Stuffed and Rolled Flank Steak

1/2 cup of red wine (a dry red like Cabernet is best)

1/2 cup of soy sauce

2 tbls of honey

2 lb flank steak

3 cloves of garlic

crushed rosemary

mushrooms of your choice

Fresh spinach

Italian Parsley

Goat cheese

Red bell pepper

salt

fresh cracked pepper

Olive oil

1. Wash your bell pepper
2. Use a gas stove or grill to blacken the outside of the bell pepper
3. Turn with tongs or risk blackening your fingers

1. Whisk together red wine, soy sauce and honey
2. Butterfly the flank steak cutting with the grain
3. Tenderize the meat using a mallet
4. Add meat and the marinade to a sealable plastic bag and refrigerate for 45 minutes

1. Layout the flank steak on a pan
2. Mince the garlic
3. Chop mushrooms
4. Add garlic and mushrooms to a pan with olive oil
5. After the mushrooms begin to sweat, add spinach and the Italian parsley then turn the heat to low and cover
6. Once the spinach has wilted, cover the flank steak with the mixture

7. Add your chopped roasted red pepper and goat cheese
8. Roll flank steak with the grain and tie up
9. Grill the flank steak until medium or medium rare on the grill at 350, this should take about an hour and half
10. Let rest for 15 minutes

Every time I make flank steak, I make it a different way. The house favorite so far is using basil, feta, and sun dried tomato. This recipe is more subtle, which I enjoy. The spinach, mushrooms, and goat cheese don't overpower the flavor of the meat. I served it with crab cakes, new potatoes, and home made Caesar salad.