Grilled Flank Steak Stuffed With: Bell Peppers, Cilantro, Garlic & Olive Oil
We really haven't experimented much with food from Argentina although lately we are seeing new recipes popping up all across the web. After biting into this stuffed flank steak, you will be clamoring for more recipes from this amazingly eccentric country.
There really isn't much to preparing it and if the flank steak is thin enough, it rolls up easily. If you find yourself with too thick of a cut of meat after butterflying it, try using a mallet to flatten a bit more.
The rest is relatively simple to prepare by filling, rolling and grilling. It works great with a crisp arugula salad and a loaf of fresh bread.
For The Full List Of Ingredients & The Special Step By Step Directions On How To Make This Fantastic Little Recipe Please Go To Page (2)…
Nice post.
I must try this
Gail Elisabeth Andres