until the liquid is reduced by half.  Pour 2 tablespoons onto each plate and place the grilled steak on top.

[Printer-friendly PDF available]