Juicy flank steak wraps around tender peppers for a company-worthy dinner.
Dont let its impressive looks fool you; this dish is super simple to make.
Ingredients
1(2-lb.
Credit:James Ransom, Food Stylist: Chelsea Zimmer, Prop Stylist: Christina Daley
To butterfly the steak, place steak on a cutting board with 1 long side facing you.
Trim short edges as needed to form a rough rectangle.
Press 1 hand flat on steak to steady it.
Open cut steak like a book.
Top with basil, leaving a 1-inch border on all sides.
Arrange bell peppers and cherry bell peppers evenly over basil, leaving a 1-inch border on all sides.
Overlap cheese slices on top of peppers, leaving a 1-inch border on all sides.
Roll up steak away from you into a tight cylinder.
Sprinkle with remaining 1 teaspoon salt and 1/2 teaspoon black pepper.
Place steak on oiled grates over lit side of grill.
Cook, uncovered, turning occasionally, until grill marks appear all over, about 10 minutes.
Transfer to unlit side.
Transfer steak to a clean cutting board.
Let rest 10 minutes.
Remove and discard kitchen twine.
Cut crosswise into 8 slices.
