Posted by Milford Spice Company on 4/14/2015 to Beef, Pork & Lamb

#1–Grilled Flank Steak with Roasted Vegetables and a Balsamic Reduction

Mise-En-Place (ingredients prepped and ready to go)

1 2 Lb (average) Flank Steak

2 Tbsp Mark's Espresso Rub II

8 oz Mushrooms of Your Choice, sliced (I used Shiitake)

1 Lg Sweet Potato, Peeled and Cubed

1 Lg Rutabaga, Peeled and Cubed

1 Red Onion, Sliced

1/2 Lbs Brussel Sprouts, Sliced

2 Tbsp Olive Oil

Dash of Salt & Pepper

1/2 Cup Crumbled Blue Cheese

1/2 Cup Balsamic Vinegar

Prep:

Preheat oven to 350º.

Let's begin by removing your flank steak from the refrigerator and liberally seasoning both sides with Mark's Espresso Rub II. Let steak dry marinade on counter for about 30 minutes to 1 hour. Letting the meat sit for a bit before cooking allows the meat to cook more evenly.

Preheat grill to medium high heat.

Next let's continue by tossing the cubed sweet potato and cubed rutabaga in 1 tbsp of olive oil and 1 tsp Mark's Espresso Rub II. Place on a cookie sheet and bake for 30 minutes or until root vegetables are just about tender.

In a separate bowl add the remaining vegetables and toss with remaining oil and a dash of salt and pepper. When root vegetables are almost tender add these on top and return to the oven until all are roasted and golden.

When grill is ready, cook the flank steak 4-6 minutes on each side for a medium rare finish. Remember that the steak will continue to cook as it is resting.

While the steak is resting, let's make the super delicious and easy Balsamic Reduction. Place the balsamic vinegar in a sauce pan and bring to a simmer. Continue to simmer until the reduced vinegar coats the back of a spoon. It will thicken up considerably as it cools down.

After steak has rested, cut the meat against the grain.

Serve the sliced flank steak on top of your roasted vegetables, drizzle some balsamic reduction and sprinkle with blue cheese and you are ready to taste something wonderful!

#2–Stuffed, Grilled Flank Steak

The second flank steak we are stuffing with homemade roasted red bell peppers, mushrooms and spinach. We are serving this with roasted garlic mashed potato. There are quite a few steps to make this dish—they are not difficult and the end result is well worth it and delicious.

Serves 6

Mise-En-Place (ingredients prepped and ready to go):

1 2 Lb (average) Flank Steak

2 Tbsp Mark's Espresso Rub II

8 oz Mushrooms of Your Choice

1 Bag Spinach

3 Red Bell Peppers

1 Shallot, minced

1/4 Cup Crumbled Blue Cheese

2 Tbsp Panko Breadcrumbs

Dash of Salt & Pepper

2 Heads of Garlic

2 Tsp Olive Oil

1 Tsp Garlic Pepper

2 Lbs Red Potato or Red Rooster, Scrubbed

3 Tbsp Butter

1/2 Cup Milk

Prep:

Let's begin by removing your flank steak from the refrigerator and place steak in large ziploc bag. Using a meat tenderizer pound the flank steak until it is about 1/2" thick. Liberally season both sides with Mark's Espresso Rub II. Let steak dry marinade on counter for about 30 minutes to 1 hour. Letting the meat sit for a bit before cooking, allows the meat to cook more evenly.

Preheat broiler.

Let's make the roasted red peppers. Halve the peppers, clean out seeds and white membrane, rinse and dry. Place on a sheet pan cut side down and lightly spray with cooking spray. Broil until blackened on top (keep a pretty close eye as this does not take more that 7-10 minutes) cover with foil and set aside to steam. After about 15 minutes, peel the charred skin off the peppers, cut into fine dice.

To make roasted garlic, begin by cutting the top off the garlic heads. Pour a little bit of olive oil over the top and enclose in foil. Place in oven with peppers. When you remove peppers reduce heat to 375º. Bake for about 40 minutes. You can make this well ahead of time and store in fridge if you wish.

After garlic has roasted to a nice caramel color, let it cool for a bit, then carefully peel back membrane/skin and squeeze out the garlic cloves. Add 1 tsp Garlic Pepper with a pinch of salt and mash. Set aside.

Place potatoes in a pot and boil until done. Drain and set aside, covered.

Preheat grill to medium high.

Now sauté the mushrooms in a tbsp olive oil until they are golden brown. Chop into medium/small pieces.

Place your spinach in a microwave safe bowl and cook for 60 seconds. Chop.

Now let's begin assembly of the rolled flank steak:

Add the vegetables (roasted red bell peppers, spinach, mushrooms and minced shallots).

Sprinkle this with 2 tbsp Panko breadcrumbs (we added the breadcrumbs to help absorb any moisture from the stuffing as it is cooking) and the crumbled blue cheese.

Now comes the fun part! We get to roll the meat and tie it together.

Using both hands roll the flank steak on the long side away from you and press tightly as you roll it up.

Place seam side down on cutting board. Take your cooking twine and starting on one end, tie tightly. Next using both hands, move up an inch or so and hold twine with one hand. Using the other hand place twine under meat and then thread it through (as shown) and continue until it is all done, again making sure you make it a tight tie at the other end.

Grill rolled stuffed flank steak for 6 minutes per side. Make sure that the stuffing reads 165º. Keep in mind that it will keep cooking as it rests.

As flank steak rests, let's finish the potatoes. Over the hot potatoes add: butter, mashed garlic and milk. Mash using a wooden spoon or a potato masher until you reach your desired consistency. Test for seasoning and adjust.