Kenyon Recipe | Grilled Holiday Braciole

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kenyonteam

Grilled Holiday Braciole

With basil pesto, smoked mozzarella and roasted red peppers, this stuffed flank steak makes a tasty main dish for any holiday dinner.

Beef
holiday

Nov 7 - 30m cook

Prep time:

15m

Cook time

30m

Total time

45m (+ 10m preheating time)

Makes

6ppl

Ingredients
Instructions

flank steak

1 1/2 lb

basil pesto

3 tbsp

smoked mozzarella cheese, sliced

5 oz

thinly sliced roasted red peppers

2/3 cup

packed fresh basil leaves

1/4 cup

olive oil

2 tbsp

each salt and pepper

1/2 tsp

Add 1 cup water to drip tray of Frontier Portable Grill. Preheat grill for 6 to 8 minutes on high.

Place flank steak on cutting board. Using long sharp knife and starting from long end, slice through steak horizontally to open like a book, being careful to leave it in one piece (do not cut all the way through). Place between two pieces of plastic wrap; pound into 1/4-inch thickness.

Spread pesto over cut side of steak, leaving 1-inch border all around. Arrange cheese, red peppers and basil on top.

Tightly roll up steak, starting from one long end, tucking in edges as you roll to enclose filling; secure with butcher’s twine. Brush with olive oil and season with salt and pepper.

Grill, covered, for 3 to 5 minutes per side or until browned all over.

Reduce heat to medium-low; grill, covered, for 15 to 20 minutes or until internal temperature reaches 140°F for medium-rare, or until cooked as desired.

Transfer steak to cutting board; tent loosely with foil and let stand for 10 minutes. Remove and discard butcher’s twine. Cut steak crosswise into 1/2-inch thick slices.

TIP

Serve with additional pesto or heated marinara sauce if desired.