Zing Zang Flank Steak

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Really great recipe! I felt like a 5 star chef : I had a little problem butterflying the flank steak, maybe next time will let the butcher do it, but thank goodness for skewers and toothpicks to close up the holes! Watched the show first, and kept in mind NOT to overcook it, so it was pretty tender :

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This recipe was easy to make. The favors were unbelievable. I you want to impress your friends do this recipe. I was reading the other reviews, if your steak seems tough, remember this is flank steak, not the most expensive steak there is. You have to use a tougher piece of meat if you want to stuff it otherwise it would just flop all around when you try to flip it on the grill, as well as shrink. If you think it's too tough try to tenderize it a bit, not too much, also use sea salt on all sides. When you butterfly it and let it. Set at room temperature for at least an hour or so, this will tenderize it naturally. Good luck and don't give up, this one is too good to not try again.

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I have to say, the flavors were incredible and the simplicity of the recipe goes without saying. My only issue is the flank steak itself, very chewy, not sure what I may have done incorrectly, but the meat was just tough. Wondering if I might brown the assembled meat and then give it a shot in my Cuisinart electric pressure cooker?

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Ok, fortunate for us we had made the asparagus and lentil salad the day before, so we new we were going to need to change this recipe for our taste buds. Instead of using a provolone, which has no significant flavor, we added Havarti Jalapeno cheese, yum! We also grilled the onions with mushrooms for even more flavor. This was an awesome recipe.