Top Review by Lainey6605
This is very good! I prepared the recipe and my husband cooked it on the grill. It turned out delicious, full of flavor and tender. I made this with your Classic Saffron Rice, as suggested. Thanks for sharing. Made for ZWT7 for the Vivacious Violets.
- 1 small onion, chopped
- 6 garlic cloves, minced
- 3⁄4 teaspoon ground cumin
- 1⁄2 teaspoon crushed red pepper flakes
- 1 tablespoon olive oil
- 2⁄3 cup golden raisin
- 1⁄3 cup vegetable broth
- 1⁄2 teaspoon salt
- 1 1⁄2 teaspoons of fresh mint, snipped or 3⁄4 teaspoon dried mint, crumbled
- 1 (1 1/4 lb) beef flank steak
Directions See How It's Made
- Soak 24 inches of 100 percent-cotton string in water for 30 minutes; drain.
- While string is soaking, in a large skillet, over medium heat, cook and stir the onion, garlic, cumin and crushed red pepper in hot oil until onion is tender.
- Stir in raisins, wine or broth and salt; bring to boiling, reduce heat and simmer, uncovered approximately 10 minutes or until most of the liquid has evaporated; stirring occasionally.
- Remove from heat and stir in mint, set aside.
- Trim any fat from steak, place the steak between 2 sheets of plastic wrap and working from center to the edge with the flat side of a meat mallet pound the steak to about 1/2 inch thickness; approximately 12x8 inch rectangle.
- Lightly tenderize meat with other side of mallet, remove plastic wrap; spread the raisin mixture on steak to within 1-inch of edge.
- Fold over about 1/2 to 1 inch of ends of meat and roll up lengthwise, tie with string in 2 to 3 places.
- Prepare a gas grill by preheating as per manufacturers directions, reduce heat to medium and adjust for indirect cooking, placing a drip pan under the meat.
- Cook steak for 40 to 45 minutes or until internal temperature registers 150 degrees F.; remove from grill and cover with foil.
- Allow the meat to stand covered for 10 minutes before slicing into 1-inch slices.