Cooking School: Stuffed Flank Steak

5. Roll up steak to enclose filling, beginning on a short side; the grain of the meat will be running from left to right. Tuck any loose filling back into ends.

6. Tie steak with cotton twine at 2-inch intervals to secure. Rub outside with oil, then sprinkle with remaining 1/4 teaspoon each garlic salt and pepper.

7. Roast at 425 degrees F. for 35 minutes, then increase heat to broil and broil for 10 minutes, turning once. Let meat rest 15 minutes. Remove twine, slice, and serve.

Copyright © 2008. Used with permission from the June 2008 issue of Family Circle magazine.