Here’s a stylish technique for flank steak:
- Make a butterfly cut down the length of the steak.
- Oil and season the steak, then add your own pesto to the top/“inside.” Then roll the steak back up using butcher’s twine to secure the roll.
- Grill the outside of the flank roll. Let it sit. Cut the roll into portions.
- Before serving, grill portions to the desired temperature and plate. Add your finishing touches – maybe sautéed mushrooms or grilled veggie slices – and garnish.
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