Herb-stuffed flank steak

Herb-stuffed flank steak

Here's a delicious dish that any meat-eater will love — just don't tell them it's healthy, too!

Just a small amount of goat cheese makes a big difference with this grilled meat, adding a rich, pungent note. An hour's stay in the marinade is all the meat needs; any longer and the wine will overpower the other flavors.


For the marinade:
1/4 cup red wine
2 tablespoons freshly squeezed lemon juice
1 tablespoon low-sodium soy sauce
1/2 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil

For the meat and stuffing:
1 (1 1/2 to 1 3/4 pound) flank steak
4 cloves garlic
1/2 cup chopped flat-leaf parsley
1 tablespoon chopped fresh thyme
2 teaspoons grated lemon zest
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon extra-virgin olive oil
1/3 cup crumbled fresh goat cheese

For the marinade: In a 1-gallon resealable plastic bag, combine the wine, lemon juice, soy sauce and pepper and shake to combine. Add the 2 tablespoons oil and set aside.

For the meat and stuffing: Place the meat on a work surface with a short end facing you. Using a long, thin knife, cut the meat in half horizontally from side to side, stopping about 1/2 inch short of the second side so that you can open the cut steak like a book. Place the opened steak in the bag with the marinade, seal and refrigerate for 1 hour, turning once.

Preheat a gas or charcoal grill to medium. If using charcoal, mound the briquettes toward one side of the grill.

Place the garlic on a cutting board. With a heavy knife, chop and smear it to a paste. Place the garlic paste in a small bowl and add the parsley, thyme, lemon zest, salt, pepper and 1 tablespoon oil.

Remove the steak from the marinade and pat dry. Discard the marinade. Lay the meat on a work surface so what was the seam lies horizontally and the grain of the meat runs from left to right. Cover the meat with the filling, leaving a 1-inch border at the top. Sprinkle on the goat cheese. Working from the bottom, roll the steak up like a jelly roll. Thread toothpicks along the edge to seal the roll closed.

Grill the meat over direct heat, turning it every 3 minutes to brown it on all sides, for 9 minutes in all. If using a gas grill, turn off the center row burners. If using charcoal, move the meat to the cooler side of the grill. Cover and grill the meat over indirect heat, starting to check at 8 minutes and removing the steak when a thermometer inserted in the center registers 130 degrees for medium-rare or 140 degrees for medium. Let the steak stand for 10 minutes, then cut crosswise into slices.

4 to 6 servings

NUTRITION Per serving (based on 6): 269 calories, 29 g protein, 1 g carbohydrates, 16 g fat, 7 g saturated fat, 59 mg cholesterol, 348 mg sodium, 0 g dietary fiber

Adapted from "The Essential Best Foods Cookbook: 225 Irresistible Recipes Featuring the Healthiest and Most Delicious Foods," by Dana Jacobi (Rodale, 2008).


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