Best 3 Grilled Stuffed Flank Steak Recipes

GRILLED STUFFED FLANK STEAK

Steps:

• In a small bowl, combine garlic, shallot, parsley, sage, and olive oil. Set aside. Lay out two long pieces of plastic wrap side by side and place flank steak on plastic wrap. Butterfly cut steak. (Lay flank stake out flat and slice in half horizontal, from side to side, stopping before you get to the edge. Open it up and your steak will suddenly be twice as the size). Ask your butcher or store butcher to do this to save you time! Place two more pieces of plastic wrap on top of steak. Pound flank steak into rough rectangle with a meat hammer or gently with a clean nail hammer so as to not pound a hole in it . Remove top plastic wrap. Spread garlic and herb oil over steak. Top with prosciutto. Place provolone on top of prosciutto, leaving a boarder around steak without cheese. Like cinnamon rolls, working with the wide end, roll up steak into a pinwheel. Cut 12 (8 inch) pieces of string. Tie up each end of steak roll. Then use the remaining string to tie up the steak into 1 inch pieces, working from outside edges to inside. Once steak is tied up, then roll log so that the seam is facing you. Place a skewer between each of the strings and on each end, making sure to skewer the edges to secure them. Slice the steak between the skewers and snip off the strings. Salt and pepper each side of the pinwheels. Cook on a preheated and oiled grill for approximately 4 - 5 minutes per side, depending on how done you want your steaks. You can also cook these on foil or a grilling mat. Once cooked, remove from grill, and let sit for 3 - 5 minutes. You can cover them with foil if you wish. Remove the skewers and devour!

GRILLED FLANK STEAK STUFFED WITH SPINACH AND BLUE CHEESE

Steps:

• Prepare a gas or charcoal grill for indirect grilling. If charcoal, set the coals on one side of the charcoal grate, leaving the other side cool. If gas, turn one or two burners on high, leaving the other side cool. Lay the steak on a cutting board, and pound it out until it is about ¼-inch thick. Sprinkle with salt (keeping in mind that the blue cheese is a little salty) and pepper. With one long side toward you, cover the steak with spinach to within an inch of the other edge. Top with crumbled blue cheese. Working from the long side that is toward you, roll the steak, tucking the spinach and blue cheese in as you go. Set seam side down on the cutting board, and tie, at about 2-inch intervals, with kitchen twine. Make sure the roll is tied close to both ends to keep the stuffing in. Season with salt and pepper. Oil the grill grate using tongs and a paper towel soaked in oil. Sear the stuffed steak directly over the coals, about 3 minutes per side, treating it as if it had 4 sides. Once it's seared, move the steak to the cool side of the grill and lower the lid. Let it cook for 25 to 35 minutes, or until it's reached an internal temperature of 130 degrees for medium rare. Remove the steak to a warm platter, and tent with foil for 10 minutes before slicing. Slice the steak into ½-inch pinwheels, 2 to 3 per person.

HERB-STUFFED GRILLED FLANK STEAK

Steps:

• In large, shallow nonmetal dish or resealable food-storage plastic bag, mix all marinade ingredients. Make pocket in side of flank steak by cutting lengthwise almost but not completely through opposite side. Add steak to marinade; turn to coat. Cover dish or seal bag; refrigerate at least 4 hours or overnight to marinate.
• In 8-inch skillet, heat oil over medium heat. Add onion; cook 2 minutes, stirring occasionally, until tender. Stir in garlic and parsley; cook and stir 1 minute. Add bread crumbs and lemon peel; cook and stir 1 minute. Remove from heat.
• Heat grill. Remove steak from marinade; discard marinade. Fill pocket in steak with stuffing. Secure opening with toothpicks.
• Place steak on gas grill over medium heat; cover grill. Cook 12 to 20 minutes, turning once, until steak is desired doneness. Cut steak across grain into 1/2-inch-thick slices.