One of the finest salads meets the grill.
Trim up your flank steak to square it off and butterfly it by cutting along the long edge with your knife parallel to the cutting board and with your other hand on top of the steak. Don't cut all the way through to the other side. Then fold out the meat and flatten it so that you end up with a nice sheet of beef. Salt both sides of the meat.
Drizzle olive oil and balsamic reduction onto your canvas and add diced tomatoes.
Add some basil in an even layer.
Then some fresh mozzarella.
Drizzle with more balsamic reduction.
Now roll it up keeping it as tight as you can and tie it off with butcher string.
Skewer where you tied it then trim your skewers.
Season generously with salt and pepper.
Fire up the grill and sear over high heat flipping once. If necessary move off direct heat to finish.
Trim up your flank steak to square it off and butterfly it by cutting along the long edge with your knife parallel to the cutting board and with your other hand on top of the steak. Don't cut all the way through to the other side. Then fold out the meat and flatten it so that you end up with a nice sheet of beef. Salt both sides of the meat.
Drizzle olive oil and balsamic reduction onto your canvas and add diced tomatoes.
Add some basil in an even layer.
Then some fresh mozzarella.
Drizzle with more balsamic reduction.
Now roll it up keeping it as tight as you can and tie it off with butcher string.
Skewer where you tied it then trim your skewers.
Season generously with salt and pepper.
Fire up the grill and sear over high heat flipping once. If necessary move off direct heat to finish.
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