- 2 lbs flank steak butterflied
- 4 oz cream cheese room temperature
- 2 cups crab meat
- 1 tbsp extra virgin olive oil
- 2 tbsp butter
- 3 garlic cloves minced
- ½ cup dry white wine
- 1 cup heavy cream
- ¼ cup fresh parsley chopped
Preheat grill to high heat.
Place butterflied steak on a cutting board.
Put parchment paper on top of steak and gently flatten with a mallet.
Combine crab meat with cream cheese and mix well. Spread on flank steak.
Roll steak tightly with the grain going the length of the roll, starting with the side closest to you.
Tie roll with kitchen twine at one-inch intervals.
Brush outside of meat with EVOO and add salt and pepper, to taste.
Place steak on grill, browning on each side for two minutes.
Cook until internal temp reaches 135 to 140 for medium rare and 140 to 145 for medium.
Remove steak from the grill, cover with aluminum foil, and let rest for 10 minutes.
Slice into pinwheels.
Calories: 414kcal | Fat: 31g | Protein: 30g | Carbohydrates: 2.6g