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Cheese-Stuffed Flank Steak

Yield 4 servings


  • 1 (1 1/2-pound) flank steak
  • 1 (8-ounce) bottle vinaigrette
  • 1 teaspoon ground cumin
  • 1 (8-ounce) package Monterey Jack cheese with peppers, cut into 8 lengthwise slices
  • 8 (8-inch) flour tortillas

How to Make It

  1. Slice a pocket horizontally in steak, cutting to within 1/2 inch of but not through opposite side and ends.

  2. Stir together vinaigrette and cumin in a shallow dish or heavy-duty zip-top plastic bag; add steak. Cover or seal, and chill 3 hours, turning occasionally.

  3. Remove steak from marinade, discarding marinade. Place cheese slices in steak pocket. Secure with wooden picks.

  4. Grill steak, covered with grill lid, over medium-high heat (350° to 400°) 7 to 10 minutes on each side or until done. Let stand 5 minutes; remove wooden picks, and cut diagonally into thin slices.

  5. Grill flour tortillas, without grill lid, 1 to 2 minutes on each side or until warm. Serve with steak.