Stuffed Steak Ole
|Flank steak||2 Pound|
|Tomato||2 Cup (32 tbs), chopped|
|Fresh cilantro||1⁄4 Cup (4 tbs), finley minced|
|Garlic||2 Clove (10 gm), finley minced|
|Onion||1⁄2 Cup (8 tbs), chopped|
|Green pepper||1⁄4 Cup (4 tbs), chopped|
|Cayenne pepper||1⁄2 Tablespoon|
|Non fat cooking spray||1|
Remove any visible fat from the steak.
With a sharp knife, cut a slit sideways into the steak to create a pocket, without cutting completely through the meat.
In a medium bowl, combine the tomato, cilantro, garlic, onion, green pepper, cumin, pepper and salt.
Mix well and stuff the pocket of the steak with the vegetable-herb salsa.
Press the sides of the steak to close or secure with toothpicks, if desired.
Coat the grill with cooking spray and preheat for 5 minutes.
Grill the stuffed steak for 9-11 minutes, or according to your taste.
To serve, cut the steak across the grain into 1/4-inch slices.
Top the slices with any remaining vegetable-herb salsa.