Stuffed Flank Steak is best on a smoky grill, and combines a delicious filling of goat cheese, spinach, mushrooms, and roasted red peppers. Impressive for guests but also a great every day meal!
Nothing spells summer more than a hot, smoky grill. We grew up in the Midwest, and I can still imagine how I felt when Dad fired up the backyard grill on a perfectly warm evening. He’d have his Gin and Tonic in one hand, and a grilling spatula in the other, calling us outside to stand over the grill with him. Makes me smile thinking about it.
Even today when we fire up the grill, I tend to want to gather outside. Pop open a beer (or make a cocktail), chat with my man, and take in all the sights and smells of grilling.
Ingredients needed for Stuffed Flank Steak:
Pro-Tip: Make two of these. We love the leftovers!
- Flank Steak – I used a 1.75 pound flank steak. This serves approximately four people, but I recommend making two of these for men or bigger eaters.
- Cheese – Goat cheese is the perfect flavor for stuffing steak. One of our favorites for sure!
- Jarred Peppers – Use about 1/3 cup of roasted red peppers from a jar.
- Fresh Veggies – You’ll need to saute some onion, mushrooms, and spinach.
- Olive Oil – A bit for sautéing the veggies and a bit more for drizzling over the steak.
- Seasonings – Kosher salt, and freshly ground black pepper. Also seasoned salt for grilling.
How to make Stuffed Flank Steak:
- Make the stuffing. In a sauté pan over medium heat (and a bit of olive oil), cook the onions and mushrooms for a few minutes. Then add salt, pepper, and the baby spinach and cook until wilted. Remove from heat, and pour mixture into a separate bowl. Let cool. (You may need to place this in the refrigerator for awhile to cool.) When ready, mix the veggies, the roasted red peppers, and the goat cheese with your hands (or a spoon) until well combined.
- Butterfly the steak. Use a sharp knife and carefully butterfly the flank steak. Go nice and slow when slicing this way so you don’t cut holes in it! Sprinkle both sides with kosher salt and freshly ground black pepper.
- Roll the steak. Spread the stuffing on the flank steak, leaving some space around the edges, and roll it up. Take care to keep the stuffing inside. Then wrap some kitchen twine around the steak, securing it in several places. Drizzle some olive oil over the rolled steak.
- *NOTE: When rolling the steak, make sure you go in the correct direction so that when you slice it, you can cut AGAINST the grain. This will ensure a tender steak.
- Grill. Preheat grill to 400 degrees. Once it’s stable, place the stuffed flank steak on the grill. Top with seasoned salt, if desired. Close the lid, and rotate meat occasionally (and carefully) to all sides, until done. Some of the stuffing will most likely fall out, but the goal is to keep most of it inside. 😀
- **NOTE: The meat will take longer to cook than average, because of the thickness of the roll. Make sure you check the temperature for your desired doneness.
- Let rest. Always let meat rest for at least 10 minutes after cooking – BEFORE you slice it.
- Serve. Slice the meat ACROSS the grain to serve.
Why flank steak?
Flank steak is a cut from the abdominal muscles or lower chest of the cow. It comes from a well-exercised part, and can be tough unless it’s cut across the grain, sometimes marinated, and quickly cooked and then thinly cut.
What to serve with Stuffed Flank Steak:
- A cocktail – To begin, I believe you need to have a cocktail while grilling. It’s something my Dad taught me over the years, and I agree (as long as you are 21 and able). You could try a Limoncello Moscow Mule, a Blackberry Peach Frozen Margarita, or how about a Pina Colada?
- A salad – You could make a Healthy Broccoli Salad, my favorite Spinach Salad, or some Creamy Potato Salad.
- Potatoes – Try my Herb Buttery Smashed Potatoes, some Loaded Twice Baked Potatoes, or some Roasted Potatoes and Brussels Sprouts (with bacon).
Stuffed Flank Steak
- 1.75 pounds flank steak – butterflied
- 2 Tablespoon olive oil – divided
- kosher salt and freshly ground black pepper – to taste
- 2 cups baby spinach leaves
- 1 cup sliced Bella mushrooms
- 1/2 cup roasted red peppers – jarred and sliced
- 1/4 cup onion – diced
- 6 oz. goat cheese
- seasoned salt – for grilling
- Prepare the filling. Over medium heat, saute the onion and mushrooms for a few minutes. Add baby spinach, salt, and pepper, and saute until the spinach wilts. Remove from heat, add the roasted red peppers, and let cool. You may need to place it in the refrigerator for awhile to cool it off.
- Take the flank steak and carefully butterfly it, slicing in the middle with a sharp knife. Lay it open on a cutting board. Season both sides with salt and pepper (to taste), and drizzle with olive oil.
- When the filling is cooled off, strain some of the liquid off, and then combine with the goat cheese. Mix with your hands. Spread the filling all over the flank steak, leaving about an inch from the ends. Then roll the steak up carefully, and try to avoid squeezing the filling out. Use some kitchen twine around the rolled up steak, securing it in about four places.
- ** When rolling the steak up, be sure to watch the direction you are rolling so that when you slice it, you are cutting AGAINST the grain. This is very important to get a tender piece of meat.
- Prepare an outdoor grill to 400 degrees. When hot, add the flank steak to the grill, and close the lid. Cook and gradually turn the meat to cook on all sides, using some seasoned salt (as you go). The meat will look done on the outside, but make sure it's done on the inside too. We like ours slightly pink in the inside. You may need to cook it longer than normal, approximately 30 minutes, or even more – depending on the thickness of the meat and how hot your grill cooks.
- Remove the flank steak, and let it rest for 10 minutes before slicing AGAINST the grain.
- When rolling the steak, make sure you go in the correct direction so that when you slice it, you can cut AGAINST the grain. This will ensure a tender steak
- The meat will take longer to cook than average, because of the thickness of the roll. Make sure you check the temperature for your desired doneness.
- Some of the filling may fall out while grilling. The goal is to keep MOST of it inside!