Barbecued Stuffed Flank Steak

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Preparation info

  • 4

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1Β½ pounds flank steak
  • Meat tenderizer
  • Β½ teaspoon crumbled dried rosemary
  • ΒΌ teaspoon ground tarragon
  • 4 whole cloves
  • Β½ teaspoon ground thyme
  • 1 bay leaf
  • 1 tablespoon instant minced onion
  • Β½ cup salad oil
  • 1/2 cup water
  • Β½ cup red-wine vinegar
  • Sage Corn-Bread Stuffing


  1. Cut steak into halves crosswise and make a pocket in each half, cutting the pocket to within one-half inch of the edge of the steak. Or ask the butcher to make the pocket for you.

  2. Rub the meat tenderizer over both sides of the meat, applying it as directed on the package. Let stand for one hour. Combine herbs, spices, onion, oil, water and vinegar. Heat for one minute. Cool. Pour over meat.

  3. Marinate in the refrigerator for at least four hours or overnight.

  4. Remove meat from marinade and wipe dry with paper towels. Fill the pockets with the stuffing. Close openings of the pockets with skewers.

  5. Cook on one side over a very slow-burning charcoal fire for twenty minutes, or until brown. Turn and cook on the other side for twenty minutes, basting with marinade as often as the meat looks dry. To serve, cut into one-inch slices across the grain of the meat.

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