Beef

Rolled and Stuffed Flank Steak

This is a great dish for a night out at the grill!

What could be better than flank steak stuffed with basil, roasted red peppers and cheese?

Not much

I bought this flank steak and had the butcher run it through a meat cuber twice to tenderize

They may tell you once is enough, but trust me twice is the way to go

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For the filling you will need, extra virgin olive oil,  chopped garlic cloves, 1 teaspoon each of kosher salt and ground black pepper, a bunch of fresh basil (around 10-11 leaves) and 1 roasted red bell pepper

Roasting your own peppers is super easy, just click on our link to learn how

Show me how to roast bell peppers

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Drizzle the steak with some olive oil, and rub it in along with your chopped garlic

Sprinkle with the salt and pepper

Now layer your basil and roasted red bell peppers

Now for the fun part

Cheese

I happened to have some provolone and decided to add that for some tang along with fresh mozzarella for some gooey goodness

I used about 3 slices of provolone and 8 slices of mozzarella

Now lets roll it up

Your going to have some ingredients try to escape, fret not, just stuff them back in with your fingers as you roll

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And roll

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And roll some more

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There you have it

Place some butcher’s string about an inch apart along the roll and tie them up, then snip off the excess string

We use this butcher’s string

I like to drizzle this with about 1/2 cup of balsamic vinaigrette

You can make your own:

Homemade Balsamic Vinaigrette

Set this in a refrigerator for at least 30 minutes to allow the cheese to get cold, which will help keep it from oozing out on the grill

Once the meat has chilled, start slicing in between the strings

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Now it’s time to head out to the grill

I’m cooking this over medium direct heat.  Place them on the grill and cook for 3-4 minutes, then turn them (not flip) and cook 3 minutes more

Flip them and cook 2 minutes, then turn them (not flip) and cook another 2 minutes or until they register 150 F on a thermometer

Remove from the heat and let rest for 10 minutes before serving

We topped these with a drizzle of reduced balsamic vinegar

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Enjoy!!!

Simply Sundays! ~ Rolled and Stuffed Flank Steak

  • Servings: 4-8
  • Difficulty: Medium
  • Print

Ingredients

1 cubed flank steak

1 drizzle of olive oil

3 chopped garlic cloves

1 teaspoon each of kosher salt and ground black pepper

1 bunch of fresh basil leaves (around 10-11 leaves)

1 roasted red bell pepper

3 slices of provolone cheese (optional)

8 ounces of fresh mozzarella cheese

1/2 cup of balsamic vinaigrette

drizzle of reduced balsamic (optional)

Directions

Have a butcher run your flank steak through a cuber at least twice.  Drizzle the steak with some olive oil, and rub it in along with 3 cloves of chopped garlic.  Sprinkle with 1 teaspoon each of kosher salt and ground black pepper

Layer the steak with fresh basil leaves (I used around 11).  Next layer with slices of roasted red bell pepper.  Add 3 slices of provolone cheese.  Top that with 8 ounces of fresh mozzarella

Start rolling from the wide side of the flank, using your fingers to keep the ingredients inside.  Keep rolling until you have a log

Place butchers string about 1 inch apart along the length of the log and tie them.  Snip any excess string.  Rub the log with about 1/2 cup of balsamic vinaigrette.  Allow the flank to chill in a refrigerator for at least 30 minutes prior to grilling

Once the meat has chilled, start slicing in between the strings.  Cook this over medium direct heat.  Place them on the grill and cook for 3-4 minutes, then turn them (not flip) and cook 3 minutes more.  Flip them and cook 2 minutes, then turn them (not flip) and cook another 2 minutes or until they register 150 F on a thermometer

Remove from the heat and let rest for 10 minutes before serving.  Drizzle with reduced balsamic vinegar (optional)

© Simply Sundays 2016
All rights reserved

2 comments on “Rolled and Stuffed Flank Steak

  1. So simple, so delicious! I love the marinating in the balsamic vinaigrette before grilling. Great recipe!

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