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Pepper Stuffed Flank Steak

Barbecue.Master's picture
Ingredients
  Beef flank steak 2
  Garlic powder 1 1⁄4 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Green pepper 1 , cut into strips
  Red pepper 1 , cut into strips
  Onion 1 , cut into thin slices
  Canned tomato sauce 15 Ounce (1 Can)
  Finely chopped onion 1⁄2 Cup (8 tbs)
  Soy sauce 1⁄4 Cup (4 tbs)
  Sugar 1 Tablespoon
  Dry mustard 1 Teaspoon
  Cayenne pepper 1⁄8 Teaspoon
  Vegetable oil 1⁄4 Cup (4 tbs)
Directions

With meat mallet, pound each steak to 1/4-inch thickness.
Sprinkle steaks with 1/4 teaspoon of the garlic powder and the pepper.
Arrange green and red pepper strips horizontally on steaks.
Cover with onion slices.
Starting at narrow end of each steak, roll up jelly-roll fashion; tie with kitchen twine.
Set aside.
In large jar with screw-top lid, combine remaining ingredients except oil.
Shake to blend.
Brush outsides of beef rolls with oil.
Lightly oil grid.
Grill steaks, on covered grill, over hot briquets about 30 minutes, turning often, until done.
Brush steaks with tomato-soy mixture during last 10 minutes of grilling.

Recipe Summary

Cuisine: 
American
Method: 
Barbecue
Ingredient: 
Beef
Interest: 
Party

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