Need a show-stopper of a meal that takes less than an hour to make? Look no further! This Moringa and herb stuffed flank steak will have everyone drooling and begging for seconds despite the fact that Moringa is a super healthy super food!
2lb Flank Steak, Cut open like a book and lightly tenderized
2 Tbsp MRM Moringa Powder
½ Cup Chopped Parsley
½ Cup Chopped Cilantro
Zest of 1 Lemon
1 Tbsp Chopped Thyme
1 Tbsp Chopped Rosemary
3 Shallots, Chopped
4 Garlic Cloves, Minced
1 Jalapeno, Chopped
1 Cup Bread Crumbs, Soaked in ½ Cup water
1 Egg, Beaten
Salt & Pepper To Taste
Heat a medium saute pan with a splash of olive oil and gently cook the shallots, garlic, and jalapeno for 2-3 minutes being careful not to brown. Set aside to cool.
Grind the herbs (Ideally in mortar and pestle in small batches at a time) with the lemon zest and moringa until you form a paste. Add salt and pepper. Transfer to a mixing bowl.
Add the bread crumbs, egg, shallot, garlic & jalapeno to the herb paste and mix thoroughly. Adjust seasoning to your personal preference.
To prepare the flank steak, lay it out flat on a cutting board and put a knife cut ¾ of the way through the steak horizontally. Open like a book, lay flat and gently tenderize.
Spread the herb stuffing over the flattened out steak.
Roll the covered steak into a log and wrap snuggly in cling film. Let set in the refrigerator for 30 minutes.
Remove the steak from the refrigerator and take off the cling film being careful not to unroll the steak.
Tie the steak with butchers string to prevent unwrapping while cooking.
Preheat your grill to 500°F.
Rub the rolled steak with salt, pepper, and olive oil.
Char on all sides for 1 minute each. Turn the grill down to 350°F and cook for another 15-20 minutes.
Remove from the grill and allow to rest for 15 minutes before slicing and enjoying!