Stuffed Flank Steak


  • 1 1/2 pound flank steak
  • 1 zucchini cut into strips lengthwise
  • Olive oil to coat steak
  • Salt and pepper
  • 5 ounces (about 9 button mushrooms)
  • 1 jar roasted red peppers, cut into strips
  • Natural string
  • 2 tablespoons chopped parsley
  • 1 tablespoon chopped thyme


  1. Trim any excess fat off the beef.
  2. Carefully butterfly the steak so that it opens up like a book.
  3. Coat zucchini strips and mushroom with a little oil, salt, and pepper, and cook in the grill pan for a couple minutes on each side.
  4. With steak opened up, layer zucchini, mushrooms and red pepper strips.
  5. Close up the steak and secure with kitchen string.
  6. Rub with olive oil, and sprinkle with chopped parsley, thyme, salt and pepper.
  7. Grill steak on each side for about 5-7 minutes for rare or until done to your taste.
  8. Allow steak to rest, 10 minutes, before slicing.