stuffed flank steak

This stuffed flank steak is filled with spinach, bell peppers, and mozzarella cheese and grilled to the perfect medium rare for an explosion of flavor in each bite. 

Stuffed Flank Steak

flank steak

baby spinach leaves

red bell pepper

mozzarella cheese

Tablespoons red onion (thinly sliced)

Tablespoon Signature Beef Seasoning

Turn on the grill. Preheat your grill to 450 degrees F.

Cook the pepper. Place the red bell pepper on the grill grates and roast for 3-4 minutes, turning frequently, until blackened across the surface. Transfer to a gallon zip top bag and close the seal. Set aside.

Flatten the steak. Lay a large sheet of plastic wrap on a large cutting board and top with the flank steak and then another sheet of plastic wrap. Using a meat mallet or the bottom of a heavy saucepan, pound the flank steak until it is an even 3/4 inch thickness all the way across. Remove and discard the top sheet of plastic wrap.

Season and begin stuffing. Season the top of the flank steak with the Beef Seasoning (or equal parts coarse salt and cracked black pepper). Lay the spinach leaves down in a single layer across the top of the flank steak.

Add the remaining toppings. Remove the roasted red bell pepper from the bag and use a paper towel to peel the blackened skin away from the flesh of the pepper. Use a knife to remove the core and seeds and slice the roasted pepper into strips. Layer the strips on top of the spinach and flank steak. Scatter the sliced red onion over the red peppers and top the flank steak with the shredded mozzarella cheese, staying about an inch away from the edges on all sides.

Roll the steak and secure. Use the bottom sheet of plastic wrap to lift and roll the flank steak, tucking and tightening the wrap as you roll. Secure with butcher&#039;s twine, tied every inch and a half across the length of the rolled flank steak. Trim any excess twine.

Grill! Place the rolled flank steak on the grill, close the lid, and cook, rotating the flank steak roll a quarter turn every five minutes. Close the lid after rotating each time. The roast should take approximately 20-25 minutes to reach an internal temperature of 130-135 degrees F (Medium Rare) depending on the thickness of your roll.

Rest, slice, and serve. Remove the flank steak from the grill to a cutting board and allow to rest for 10 minutes. Slice into 1.5 inch thick portions in between the butchers twine. Remember to remove each piece of twine before serving.

https://www.youtube.com/watch?v=3NroXcTk6UY

My Sauces, Rubs and Merch: https://patio-provisions.com/
RECIPE HERE: https://heygrillhey.com/stuffed-flank-steak/

This stuffed flank steak is filled with spinach, bell peppers, and mozzarella cheese and grilled to the perfect medium rare for an explosion of flavor in each bite. 

Please like, comment and subscribe! Hit the notification bell so you know when my weekly uploads hit!

00:00 - Start
00:35 - Prepare your flank steak
6:45 - How to roll flank steak
8:54 - Grill your flank steak

LINKS TO STUFF I USE

My Sauces, Rubs and Merch: https://patio-provisions.com/

Camp Chef: https://click.linksynergy.com/fs-bin/click?id=zN*84ReM8Ik&offerid=680940.4&type=3&subid=0

ThermoWorks thermometers: http://www.thermoworks.com?tw=HEYGRILLHEY

Weber Kettle: https://homedepot.sjv.io/MYEb3

Weber Genesis Gas Grill: https://homedepot.sjv.io/zOV76

Pit Barrel Cooker: https://cabelas.7eer.net/5Bz79

Smoke Tube: https://amzn.to/2HzNJQ2

Lodge Cast Iron: https://amzn.to/2Mf50SH

Kamikoto Knives: https://amzn.to/2VZdRMN

Dalstrong Knives: https://amzn.to/2YJLJdu

INGREDIENTS
 
1 1.5-2 pound flank steak
½ cup baby spinach leaves
1 red bell pepper
6 ounces mozzarella cheese
2 Tablespoons red onion (thinly sliced)
1 Tablespoon Signature Beef Seasoning

INSTRUCTIONS

Turn on the grill. Preheat your grill to 450 degrees F.
Cook the pepper. Place the red bell pepper on the grill grates and roast for 3-4 minutes, turning frequently, until blackened across the surface. Transfer to a gallon zip top bag and close the seal. Set aside.

