*This is as I stuffed it and right before
I rolled it to go in the oven
*Rolled and ready to go on the grill
For the Marinade:
1/2 cup red wine (I have also used white wine and it's also very good)
1/2 cup soy sauce
2 Tbsp minced garlic
2 Tbsp brown sugar
1 Tbsp tomato paste
1 tsp pepper
1 tsp red pepper flakes
1 1/2 lb flank steak
For the Stuffing:
4 strips thick sliced bacon, cooked and diced
2 cups frozen hash browns
1/2 cup diced red bell pepper
1/2 cup diced yellow bell pepper
1 Tbsp minced garlic
2 tsp Cajun seasoning (sold by the spices at the grocery store)
1 tsp paprika
1 cup diced pepper jack cheese1 full bunch green onions, DO NOT CUT!!!!
For the marinade, combine all marinade ingredients (except steak) in a large plastic baggie. Seal and shake until the brown sugar dissolves. Cut the steak open like a book (do not cut all the way through....leave one side not cut through, see first picture above) and place the steak in the baggie with the marinade. Let it marinade for 30 minutes, turning the bag over frequently to marinade the steak evenly.
For the stuffing, cook bacon in a skillet. Transer to a paper towel lined plate to drain. Dice the bacon up and set aside. In the same pan you cooked the bacon in (you can leave the extra bacon fat in this pan) add the potatoes in a single layer. Do NOT stir! Cook until they start to brown, about 10 min. Stir once and let cook for another 3 minutes. Add bell peppers and saute the mixture until the peppers begin to soften, about 2 minutes. Stir in garlic, cajun seasoning and paprika. Cook 2 minutes. Remove potato mixture from pan and cool to room temperature. Add cheese and diced bacon and stir to combine.
To stuff the steak, lay the marinaded steak out flat. Spread the stuffing evenly onto 2/3 of the cut side of the steak. Top with the grated cheese. Place the entire bunch of "uncut" green onions onto the cheese and stuffing. The green onions should pretty much run the entire length of the steak. Roll the steak around the stuffing so the ends overlap. Weave a metal skewer through the steak edges to "seal" the roll.
Cook the steak on a grill, or under the broiler until the steak is cooked through.