Tunisian-Spiced Flank Steak Roll-Ups
Elevate your grilling game with these Tunisian-Spiced Flank Steak Roll-Ups. This recipe combines the robust flavors of cumin and garlic with sweet golden raisins and fresh mint for a delectable filling that beautifully complements the tender flank steak. Perfect for summer cookouts or cozy dinners, these pinwheels not only taste great but also present beautifully on the plate. Serve alongside a side of your choice, like a refreshing salad or grilled vegetables, for a delightful, complete meal.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
onion
1 small (chopped)
garlic
6 cloves (minced)
ground cumin
3/4 teaspoon
crushed red pepper flakes
1/2 teaspoon
olive oil
1 tablespoon
golden raisins
2/3 cup
vegetable broth
1/3 cup
salt
1/2 teaspoon
fresh mint
1 1/2 teaspoons (snipped or)
dried mint
3/4 teaspoon (crumbled)
beef flank steak
1 lb 1.25 (trimmed)
Instructions
1
1. Soak 24 inches of 100 percent cotton string in water for 30 minutes before draining.
2
2. While the string soaks, heat olive oil in a large skillet over medium heat. Add chopped onion and minced garlic, cooking until the onion is tender, about 3-5 minutes.
3
3. Stir in ground cumin and crushed red pepper flakes, cooking for another minute until fragrant.
4
4. Add golden raisins, vegetable broth, and salt to the skillet. Bring the mixture to a boil, then reduce heat and simmer uncovered for approximately 10 minutes, or until most of the liquid has evaporated. Stir occasionally to prevent sticking.
5
5. Remove the skillet from heat and gently stir in fresh or dried mint. Set the filling aside to cool slightly.
6
6. Trim any excess fat from the flank steak. Place it between two sheets of plastic wrap and pound it to about 1/2 inch thickness, aiming for a rectangle approximately 12x8 inches.
7
7. Once the steak is tenderized, remove the top layer of plastic wrap and evenly spread the onion-raisin mixture over the steak, leaving a 1-inch border around the edges.
8
8. Fold about 1/2 to 1 inch of the ends of the steak over the filling, then roll up the steak tightly from one long side to the other. Securely tie the roll with the soaked string at 2 to 3 intervals.
9
9. Preheat your gas grill as per the manufacturer's instructions, then reduce the heat to medium and set up for indirect cooking by placing a drip pan beneath the area where the steak will be placed.
10
10. Grill the steak roll for 40 to 45 minutes, or until the internal temperature reaches 150 degrees F for medium doneness. Keep an eye on the grill to maintain a steady temperature.
11
11. Once cooked, remove the steak from the grill and cover it with foil. Let it rest for 10 minutes to allow juices to redistribute before slicing the roll into 1-inch pieces.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is a Tunisian-Spiced Flank Steak Roll-Up?
It is a grilled dish consisting of a tenderized flank steak filled with a savory and sweet mixture of sautéed onions, garlic, cumin, red pepper flakes, golden raisins, and mint, then rolled and sliced into pinwheels.
How long should I soak the cotton string before tying the steak?
You should soak 24 inches of 100 percent cotton string in water for at least 30 minutes before using it.
What is the best way to prepare the filling for the roll-ups?
Sauté onion and garlic in olive oil, stir in cumin and red pepper flakes, then simmer with golden raisins, vegetable broth, and salt until the liquid evaporates before adding mint.
How thin should I pound the flank steak?
The flank steak should be pounded to a thickness of approximately 1/2 inch.
What are the ideal dimensions for the steak after pounding?
Aim for a rectangle that is roughly 12x8 inches in size.
Can I use dried mint instead of fresh mint?
Yes, you can use either 1 1/2 teaspoons of fresh snipped mint or 3/4 teaspoon of crumbled dried mint.
How should I secure the steak roll before grilling?
Roll the steak tightly and tie it securely with the soaked cotton string at 2 to 3 separate intervals.
What grill setup is required for this recipe?
Preheat a gas grill to medium heat and set it up for indirect cooking by placing a drip pan beneath the area where the steak will be placed.
How long does it take to grill the Tunisian-Spiced Flank Steak Roll-Ups?
The steak roll should be grilled for 40 to 45 minutes.
What internal temperature indicates medium doneness?
The steak is ready when it reaches an internal temperature of 150 degrees F.
Why should I let the steak rest after cooking?
Letting the meat rest for 10 minutes allows the juices to redistribute, ensuring a more tender and flavorful result.
How should I slice the finished steak roll?
Once the meat has rested, remove the string and slice the roll into 1-inch thick pieces to create pinwheels.
Can I use a different type of broth for the filling?
While the recipe calls for vegetable broth, you can substitute it with beef or chicken broth if preferred.
Is this recipe considered spicy?
The recipe has a mild heat from 1/2 teaspoon of crushed red pepper flakes, balanced by the sweetness of golden raisins.
What should I do if the steak is too thick to roll?
Continue pounding the steak between plastic wrap until it is thin enough to roll easily, generally around 1/2 inch.
Do I need to leave a border when spreading the filling?
Yes, leave a 1-inch border around the edges of the steak to prevent the filling from spilling out during rolling.
What is the purpose of the drip pan during grilling?
The drip pan is used during indirect cooking to catch fat and prevent flare-ups while providing even heat.
Can I use regular raisins instead of golden raisins?
Yes, although golden raisins are traditional for this flavor profile, regular dark raisins can be used as a substitute.
How much garlic is needed for this recipe?
This recipe requires 6 cloves of minced garlic for a robust flavor.
What is the first step in preparing the meat?
The first step is to trim any excess fat from the flank steak before pounding it flat.
Can this dish be served at a holiday dinner?
Yes, the beautiful presentation of the pinwheels makes it an excellent choice for holiday cooking or special occasions.
What are some suggested side dishes?
The steak pairs well with a refreshing salad or grilled vegetables for a complete meal.
How long do I simmer the onion and raisin mixture?
Simmer the mixture for approximately 10 minutes or until most of the liquid has evaporated.
Why is cotton string specified for this recipe?
Cotton string is heat-safe and will not melt on the grill, unlike synthetic strings.
What type of cumin is used?
The recipe calls for 3/4 teaspoon of ground cumin.
How do I handle the steak while pounding it?
Place the steak between two sheets of plastic wrap to prevent tearing and to keep the surface clean while pounding.
Can I prepare the filling in advance?
Yes, the filling can be prepared ahead of time and cooled before being spread onto the steak.
What should I do if my grill temperature is too high?
Reduce the gas flow or adjust the burners to maintain a medium heat to ensure the meat cooks evenly without burning the exterior.
Is salt necessary for the filling?
The recipe uses 1/2 teaspoon of salt to enhance the flavors of the spices and raisins.
How much olive oil is used for sautéing?
One tablespoon of olive oil is used to sauté the onion and garlic.