Grilled Stuffed Flank Steak

INGREDIENTS

• Extra-virgin olive oil
• 2 cloves garlic, minced
• 1 small onion, sliced
• 1 teaspoon Italian seasoning
• Sm bag of mixed sweet peppers (red,yellow,orange) Remove stem and slice
• One small green pepper: Sliced
• Kosher salt and freshly cracked black pepper
• One 1 1/2 pound flank steak
• 1 Roma tomato, thinly sliced
• 1 carton sliced mushrooms

DIRECTIONS

• 1
  Set a large saute pan over medium-high heat. Coat with some olive oil and add the garlic, onions, Italian seasoning and thyme. Season with some salt and pepper and saute until well caramelized the peppers, garlic, mushrooms and onion and seasoning, 7 to 8 minutes. add sliced tomatoes. Set aside to cool.
• 2
  Trim the steak of any excess fat and remove any tough silver skin with the tip of a knife. Place the steak vertically on a clean cutting board (so the grain runs up and down). Using a sharp knife, make a flat cut down one side of the piece of meat and cut it open parallel to the board so you can open the steak up like a book. Sprinkle generously with salt and pepper.
• 3
  On one side of the steak spread out the vegi mixture. Fold the flap of beef over the top to cover. Using a bamboo skewer, thread the steak along the cut edge to seal the steak back together and hold the filling in. It doesn’t need to look pretty :) Just get it shut. or you could roll it up and tie it several times with a sting.
• 4
  Heat a large cast-iron skillet or grill pan (or outdoor grill) to high. Coat lightly with some oil to clean and create a nonstick surface. Sprinkle the flank steak with salt and pepper on both sides, and then place on the hot grill. Cook for 5 minutes on the first side, and then use a large spatula to carefully flip and cook for a further 5 minutes on the second side for medium-rare. (If you desire a more well done steak, cook for a few minutes longer on each side.) Best to under cook it. Flank can be tough so less is more.
• 5
  When done, remove from the grill and set aside to rest for 5 minutes before slicing into 1-inch-thick slices.  Why do we let meat thats been cooked rest??? Because the juice runs out if you cut it to soon. Letting it rest will alow the juices to settle back into the meat. ALWAYS CUT: against the grain when cutting meat. Look at how the meat is going...typically its the long way of the meat. Then you would cut on the short side