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!
Course Main Dish
Cuisine American
Keyword grilled flank steak, stuffed flank steak
Prep Time 20 minutesminutes
Cook Time 30 minutesminutes
Total Time 50 minutesminutes
Servings 4servings
Calories 461kcal
Author Sue Ringsdorf
Ingredients
1.75poundsflank steak- butterflied
2Tablespoonolive oil- divided
kosher salt and freshly ground black pepper- to taste
2cupsbaby spinach leaves
1cupsliced Bella mushrooms
1/2cuproasted red peppers- jarred and sliced
1/4cuponion- diced
6oz.goat cheese
seasoned salt- for grilling
Instructions
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.
Notes
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!