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Quinoa Stuffed Grilled Flank Steak
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Provided By:
Gail Simmons

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    • Ingredients

    Serves:

      • 2 pounds flank steak
      • Kosher salt and freshly ground black pepper
      • Stuffing:
      • 1 cup cooked quinoa
      • 1/4 cup extra-virgin olive oil
      • 1/3 cup rough chopped roasted red peppers
      • 1/3 cup rough chopped pitted Kalamata olives
      • 4 cloves garlic, peeled and finely grated on a microplane
      • 1/4 red onion, finely minced
      • 1/4 teaspoon heaping teaspoon red pepper flakes
      • 1/4 cup lightly packed fresh flat leaf parsley, finely chopped
      • Kosher salt and freshly ground black pepper

    Directions

    Combine quinoa, red peppers, chopped parsley, olives, peeled garlic, red onion and pepper flakes. Stir well and set aside.

    Place the steak on your board so the grains are vertical. Make a horizontal cut from the right hand side slicing almost all the way through but leaving a one-inch border on the left hand side. Open the top flap up like a book. Season the inside with salt and pepper. Spread the quinoa stuffing evenly over the steak then roll it up right to left (this way the grains of the meat should be running lengthwise so when you make slices it cuts across the grain). Secure the rolled steak with 4 separate pieces of kitchen twine about an inch apart. Season the steak on the outside with salt and pepper.

    Heat an outdoor grill or griddle pan over medium-high heat. Grill the steak on all four sides, turning every 4-5 minutes until it is well charred all over. Using an instant read thermometer cook the steak until it reaches an internal temp of 140 degrees F. Remove from grill and allow to rest for 8-10 minutes before slicing into thick pieces.

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