Grilled Flank Steak Rolls

Grilled Flank Steak Rolls

Grilled Flank Steak Rolls

Flank steak stuffed with Bleu cheese and bacon, sounds like you can't go wrong, and you won't!

Recipe Courtesy of:
Chumeia Vineyards (Paso Robles, CA)


1/4 cup olive oil
3 tbs. minced garlic
1 tsp. liquid smoke
2 (2 1/2-pound) flank steaks, butter-flied and pounded
thin Salt and freshly ground black pepper
8 slices cooked bacon
1 cup crumbled bleu or feta cheese


In a large glass measuring cup, pour olive oil over minced garlic. Add liquid smoke. Whisk the mixture to blend the ingredients and set aside. Generously season both sides of the meat with the salt and pepper. Lay steaks out on a clean surface with the grain running horizontally toward you in order to slice the cooked meat across the grain for more tender meat. Lay the bacon slices across the steaks and cover with crumbled bleu cheese, leaving a 1/2-inch margin. Roll the meat over the filling in a tight, jelly-roll style and secure closed with kitchen string. Slice into two inch individual steak rolls. Using a pastry or basting brush, generously baste each roll with the olive oil mixture. Grill over high heat about 7 minutes on each side for medium rare. Delicious with baked or scalloped potatoes and a Caesar salad.

Price: $0.00 



Chumeia Vineyards: Cabernet Sauvignon California, 2006
Chumeia Vineyards: Cabernet Sauvignon California, 2006
This cab is loaded with fruit (strawberries, plum, cherry and blackberry) all of which is laced together with aromas of anise, vanilla, cedar and a myriad of spices. The tannins are layered into the palate and balanced by the focused tannins that all end with a great finish of all the above.

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