Brown Ale Gaucho Flank Steak Roll Up

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 1 (2 -3 lb) flank steaks
• 1 (12 ounce) bottle brown ale
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon salt
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon ground black pepper
• 1 teaspoon malt vinegar
• 2 teaspoons olive oil
• 1 teaspoon minced garlic
• 2 poblano chiles or 2 sweet peppers
• 1 leek
• 4 ounces shaved ham
• 4 ounces monterey jack cheese
• 1/2 teaspoon coarse salt

Recipe

• 1 using a sharp knife, slice the flank steak into two thin sheets of meat and pound flat using a meat mallet, creating two 8" x 12" rectangles.
• 2 mix together the ale, parsley, salt, chili flakes, pepper, and malt vinegar to make the marinade.
• 3 place the steak and marinade in a seal-able plastic bag and marinate overnight, turning a few times.
• 4 after the marination is complete and you are ready to cook, slice the peppers and leek.
• 5 heat a skillet over medium heat, add the olive oil.
• 6 saute the garlic, peppers and leek for 3 to 5 minutes or until tender. remove from heat.
• 7 preheat bbq to 450 degrees f.
• 8 remove the steak rectangles from the marinade and allow the excess liquid to run off.
• 9 cover each rectangle with shaved ham, then cheese, then the pepper and leek mixture.
• 10 roll each rectangle along the long side and secure in a roll using butcher's twine.
• 11 season with coarse salt.
• 12 sear the meat on the grill for about two minutes per side for a total of eight minutes.
• 13 reduce heat to 350 degrees f and move steak off to the side of the main heat source.
• 14 continue to cook for about 5 minutes per side or until the internal temperature reaches 140 degrees f (or to your liking).
• 15 remove from heat and let sit for 5-10 minutes.
• 16 cut into slices and serve.