Pepper Stuffed Flank Steak

Servings:

Cooking Time:

Ingredients:

• 1 Flank steak, about 1 ½ pounds
• Salt and freshly ground black pepper, to taste
• 2 cups thinly sliced Bell peppers (Red, Green, or Yellow)
• 1 small onion, thinly sliced
• ½ cup ketchup
• ¼ cup Worcestershire sauce
• 1 tsp ground red pepper
• 2 cloves garlic, minced.

Instructions:

• Lay the steak on a flat baking sheet lined with plastic wrap. Cover and freeze for 2 hours or until nearly firm (I know it sounds strange but it makes the steak much easier to cut, trust me!).
• Place the steak on a cutting board. Hold a large knife parallel to the steak. Carefully cut the steak in half lengthwise.
• Thaw in refrigerator until the steak can be rolled up easily.
• Sprinkle the inside of each piece of meat with the salt and pepper.
• Arrange the peppers and onions on the inside of the meat, leaving about a half an inch edge around the meat.
• Tightly roll up the meat like a jelly-roll, securing it with kitchen string or toothpicks (see notes below).
• Place the steak on an oiled grid over medium-heat coals and cook for 25 minutes for medium doneness, turning often.
• While the steak is cooking, take the ketchup, Worcestershire, red pepper, and garlic and combine in a small bowl.
• Mix well. This will be your steak sauce.
• Baste the steak with steak sauce during the last 10 minutes of cooking time.
• Remove the string or toothpicks and let it stand 5 minutes.
• Slice diagonally and serve with the remaining sauce.

If you're going to use toothpicks, soak them in water for about 20 minutes prior to prevent burning. Also, the sauce ingredients make about ¾ cup to 1 cup.