1 sweet red pepper, chopped
1 small onion, chopped
2 cups of fresh spinach or half-box of frozen spinach
1 teaspoon Kosher salt
1 teaspoon dried mustard
1 teaspoon black pepper
3 tablespoons of red-wine vinegar
1 gallon-size plastic storage bag
COMBINE olive oil, vinegar, one chopped garlic clove and dried mustard to make marinade.
PLACE meat in storage bag with marinade overnight or for at least six hours.
SAUTÉ garlic, onion and pepper; add sausage, spinach, rice and cheese. Cool.
PUT stuffing inside the flank steak. Note: Ask your butcher to cut a small opening in the flank steak and then hollow out the inside. You can try this yourself using a sharp knife. Or you can cut the steak horizontally into one or two pieces and then roll the meat with the stuffing inside and tie with butcher twine.
PREPARE a charcoal or gas grill and cook meat indirectly for about 20 to 30 minutes. Allow to sit for 15 minutes then slice and serve.
Wine recommendation: 2011 Château Saint-Roch Côtes du Rhône ($15). This southern Rhone red has a nose of leather and tea with flavors of black cherries and cola. A blend of grenache, syrah and mourvedre, the wine is full-bodied and rich with just enough tannic backbone to marry seamlessly with this gourmand's delight.
For more on the art and craft of wine, visit John Brown's Vines & Vittles blog at thegazz.com.