Flatten the steak. Lay a large sheet of plastic wrap on a large cutting board and top with the flank steak and then another sheet of plastic wrap. Using a meat mallet or the bottom of a heavy saucepan, pound the flank steak until it is an even 3/4 inch thickness all the way across. Remove and discard the top sheet of plastic wrap.

Season and begin stuffing. Season the top of the flank steak with the Beef Seasoning (or equal parts coarse salt and cracked black pepper). Lay the spinach leaves down in a single layer across the top of the flank steak.

Add the remaining toppings. Remove the roasted red bell pepper from the bag and use a paper towel to peel the blackened skin away from the flesh of the pepper. Use a knife to remove the core and seeds and slice the roasted pepper into strips. Layer the strips on top of the spinach and flank steak. Scatter the sliced red onion over the red peppers and top the flank steak with the shredded mozzarella cheese, staying about an inch away from the edges on all sides.

Roll the steak and secure. Use the bottom sheet of plastic wrap to lift and roll the flank steak, tucking and tightening the wrap as you roll. Secure with butcher's twine, tied every inch and a half across the length of the rolled flank steak. Trim any excess twine.

Grill! Place the rolled flank steak on the grill, close the lid, and cook, rotating the flank steak roll a quarter turn every five minutes. Close the lid after rotating each time. The roast should take approximately 20-25 minutes to reach an internal temperature of 130-135 degrees F (Medium Rare) depending on the thickness of your roll.

Rest, slice, and serve. Remove the flank steak from the grill to a cutting board and allow to rest for 10 minutes. Slice into 1.5 inch thick portions in between the butchers twine. Remember to remove each piece of twine before serving.

Grilled STUFFED Flank Steak! | How To

Tender flank steak rolled up with garlic, herbs, prosciutto ham, provolone cheese... flavorful steak medallions that are tasty as they are good looking!

Italian Stuffed Flank Steak

garlic (minced garlic

shallot (minced)

Tbsp fresh parsley (finely minced)

sage leaves (finely minced)

tsp basil (minced)

olive oil

prosciutto

provolone cheese

water

Salt and pepper (to taste)

Combine garlic, shallot, parsley, basil, sage, and olive oil in small bowl.

Slicing horizontally across the steak, butterfly and pound flank steak into 2 thin rectangles. Position steak so that the grain runs parallel to the edge of the counter, spread herb mixture evenly over surface of steak.

Lay prosciutto evenly over steak, leaving 1-inch border along top edge.

Cover prosciutto with even layer of cheese, leaving 1-inch border along top edge.

Starting from bottom edge and rolling up away from you, towards the top, roll steak into tight log and place on cutting board seam-side down.

Starting in the middle of the steak roll, tie a piece of kitchen twine to secure the steak. Working outward from the center, place more ties of kitchen twine, in one inch intervals, until the whole steak roll is tied up.

Using a sharp knife, slice roll between pieces of twine into 1-inch-thick pinwheels. Season pinwheels lightly with salt and black pepper.

Skewer each pinwheel with a toothpick.

Preheat oven to 350.

Heat a cast iron skillet over medium high heat. Place pinwheels in pan and brown for 3 minutes or so. Flip over and brown on the other side for 2 minutes.

Slide skillet into preheated oven and cook for about 8-10 minutes or until steak reaches desired doneness.

Remove from oven, tent with aluminum foil and let rest for 5 minutes.

Remove twine and toothpicks and enjoy!

Spice up your boring steak dinner by filling a fine cut of meat with spinach, mozzarella, and sun-dried tomatoes. It's easy to tailor to your tastes, too!

Baked Stuffed Flank Steak

flank steak (butterflied)

panko breadcrumbs

mozzarella cheese (grated

spinach

sun-dried tomatoes (roughly chopped)

tsp garlic salt (divided)

black pepper (to taste)

Preheat oven to 425 degrees F.

If you have not already done so, butterfly your steak by lining your knife up parallel with a cutting board and slicing through the center of the steak, stopping just short of cutting all the way through. This will make it so that you can open up the steak like sandwich bread, doubling the original length of the steak. Need a visual guide? Check out this video.

Using a meat tenderizer, even out the thickness of the steak, aiming for 1/4 to 1/2 inch thick.

In a large bowl, add egg yolk and lightly whisk with a fork. Add spinach and panko bread crumbs, mixing with the egg. Finish off by tossing in the mozzarella and sun-dried tomatoes until all ingredients are thoroughly mixed.

