Flank steak rolled around a filling of steak sauce, tomatoes, cucumbers, green peppers, onions and Monterey Jack cheese is grilled to savory perfection.
What You Need
Original recipe yields 8 servings
2 lb. beef flank steak, butterflied
1/2 cup A.1. Original Sauce, divided
1 cup KRAFT Shredded Monterey Jack Cheese
1/2 cup chopped tomato es
1/3 cup chopped cucumber s
1/4 cup chopped green pepper s
2 Tbsp. sliced green onion s
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Let's Make It
Preheat grill to medium-high heat. Open up steak on clean cutting board so steak lies flat. Remove 1/3 cup of the steak sauce; set aside for later use. Spread remaining steak sauce onto steak; top evenly with the cheese and vegetables.
Roll up steak from one of the short ends; tie with kitchen string to secure.
Grill 30 to 40 min. or until steak is cooked to medium doneness (160°F), turning frequently and brushing with the reserved steak sauce for the last 10 min. of the grilling time. Cover loosely with foil. Let stand 5 to 10 min. before cutting into slices to serve. Remove and discard string.
Serve with a mixed green salad and a slice of whole-wheat bread.
Make it Easy
Ask your butcher to butterfly the steak for you.
Since the steak will continue to cook during the standing time, it should be removed from the grill before it is cooked through. (The steak should still be pink.) Let stand, covered, at room temperature for several minutes as directed in recipe. This will result in a juicier finished product.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 4g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.