Herb-Stuffed Flank Steak

• 1/2 cup green olive tapenade
• 1/4 cup chopped flat-leaf parsley
• 2 tablespoons chopped mixed fresh herbs, such as basil, chives, and thyme
• 1 flank steak (about 1 1/4 lbs.)
• 1 tablespoon olive oil
• Salt and pepper

1. Heat a grill to high (450u0b0 to 550u0b0). Combine tapenade, parsley, and mixed herbs in a small bowl.
2. Lay steak on a work surface between 2 sheets of plastic wrap. Using a meat mallet, pound until an even 1/4 in. thick. Peel off top plastic wrap, spread tapenade mixture all over steak, and roll up so grain of the meat runs lengthwise. Tie at 2-in. intervals with kitchen twine.
3. Rub outside of steak with oil and season generously with salt and pepper. Grill, turning occasionally, until grill marks appear all over and an instant-read thermometer inserted in center reaches 125u0b0 for medium-rare, 15 to 20 minutes.
4. Transfer steak to a cutting board, tent with foil, and let rest 10 minutes. Remove kitchen twine and cut crosswise into thin (1/4 in.) slices.
5. Wine pairing: Lang & Reed 2013 Cabernet Franc (North Coast; $27).

green olive tapenade, flatleaf, herbs, flank steak, olive oil, salt

Taken from www.myrecipes.com/recipe/herb-stuffed-flank-steak (may not work)