Top butterflied steak with cheese stuffing, spreading it out evenly. Leave a 1 inch border along the edges of the steak clear of stuffing. Sprinkle top of stuffing with 1/4 teaspoon garlic salt and pepper to taste.

Roll the steak along the "grain" (the ripples in the meat), starting with the smallest end first. Roll the steak tightly and tuck in any stray pieces.

Using cooking twine (100% cotton string), snugly loop &amp; tie the twine along the steak in 2 inch intervals. String should be snug enough to slightly compress meat but not so tight it begins to cut into the steak.

Place stuffed &amp; tied flank steak on a baking sheet of your choice (I used a 9x13 baking dish). Drizzle the steak with olive oil and use your fingers to thoroughly rub it into the meat. Sprinkle remaining 1/4 teaspoon garlic on top of the steak.

Bake in the oven for 35 minutes, then set oven to broil and cook for another 5-10 minutes, to taste. Caution: Depending on how much juice the steak released while cooking, there may be a little smoke while broiling.

Remove stuffed flank from oven and let rest for 15 minutes, exposed to air and undisturbed, before serving.

https://embed.mediavine.com/videos/vh4sha602zvo3sgfroiz

Baked Stuffed Flank Steak! Spice up your boring steak dinner by filling a fine cut of meat with spinach, mozzarella, and sun dried tomatoes. It's easy to tailor to your tastes, too!

These juicy Stuffed Flank Steak Rolls are the EASIEST and most deeeelicious steak recipe ever! And it's only made with 6 ingredients! So yummy!&nbsp;They will be flying off plates. This is the best easy flank steak recipe. It will wow everyone!&nbsp;

6 Ingredient Stuffed Flank Steak Rolls (Pinwheels)

tsp dried parsley (use fresh if you like

salt

pepper

spinach (torn)

butter oil

Parmesan cheese

lemon

Preheat oven to 375 degrees Fahrenheit.&nbsp;Cover the steak with plastic wrap or wax paper and pound it thin but not too thin or you may make holes.&nbsp;Butterfly the steak and season both sides with the parsley, salt and pepper. FYI, Martha Stewart has a great post on how to butterfly meat. Trust me, it's super easy to do!

Add salt and pepper to a bowl with the dried parsley. Give it a good mix and then use it to season the front and the back of the steak. You can also use fresh parsley if you like.&nbsp;

Sprinkle the cheese over the beef leaving 1 inch&nbsp; border along the edge.&nbsp; Grate the lemon zest over the cheese. Tear the spinach up into pieces. Place it into a bowl. Add a pinch of salt then mix to combine. Add the spinach on top of the lemon zest and cheese.

Starting from the end closest to you, began rolling up tightly. Tie pinwheels with kitchen twine, toothpicks or skewers to keep them from falling apart.&nbsp;With a sharp knife slice the beef between the twine. You should have about 6-7  pinwheels.

Add vegetable oil to a cast iron skillet over medium high heat.&nbsp; Once hot add the stuffed flank steaks and brown each side for about 2-3 minutes then pop them into the oven for about 5-10 minutes.&nbsp;&nbsp;

Temperature of the beef rolls are done when the meat thermometer reads 125 for rare and 160 is well done. I usually cook mine until the temp reads 150.&nbsp;&nbsp;

Any steak lover will give this Italian Stuffed Flank Steak a big thumbs up! The steak is marinated to tenderize and lock in the amazing flavors, and then it&#039;s rolled in an unbelievably delicious walnut pesto filling with prosciutto, roasted bell peppers and provolone cheese.

red wine vinegar

garlic (minced)

½ teaspoon pepper (freshly ground)

parsley (chopped)

walnuts

garlic (smashed)

Parmesan cheese (grated)

basil

red peppers

salt and pepper (to taste)

Prep the steak.

Prep the steak. Using a boning knife, slice the meat horizontally on the long side of the steak, but do not cut all the way through, leave about ½ inch uncut. You want the steak to open like a book. Make sure the top half is the same thickness as the bottom half. Open up the steak so that it&#39;s flat. Use a meat mallet to pound down the steak to a uniform thickness about ½ inch in thickness or thinner.

Make the marinade and marinate the steak.

