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Brown Ale Gaucho Flank Steak Roll Up

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“I found this recipe in Chill magazine. Originally written by Ted Reader and tweaked for what I had on hand. This is tremendous; it turned out wonderfully! My family absolutely devoured and enjoyed every bite.”

Ingredients Nutrition


  1. Using a sharp knife, slice the flank steak into two thin sheets of meat and pound flat using a meat mallet, creating two 8" x 12" rectangles.
  2. Mix together the ale, parsley, salt, chili flakes, pepper, and malt vinegar to make the marinade.
  3. Place the steak and marinade in a seal-able plastic bag and marinate overnight, turning a few times.
  4. After the marination is complete and you are ready to cook, slice the peppers and leek.
  5. Heat a skillet over medium heat, add the olive oil.
  6. Saute the garlic, peppers and leek for 3 to 5 minutes or until tender. Remove from heat.
  7. Preheat BBQ to 450 degrees F.
  8. Remove the steak rectangles from the marinade and allow the excess liquid to run off.
  9. Cover each rectangle with shaved ham, then cheese, then the pepper and leek mixture.
  10. Roll each rectangle along the long side and secure in a roll using butcher's twine.
  11. Season with coarse salt.
  12. Sear the meat on the grill for about two minutes per side for a total of eight minutes.
  13. Reduce heat to 350 degrees F and move steak off to the side of the main heat source.
  14. Continue to cook for about 5 minutes per side or until the internal temperature reaches 140 degrees F (or to your liking).
  15. Remove from heat and let sit for 5-10 minutes.
  16. Cut into slices and serve.

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