Set grill or oven to 275F.
In a bowl, mix together the ingredients for the stuffing. Feel free to make this dish your own by using your favorite veggies such as zucchini/squash, cabbage and even mushrooms. Instead of pico de gallo, try sundried tomatoes to completely change the flavors of this dish.
Make the flank steak thinner by cutting in half so that it is easier to roll and stuff. If necessary, use a food mallet to pound the flank steak and thin it out even more.
Stuff the flank steak with the veggie mixture, then roll it up.
If you’re using a grill, place the flank on the grill with the flap (i.e., open end) facing down so that the steak bakes closed. If you’re using an oven, place the flank on a baking sheet with the flap facing down as well.
Grill/smoke or bake for about 30 minutes, flipping halfway through.
Enjoy with roasted red potatoes (seasoned with rosemary, garlic, sea salt & pepper).