Make the marinade and marinate the steak. Add all the marinade ingredients to a large bowl and whisk to combine. Add the butterflied steak to the bowl and toss it around in the marinade to coat it all around. Cover the bowl with plastic wrap and refrigerated for 2 hours.

Prep the oven.

Prep the oven. Preheat the oven to 350°F.

Make the walnut pesto.

Make the walnut pesto. In a food processor add all the pesto ingredients and pulse a few times, don’t over process as you don’t want a smooth consistency. Taste for salt and pepper and add more if needed.

Assemble the steak.

Assemble the steak. Remove the steak from the marinade; reserve marinade. Place the steak flat on a cutting board. Spread the pesto evenly over the steak, leaving about ½ inch free on all sides of the meat. Layer the steak with prosciutto slices, followed by roasted peppers, then provolone cheese slices. Sprinkle with salt and pepper. Roll up the steak jellyroll style. The grain of the steak should run on the length of the roll. Tie the roll with kitchen twine or string, every 2 inches. Brush with remaining marinade.

Sear the steak.

Sear the steak. Add the olive oil to an oven safe skillet and heat over medium-high heat. Add the steak roll and sear quickly on all sides until brown.

Roast the roll.

Roast the roll. Transfer the skillet to the preheated oven and roast for 30 to 40 minutes or until the interior of the meat registers at 130°F when tested with an instant read meat thermometer.

Rest the meat and slice.

Rest the meat and slice. Remove the skillet from the oven and let the steak rest for 10 minutes. Remove the string from the roll and cut into slices.

This Matambre is an Argentinian Stuffed Flank Steak with hard boiled eggs, bell peppers, a mixture of cilantro, garlic and olive oil. The matambre is then grilled to perfection and cut into thin slices before enjoying.

Matambre - Argentinian Stuffed Flank Steak

cilantro (chopped)

black pepper

red pepper flakes

eggs

green bell pepper (sliced)

red bell pepper (sliced)

Prepare grill:

Prepare your grill for cooking over medium direct heat.

Butterfly the flank steak:

Using a sharp knife slice it and open it up like a book (see instructions above for how to butterfly a flank steak). If you want to make the meat thinner, you can pound it with a mallet to flatten it out and even out the thickness

Make chimichurri:

In a small bowl mix together the olive oil, cilantro, parsley, garlic, salt, black pepper and red pepper flakes.

Spread sauce over steak:

Spread the cilantro and parsley mixture over the flank steak, and brush it evenly over the entire surface of the steak. Arrange the quartered eggs in 3 rows across the flank steak at different intervals. Repeat with the sliced peppers.

Assemble matambre:

Carefully roll the meat up over the filling, I did it from left to right, across the grain, jelly roll style. Tie with butcher&#39;s twine to hold it together. Season the outside of the roll generously with salt and pepper.

Grill:

The temperature on your grill should read around 400°F. Place the roll on the grill and grill on both sides for about 4 or 5 minutes per side, about 20 minutes in total.

Rest:

Let the roll rest for 15 minutes before slicing into it.

I grew up in Argentina in the fifties, the Matambre was boiled.

Normally Matambre is wrapped in Saran Wrap and boiled - I like this grilled version much better 💙 it seems to fall apart once it is cut but flavor is still amazing.

A very flavoursome meal and with positive feedback. Definitely will be making it again 😊

I Love this recipe! I play with it and change it up sometimes 
 adding sun dried tomatoes,artichoke hearts,  or mozzerella cheese .The best part is the cilantro parsley garlic and OV  very flavorful

https://content.jwplatform.com/videos/7MYOHz7Z.mp4

Top 6 stuffed flank steak recipes from across the web

The most viewed stuffed flank steak recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Stuffed Flank Steak

Italian Stuffed Flank Steak

Baked Stuffed Flank Steak

6 Ingredient Stuffed Flank Steak Ro...

Italian Stuffed Flank Steak

Matambre - Argentinian Stuffed Flan...

Top 6 stuffed flank steak recipes from across the web

The most viewed stuffed flank steak recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Stuffed Flank Steak

Italian Stuffed Flank Steak

Baked Stuffed Flank Steak

6 Ingredient Stuffed Flank Steak Ro...

Italian Stuffed Flank Steak

Matambre - Argentinian Stuffed Flan...

The most viewed stuffed flank steak recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine