Brie Stuffed Flank Steak

This was a very quick and easy recipe, which addressed “What are we going to do with all this Holiday Cheese?”

Steak Marinade Ingredients

• 1/2 cup olive oil

• 1/2 cup balsamic

• 2 T brown sugar

• 1 t B&G

Stuffing Ingredients

• 1/2 Onion sliced

• 1 zucchini sliced

• 1 cup sliced mushroom

• 3 cloves garlic

• 1 T chopped rosemary

• brie slices

• B&Gerk

Other Ingredients

• Flank steak

• More B&Gerk

Score the flank steak about 40% into the top to allow marinade to get further into the meat.

Mix the Marinade ingredients in a Baggie or container, add steak. Let it sit at least an hour in the refrigerator. I usually go for 4 hours

Sautee onions in a large skillet until they start to caramelize. Mix in the garlic and mushrooms, mix in the zucchini to slightly soften. Remove from heat, place in bowl to the side.

Place the flank steak, scored side down in the skillet on medium heat. Pre-cook it for about 4 minutes. In the first attempt of this, I also seared what would be the outside of the steak.

Lay out Kitchen string for wrapping about 2 inches apart on a cutting board. Placed the flank steak scored side up on top of the kitchen string. Sprinkled B&Gerk on the steak. Laid out Brie, and sautéed veggies in the center of the flanks steak. Used the kitchen string to encase the brie and veggies. Sprinkle B&Gerk on the outside of the steak.

Cooked the Flank steak on the grill or in the oven at ~400 degrees, maybe 12-15 minutes. Slice between the kitchen strings so it will hold together. Serve

Scored Flank Steak