Flank Steak with Roasted Pepper and Feta Stuffing Serving Size - 6 Prepared By - DnD Recipe Rating * * * * *
			3 ounces feta cheese, drained and crumbled 1/2 cup dried bread crumbs 1 small red bell pepper, roasted, peeled, seeded, diced 1 large garlic clove 1/3 cup loosely packed fresh Italian parsley 1 tablespoon fresh thyme 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2 flank steaks, about 1 1/2 pounds each 1 tablespoon extra-virgin olive oil Kosher salt and freshly ground black
			In a medium bowl combine the cheese, bread crumbs, and red pepper. Finely chop the garlic and fresh herbs together then add to the bowl. Blend thoroughly with a fork. Season with salt and pepper. Layout the flank steak on a cutting board. Starting near one end of the steak, carefully insert a boning knife horizontally into one long edge (the edge parallel to the grain), splitting the steak evenly top to bottom. Continue this cut until the entire steak can be opened up like a book (see directions at left). Repeat with the other flank steak. Prepare your grill for indirect cooking over medium heat. Evenly spread the stuffing mixture over the inside of the butterflied steaks to within an inch of the edges and a few inches from the top (you may not need all of it). Be careful not to overstuff or it will just fallout and make it harder to roll. Roll up the steaks around the filling, with the grain running the length of the roll. Tie the rolls every few inches with butcher's twine. Brush the outside of the rolls with oil and lightly season with salt and pepper. Brush the cooking grates clean. Grill over indirect medium heat, with the lid closed as much as possible, until cooked to your desired doneness, 20 to 30 minutes for medium rare, turning once. Transfer to a carving board, lightly cover with foil, and let rest for 10 minutes before slicing. To serve, cut the rolls into 1/2 to 3/4 inch slices. Serve warm.