Stuffed Flank Steak

Flank steak is usually my first choice for fajitas or steak salads but sometimes I want to do something a little fancier with it. That’s when I go for this preparation. I tend to throw in whatever yummy stuff I have on hand for the stuffing but I never use bread crumbs. In my opinion, they don’t bring anything to the party in this particular case. Last night, I had a 1.5 lb. flank steak on hand and went scrounging in the fridge to see what might make it extra special.

My plan was to butterfly the flank steak and flatten it out like a book. You have to get a flank steak with pretty consistent thickness to make this work. Since I had purchased one that was rolled up in the packaging, I couldn’t see that my choice wasn’t ideal for this approach until I had it out on my board. This is where I should have considered just grabbing my mallet and pounding it out to an even 1/2-inch thickness. Instead, I doggedly stuck to Plan A and ended up with some holes that needed patching once I had finished butterflying it. A quick search of my deli drawer yielded the perfect solution: sliced ham!

Stuffed Flank Steak

(I would have used more but this was all the sammich meat I had.) Disaster averted, I mixed up the stuffing: 2 oz peppered goat cheese, 1/2 cup chopped sundried tomatoes, 1/3 cup chopped artichoke hearts, and 1 minced garlic clove.

Stuffed Flank Steak

Then I spread it over the flank steak, leaving about an inch boarder all around.

Stuffed Flank Steak

Then I rolled that sucker up tight like so…

Stuffed Flank Steak

Since my mangled steak needed a bit more support than usual, I was liberal in my use of butcher’s twine to tie it up:

Stuffed Flank Steak

I usually don’t throw in a tie lengthwise but it definitely helped keep all of the stuffing in place. I had some beeyootiful coals going in the Green Egg…

Stuffed Flank Steak

So I set my Egg up for indirect heat and put my flank steak on when the dome was about 500 degrees. I let it be for about 10 minutes and then flipped it.

Stuffed Flank Steak

After another 12 minutes, I removed it and let it rest for about five minutes, tented with foil. (FYI that mine was on the rare side so you might want to shoot for 30 minutes total.)

Stuffed Flank Steak

Then we sliced it up…

Stuffed Flank Steak

And plated it up with some summer veggies for a quick and delicious dinner.

Stuffed Flank Steak

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Categories: Beef, Recipes | Tags: , , , , , , , , , , , , | 3 Comments

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3 thoughts on “Stuffed Flank Steak

  1. Pingback: Easy Summer Veggies « Zen of BBQ

  2. Very nice … rather like a Brasiole 🙂

  3. Love the ingredients in your stuffing. Bet it all tasted wonderful together. Wonderful cook.

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