In our house, we LOVE flank steak, so I am always trying to find new and creative recipes to feed a very hungry husband! I came across this recipe on Pintrest... [where else??] but didn't really want to go down the Asian marinade route in that recipe so I made my own!
Flank steak is such a great steak, but it can be very difficult to cook...best served rare to medium rare so it stays tender, but we prefer ours medium. The steak is still pretty tender and has great flavor! For this dish, I did a very basic marinade:
1-2 Tbs. Worcestershire Sauce per side
Salt & Pepper to your preference
First I take the fresh or completely thawed flank steak and tenderize it using a meat tenderizer on both sides, followed by a fork to poke small holes so the salt, pepper and Worcestershire Sauce can really penetrate the meat. I like to let our steaks marinate at room temperature for 30 minutes-1 hour so it can really absorb the flavor. {{if you don't feel comfortable leaving your meat out in room temperature... that's totally fine, pop it in the fridge until you're ready to cook it}}
In the mean time, you can get your veggies together... lucky for me, my mother-in-law works for a produce growing and packing company, so I can usually get just about any vegetable I need fresh and local. In this recipe Bradley wanted squash, carrots, green pepper and scallions.. so that's what we had. Cut all of your fresh vegetables up into toothpick-like pieces and toss them into a pan on the stove-top with your choice of cooking oil, some salt and pepper.. and I added garlic powder just to add some flavor. You want to slightly saute your vegetables, they should be warm and still crunchy {{not soggy and over cooked}}.
Normally with flank steak, I like to get a non-stick pan smoking hot in the stove stop and sear the steak 3-4 minutes on each side and then cover and let rest off of the heat for 10 minutes... Not with this recipe! Once your steak is ready to cook, depending on the size of your flank steak, you're going to slice it LONG WAYS into pieces. There are only two of us in our house, so I cut our steak right in half. Once you've cut your steak, place your vegetables neatly in the center of the steak and bring the two ends together {like a roll} and secure with 3-4 toothpicks.
At this point, you're flank steak & vegetable rolls are ready to grill! I grilled our rolls on a Weber Gas Grill at approximately 400-450 degrees turning them every 4 minutes {4x} so all sides of the roll were cooked. If you like your steaks a little more cooked, you could keep them on for longer. The longer they're on the grill, the more cooked through they'll get {{since the steak is rolled-up, it is a little harder to get the interior of the roll cooked completely through, so check them before you turn your grill off!}}
Once they're cooked to or almost to your liking, let the steak rolls rest before enjoying!
