Argentine Stuffed Flank Steak-FeaturePhoto

Argentine Stuffed Flank Steak

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  • Lift the top of the steak as you cut and begin opening it up, taking care to keep the knife level with the cutting surface to make an even horizontal cut all the way across the steak.
  • Stop cutting just before you reach the other end of the meat and open up the butterflied steak so that it lies flat.

    • This recipe was first published in Fire It Up: More the 400 Recipes for Grilling Everything (Chronicle).

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