2 lb Flank Steak, butterflied and sliced
1 red onion, thinly sliced
1 red pepper, sliced
1 yellow pepper sliced
1 tablespoon olive oil
6 ounces Gruyere cheese, sliced
salt and pepper
toothpicks, soaked in water for at least 30 minutes
1/4 cup orange juice
2 tablespoons garlic, minced
2 tablespoons lemon juice
2 tablespoons lime juice
1/2 cup fresh cilantro chopped
salt & pepper
1 teaspoon olive oil
2 cloves garlic, minced
1/4 cup balsamic vinegar
2 sprigs rosemary
3 tablespoons beef broth
1 tablespoon dark brown sugar
Butterfly flank steak by slicing down the side of the flank steak and opening steak like a book. Hammer out to equal length. Combine orange juice, garlic, juice of the lemon and lime and fresh cilantro and marinate over night.
Preheat grill to 450F.
Prepare vegetables by slicing them thin and sautéing in cast iron skillet until just tender. Season with salt and pepper and set aside to cool.
Pat dry and season with favorite steak seasoning or salt and pepper. Slice flank steak into 4 inch slices and the size widthwise you want the roll ups to be. Make sure the grains in the meat are running vertically as you wrap the vegetables. I placed 1 onion, 1 red pepper, 1 yellow pepper and a slice of Gruyere in each. Secure with a toothpick that has been soaked in water to prevent burning.
For the balsamic glaze: Heat the olive oil in a small saucepan over medium-high heat. Add the garlic and cook for one minute, until fragrant. Add the balsamic vinegar, brown sugar and the rosemary sprigs and bring to a rapid boil. Reduce the heat and simmer uncovered for 5 minutes. Add the broth, return to a boil, reduce the heat to low and simmer for another 15 minutes. Discard the rosemary sprigs.
Grill steak rolls on a well oiled grate until the internal temperature reaches 125F for medium rare. Start on seam side to prevent the cheese from leaking out. Brush with Balsamic glaze in the last few minutes of the cook. Allow to rest 15 minutes before serving. I served these with a cheese sauce but you could serve with a chimichurri sauce or Asian dipping sauce.
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