Suggestion for stuffing this flank steak

I like this recipe for flank steak and am thinking of a butterfly, and marinade for about six hours. Do you have any suggestions for stuffing it, and will a six hour marinade in the lime mixture be too much? I had problems with lime juice once causing a meat to be tough after an all night marinade.

1/4 cup Lime juice fresh
2 Chipotle chiles in adobo sauce drained
2 tbs Adobo sauce reserved from chiles
2 tbs Honey
1 Garlic clove
1 teaspoon Cumin
1/2 teaspoon Salt
1 pound Flank steak trimmed

I'm imagining some kind of polenta-type stuffing, with whole kernals, maybe a tiny bit of Mexican or goat cheese and some chopped green onion.
I would maybe cut the lime with a little olive oil, no?
Sounds yummy, btw.

Does sound good, but I am with Carrie on the olive oil. As for stuffing, what about roasted red peppers along with the cheese.

[Jenise]

A Question, Karen, why stuff it at all? You've got the bones of a classic asada marinade there with additional ingredients that will sweeten the meat and enhance char when grilling--and no, six hours won't be too much. But the marinade itself is to me all about buidling a great exterior. I'd grill it rare and serve the slices over anything I might have otherwise used for stuffing, like a Mexican style fried rice (make a Mexican rice, chill it, then stir-fry it to finish with small-diced red bell peppers, onions and zucchini.

A Question, Karen, why stuff it at all? You've got the bones of a classic asada marinade there with additional ingredients that will sweeten the meat and enhance char when grilling--and no, six hours won't be too much. But the marinade itself is to me all about buidling a great exterior. I'd grill it rare and serve the slices over anything I might have otherwise used for stuffing, like a Mexican style fried rice (make a Mexican rice, chill it, then stir-fry it to finish with small-diced red bell peppers, onions and zucchini.

Funny, I woke up in the middle of the night thinking about the bold flavors of the flank steak and that I would need something mild for the stuffing. Then as you suggested, I wondered about serving it with those ingredients and save myself the work of prepping the steak for stuffing. I like your idea of the Mexican style fried rice.....and stir frying to finish.

Carrie, I also like your idea of the polenta, thanks both for the suggestions....now I'm off to see what is in my pantry!
Linda, roasted red peppers and cheese also came to mind. The pretty colors would be great with the bold flavors of the marinade. Great ideas!

[Jenise]

Another rice idea: cook your rice in chicken broth accented with lime juice, then when about halfway done throw in a handful of canned/rinsed black beans. When finished and just before service, so it doesn't lose it's freshness, stir in chopped cilantro. Colorful, and in the right groove for the flavors of your steak.

Another rice idea: cook your rice in chicken broth accented with lime juice, then when about halfway done throw in a handful of canned/rinsed black beans. When finished and just before service, so it doesn't lose it's freshness, stir in chopped cilantro. Colorful, and in the right groove for the flavors of your steak.

This. Or, a few months back there was a recipe for Mexican Green Rice on this forum. It would be good as an accompaniment as well. When I make it, I throw in a garlic clove with the green ingredients before cooking, and refresh with squeezed lime just before serving.

[Jenise]

Jo Ann, great idea re the green rice, I'd forgotten all about that. I dug it up:

http://www.wineloverspage.com/forum/village/viewtopic.php?f=5&t=24626&p=210825&hilit=+green+rice+#p210825

Great minds!
And, I do use both the parsley and cilantro. But, I thought it was missing something nontheless. It was more balanced and had the right kick when I added the garlic and the squeeze of lime.

Flank steak is not the ideal meat to stuff. You want the steak to be rare to medium rare. Stuffing it, rolling it, tying a grilling is not conducive to proper doneness to keep it tender as possible.

If you want stuffing, cook a fattier meat in a slow braise or roast.

Spinach or chard, hard boiled egg and carrot works for me. Classic way to do it with veal "matambre".

Several times I have butterflied them, spread with basil pesto, and additional parm and pine nuts. Not a particularly light dish, but tasty.