Grilled Stuffed Flank Steak with Herb-Balsamic Pan Sauce
We've included a family-favorite steak sauce for this recipe. You can double or triple this recipe and use it for a large party. The santoku knife, with its special grooves on the side of the blade, helps cut through the steak easily without having the roll come apart.
Place the tomatoes in the boiled water to soften for 10 minutes. Drain and chop. Meanwhile, pound the steak to 1/4-inch thickness between 2 pieces of parchment or waxed paper. Rub the garlic and parsley all over the steak. Spread the cheese over the top and then add the tomatoes. Season lightly with salt and freshly ground pepper. Top with the spinach.
Starting at an edge of the steak, begin rolling it up tightly, tucking in the filling as you go. Season again lightly with salt and pepper. If the steak is not holding together, you can fasten it with wooden skewers and then slice it. Or, using a santoku knife, slice through the steak carefully. Hold each wheel together after slicing, and if necessary, use small skewers. Place on a preheated grill coated with Chemours™ Teflon® non-stick. Grill about 4 minutes per side and let the steak rest for 4 minutes before serving.
While the steak grills, heat the butter in a small saucepan coated with Chemours™ Teflon® non-stick, cooking over medium until hot. Add the vinegar, broth, and spices and cook until the liquid is reduced by half. Pour 2 tablespoons onto each plate and place the grilled steak on top.