I want to use flank steak with Gorgonzola cheese portabello,bacon or prosciutto(sp) do I beat the flank stk?

I want to use flank steak, do I need to tenderize the flank steak first? I was thinking of filling it with gargonzolla cheese, proscuitto or bacon, and BBQ or broil it. Maybe even add portabello mushroom! I know it will be rich but thought it might be good. What do you think any ideas or sugestions. This is for dinner Thursday night, so appreciate a quick responce.

I want to use flank steak with Gorgonzola cheese portabello,bacon or prosciutto(sp) do I beat the flank stk?
Do tenderize it. Also use the cheese and prosciutto inside. Then use the bacon as an outer wrap around as a fillet mignon would be. Broil or bbq would be great because the bacon will keep the steak moist. Broil or bbq the mushrooms also and serve on the side maybe with a Bearnaise sauce.
Reply:flank is an wonderful steak and your version sounds intriguing. Tenderize it well both sides. Use a mallet or a fork (a lot of jabbing) if you are marinating as well.You will want to marinade it some just to further tenderize it, but you do not have to be heavy with it. The steak will be flatter and wider by far, but much nicer. when you cut it go against the grain. Yummy enjoy, you just brought back memories.
Reply:sure, I would beat the crap out of it. Broil it...maybe a port wine demi-glaze.....
Reply:Everyone had great ideas! Your idea sounds wonderful too! I just bought two flank steaks today and I am going to borrow a few of your ideas if you don't mind. My only suggestion is to marinate it first. I always marinate my flank steak before cooking. It really needs it to get tender. And remember...cut against the grain!!! ;)





Hope it works...sounds yummy!
Reply:Yes tenderize it. The first time I cooked a flank, I did not tenderize it and it was like chewing on leather.
Reply:yes tenderize it and slice it against the grain to break up the toughness. You could also marinate it. it does sound very rich but trying new things is good. good luck!
Reply:I would beat it because the flank steak is one of the less tender cuts, ..also that will give you a nice uniform shape and thickness to work with while stuffing. Otherwise sounds really good..I would definitely sear then grill it.





The port wine demi glaze sounds good, you could add the portabellos with some fresh garlic
Reply:tenderize with sharp serrated bread knife