Stuffed Flank Steak

I am sorry that I was unable to post this weekend. I was in New York watching the Big East Tournament. The weather was horrible, but the games were amazing. Marquette made it to the semi-finals and the final game between Georgetown and West Virginia went all the way to the wire. It was a close one. After an exciting weekend, I am back with a great dish for the grill. We had a few warm days last week and I had to dust off the grill. It was calling me. So I decided to make a recipe from the Weber Way to Grill book: Stuffed Flank Steak with Roasted Peppers and Feta Cheese.

The rolled and stuffed flank steak came out perfectly cooked.

Making the Stuffing

Dice up the garlic and herbs. Add them to a bowl with remaining stuffing ingredients. Mix thoroughly. I found that using my hands worked the best. Every other instrument that I tried just turned into a giant mess.

Butterflying the Flank Steak

On a large cutting board, lay out the flank steak. Carefully insert a knife into the long edge of the flank steak (the edge parallel to the grain). Carefully butterfly the flank steak. Cut the steak until it can be opened like a book or magazine.

Filling and Rolling

Evenly spread the stuffing over the flank steak. Leave a 1 inch edge around the flank steak. Also leave a couple of inches at the top so that the rolled meat can close without having the stuffing fall out.

Now roll the steak up into rolls and place the rolls seam side down on the cutting board. Now grab some butchers twine and tie up the rolls. This can be easily done with one person using a surgeon’s knot. Start with a basic knot, twisting one half under the other. To do a surgeon’s knot, twist it one more time. The extra twist will prevent the twine from loosening when you finish the knot.

Grilling

Lightly oil the outside of the roll with extra-virgin olive oil and then season with salt and pepper. Setup your grill for indirect cooking and preheat it to medium heat. Once the grill is preheated, place the rolled steak on the grill over indirect heat. Close the lid and cook for roughly 15 minutes.

Flip the meat and continue to cook for another 15 minutes. At this point the roll is approximately medium rare. If you like it well done, cook for another 10-15 minutes. You can always check with a meat thermometer.

Resting and Serving

When the meat is the desired doneness remove it from the grill and cover. Let it rest for at least 10 minutes before carving. When it is time to serve, remove the butchers twine and then carve the roll into 3/4 inch slices.

This meal was delicious. The feta and roasted red peppers were the ultimate filling. Salty with a tad bit of sweet from the peppers. For looking so complex, this was an easy and delicious meal. Plus it was cheap. Flank steaks are affordable and stuffing them makes them taste like a million bucks.

Stuffed Flank Steak

Butterfly a flank steak and stuff with roasted peppers and feta cheese. Roll, tie with butcher’s twine, and grill over indirect heat. Impressive yet easy to make.

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Prep Time 20 hours hrs

Cook Time 1 day d 6 hours hrs

Total Time 2 days d 2 hours hrs

Servings: 4 servings

Course: Main Course

Cuisine: American

Ingredients Method Notes

Ingredients

  

For the Steak

• 1 flank steak about 1 1/2 pounds
• 2 teaspoons extra-virgin olive oil
• Kosher salt and freshly ground black pepper

For the Stuffing

• 2-3 ounces feta cheese
• 1/4 cup bread crumbs
• 1 red bell pepper roasted, peeled, seeded and diced
• 1 garlic clove minced
• 1/4 cup fresh Italian parsley chopped
• 1 1/2 teaspoons fresh thyme
• 1/4 teaspoon kosher salt
• 1/4 teaspoon ground black pepper

Method

 

1. Prepare the stuffing by dicing garlic and herbs. Add to bowl with feta, bread crumbs, roasted peppers, salt, and pepper. Mix thoroughly with hands until well combined.
2. Place flank steak on a large cutting board. Carefully insert a knife into the long edge parallel to the grain.
3. Butterfly the flank steak by cutting horizontally through the meat until it opens like a book.
4. Evenly spread stuffing over the butterflied steak, leaving a 1-inch edge on all sides and 2 inches at the top for sealing.
5. Roll the steak tightly from the bottom, folding in the sides as you go. Place seam-side down on the cutting board.
6. Tie the rolled steak with butcher’s twine using a surgeon’s knot: start with a basic knot, then twist one more time for extra security.
7. Lightly brush the outside of the roll with olive oil. Season generously with salt and pepper on all sides.
8. Setup grill for indirect cooking and preheat to medium heat.
9. Place the rolled steak on the grill over indirect heat. Close the lid and cook for 15 minutes.
10. Flip the steak and cook for another 15 minutes for medium-rare. For well-done, cook an additional 10-15 minutes. Use a meat thermometer to check doneness.
11. Remove from grill and cover with foil. Let rest for at least 10 minutes before carving.
12. Remove butcher’s twine and slice into 3/4-inch thick pieces. Serve immediately.

Notes

Recipe from Weber Way to Grill book. The feta and roasted red peppers create a delicious Greek-inspired filling. Flank steak is an affordable cut that becomes elegant when stuffed. Use canned roasted red peppers if you don’t have time to roast fresh ones. A meat thermometer is helpful: aim for 130-135°F for medium-rare, 140-145°F for medium. Equipment needed: sharp knife, butcher’s twine, grill with lid, meat thermometer.