One 15-ounce trimmed flank steak
\n1\/4 tsp. salt
\n1\/4 tsp. freshly ground black pepper
\n1 garlic clove, minced
\n1 T. raisins, coarsely chopped
\n1 ounce pine nuts (pignolia), coarsely chopped
\n2 tsp. coarsely chopped fresh flat-leaf parsley<\/p>\n
Prepare grill for a medium fire, using direct method. Season steak with salt and pepper; evenly distribute garlic, raisins, pine nuts and parsley over 1 side of steak. Starting at smaller end, tightly roll up steak jelly-roll fashion. Secure lengthwise with metal skewer; close ends with toothpicks to keep filling enclosed. Grill steak 25-30 minutes, turning to brown well on all sides. Remove from heat; let stand 5 minutes before slicing. Remove skewer and toothpicks; carefully carve meat so that each slice stays intact. Divide evenly among 4 plates and serve.<\/p>\n
Yield: 4 servings
\nCalories: 206
\nFat: 11g
\nFiber: 1g<\/p>\n","protected":false},"excerpt":{"rendered":"
One 15-ounce trimmed flank steak 1\/4 tsp. salt 1\/4 tsp. freshly ground black pepper 1 garlic clove, minced 1 T. raisins, coarsely chopped 1 ounce pine nuts (pignolia), coarsely chopped 2 tsp. coarsely chopped fresh flat-leaf parsley Prepare grill for a medium fire, using direct method. Season steak with salt and pepper; evenly distribute garlic, raisins, pine nuts and parsley over 1 side of steak. Starting at smaller end, tightly roll up steak jelly-roll fashion. Secure lengthwise with metal skewer;…<\/p>\n