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Prep 50min
Total4hr50min
Servings6
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Ingredients
Marinade
3
tablespoons dry red wine
3
tablespoons olive oil
1
tablespoon fresh lemon juice
1
teaspoon beef-flavor instant bouillon
1
large clove garlic, minced
Steak
1
beef flank steak (2 lb)
Stuffing
3
tablespoons olive oil
1/4
cup finely chopped onion (1/2 medium)
3
cloves garlic, thinly sliced
2
tablespoons chopped fresh parsley
2
tablespoons Progresso™ plain bread crumbs
1
teaspoon grated lemon peel
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Steps
1
In large, shallow nonmetal dish or resealable food-storage plastic bag, mix all marinade ingredients. Make pocket in side of flank steak by cutting lengthwise almost but not completely through opposite side. Add steak to marinade; turn to coat. Cover dish or seal bag; refrigerate at least 4 hours or overnight to marinate.
2
In 8-inch skillet, heat oil over medium heat. Add onion; cook 2 minutes, stirring occasionally, until tender. Stir in garlic and parsley; cook and stir 1 minute. Add bread crumbs and lemon peel; cook and stir 1 minute. Remove from heat.
3
Heat grill. Remove steak from marinade; discard marinade. Fill pocket in steak with stuffing. Secure opening with toothpicks.
4
Place steak on gas grill over medium heat; cover grill. Cook 12 to 20 minutes, turning once, until steak is desired doneness. Cut steak across grain into 1/2-inch-thick slices.
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Use sharp knife to cut steak. Be careful to not cut through other side of meat.
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