Stuffed Flank Steak on the Grill Recipe
My original idea was to marinade my flank steak and then grill it. As I progressed through variations of flavors and techniques, I wanted to use on my grilled flank steak, I eventually settled on butterflying and stuffing my 2 plus pound of beef. A simple process that returns delicious results, salty tender steak, creamy provolone cheese and sautéed vegetables all rolled up into an easy to grill recipe that will make you wonder why you did not grill this sooner.
“The flank steak is a beef steak cut from the abdominal muscles of the cow. A relatively long and flat cut, flank steak is used in a variety of dishes including London broil and as an alternative to the traditional skirt steak in fajitas. It can be grilled, pan-fried, or braised for increased tenderness.” http://en.wikipedia.org/wiki/Flank_steak
Grilling Stuffed Flank Steak is easier that preparing it, not a recipe for an unsteady hand, so get your butcher involved and have them butterfly your Flank Steak at the store if you are uncomfortable doing the cutting yourself. Other than that, you might need someone to help tie up the rolled flank steak, as it is easier to describe than actually doing so when you are flying solo.
Let get on with the recipe!
A simple blend of onions, red bell peppers, Crimini mushrooms, salt and pepper sautéed in a little olive oil until they were just turning color and slightly tender to the bite. I use fresh coarse ground black pepper and coarse sea salt to help bring out the flavors of the sautéed vegetables. When done, set aside to add to your stuffing mix layers.
A two plus pound cut of flank steak, washed, dried and butterflied.
I added a thin layer of honey mustard to the inside of the flank steak.
Next, you will start layering your stuffing ingredients, Provolone cheese, salt, pepper and fresh Italian flat leaf parsley.
Add your sautéed vegetables and fresh baby leaf spinach for the final layer and proceed to roll up your flank steak. Four hands are better than two at this stage of the recipe development.
Once you have your stuffed flank steak rolled up, apply some extra virgin olive oil all over the exterior surface and sprinkle the pepper and sea salt over the top. Don’t skimp!
Have your bacon and butchers twine ready to use and close by for the next stage. Now is time to wrap up the stuffed flank steak recipe so layer your bacon on the flank steak. Feel free to make a classic bacon weave for the bling if you choose. Tie up your Flank Steak with a tradition butchers roast knot and place it on your grill. If you are using an Island Grillstone (and you should), pre-heat for 15 minutes at 450°F before placing your Stuffed Flank Steak on the grill.
Roast at 350°F for approximately 1hr or until the internal temp reaches 140 for medium and remove from heat to rest for 10 minutes. If you are grilling your Stuffed Flank Steak on the grill without an Island Grillstone, then grill with the in-direct grilling method, temperature and time stays the same. That is it! Super simple and full of flavor that is sure to impress your friends and family.
- 2 lb + Flank steak butterflied
- 2 garlic cloves, sliced
- 1 cup fresh baby spinach
- 5 - 6 slices provolone cheese
- 1 small red bell pepper, diced
- 1 small sweet onion, diced
- 2 tbs honey mustard
- coarse ground black pepper
- sea salt
- olive oil
- 3 - 5 slices of bacon
- Butchers twine
- Wash, dry and butterfly Flank Steak.
- Saute onions, red bell peppers, Crimini mushrooms, salt and pepper.
- Apply mustard to inside of Flank Steak.
- Layer the stuffing ingredients: Provolone cheese, salt, pepper, parsley, sauteed vegetable and spinach.
- Roll Flank Steak up to make a log.
- Apply olive oil to surface.
- Salt and Pepper
- Place Bacon on top.
- Tie with Butchers twine.
- Roast at 350 F for approximately 1hr or until internal temp reaches 140 F