Grilled Pesto Stuffed Flank Steak
Note: This is a great way to use up all that basil in your garden and a fabulous main course for easy entertaining. You can prepare the flank steak and refrigerate hours before grilling. Make sure the flank steak comes out of the refrigerator an hour or so before cooking.
- 2 cups loosely packed basil leaves
- 1/2 cup toasted walnuts
- 1 clove garlic, roughly chopped
- 1/2 cup olive oil
- 1/4 cup parmesan cheese, grated
- 3 teaspoons Savor All-Purpose Seasoning, divided
- 1/2 cup Panko
- 2 pound flank steak
- Place basil, walnuts, garlic, olive oil, cheese and 1/2 teaspoon of Savor in the work bowl of a food processor. Process until a smooth pate forms.
- In a small bowl, stir together the pesto and Panko, set aside.
- Place the flank steak on a cutting board with the short end of the steak toward you. Using a sharp knife carefully, working with the longer side, cut the flank steak in half to open like a book. Do not cut completely in half. Place plastic wrap over the “opened” steak and will a meat mallet, pound so the steak is of equal thickness.
- Preheat the grill medium heat.
- Remove the plastic wrap and season the steak with 1 1/2 teaspoons of Savor and then spread the pesto mixture evenly over the meat, staying back about 1 inch from all the edges.
- Starting with a long end, roll up like a jelly roll.
- With the seam edge on the bottom, tie every inch or two with butcher’s twine to secure the roll.
- Season the outside with the remaining 1 teaspoon of Savor
- Place the steak on the oiled grill and turn about every 4 to 5 minutes until all the side are brown, about 25-30 minutes. You will want an internal temperature of about 120 degrees for rare.
- Let the flank steak rest on a cutting board for at least 10 minutes and then slice into 1 inch pieces.