Pepper Stuffed Flank Steak with Chef's Signature Steak Sauce
Ingredients
1
flank steak (about 1-1/2 pounds)
Salt
Ground black pepper
2
cups thinly sliced bell peppers (green, red and/or yellow)
1
small onion, thinly sliced
Chef's Signature Steak Sauce (recipe follows)
Lay steak flat on baking sheet lined with plastic wrap. Cover and freeze about 2 hours or until nearly firm. Place steak on cutting board. Hold large sharp knife parallel to steak. Carefully cut steak in half lengthwise. Thaw in refrigerator until steak can be rolled up easily. Sprinkle inside of each piece of meat with salt and black pepper. Arrange bell peppers and onion on meat, leaving 1/2-inch edge around meat. Tightly roll up jelly-roll style; tie with kitchen string or secure with toothpicks.*
Prepare Chef's Signature Steak Sauce; set aside. Place steak on oiled grid. Grill over medium-hot coals 25 minutes for medium doneness, turning often. Baste with some of Chef's Signature Steak Sauce during last 10 minutes of grilling. Remove string or toothpicks. Let steak stand 5 minutes. Slice steak diagonally. Serve with remaining sauce.
*Soak toothpicks in water 20 minutes to prevent burning.
Chef's Signature Steak Sauce Makes 3/4 cup
Ingredients
1/2
cup ketchup
1/4
cup French's® Worcestershire Sauce
1
to 2 tablespoons Frank's® RedHot® Original Cayenne Pepper Sauce or to taste
2
cloves garlic, minced
Prep Time
30 minutes
Freeze Time
2 hours
Cook Time
25 minutes
Combine ingredients in small bowl; stir until smooth.
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