What could be better than flank steak stuffed with fresh basil, roasted red peppers, ooey gooey cheese and finished with a balsamic drizzle?
Not much that I can think of!
This Italian flavor inspired flank steak is the perfect choice for a night out at the grill
We bought a 2 pound 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 for truly tender flank
To start off, we will need 2 chopped garlic cloves, 2 tablespoons of olive oil and 1 teaspoon each of kosher salt and ground black pepper
Drizzle the flank with the oil and rub the garlic all over it
Sprinkle with the salt and pepper
We will need 8-10 slices of roasted red peppers (depending on their size), a large bunch of basil , sliced provolone cheese and sliced mozzarella cheese
Since we are working with predominantly Italian flavors here I thought I would layer this to represent the Italian Flag
So clever!
Let’s start with a layer of basil
Next will be a layer of provolone cheese
We used 5 slices
Then layer the mozzarella cheese
We used 6 slices
Layer with the roasted red bell peppers
We used 8 slices
Start rolling the flank from the long side closest to you
Your going to have some ingredients try to escape, fret not, just stuff them back in with your fingers as you roll
And there you go… all rolled up!
Place some butcher’s string about an inch apart along the roll
Tie up the strings
Snip off any excess string
Next we will need 1/2 cup of balsamic vinaigrette
Brush the vinaigrette on the entire flank
At this point you will need to chill this for at least 30 minutes though you can also chill this overnight
Click on our link to make Homemade Balsamic Vinaigrette
Now that the meat has chilled let’s take a peek inside
Pretty!
As in pretty delicious looking!
Cut between the strings so that each round will stay held together
We ended up with 8
Preheat your grill to around 350 F
I set my burners to Medium, Low and Medium
I’m cooking this over direct heat, however keeping the middle burner on low will keep any flare ups to a minimum
Place them on the grill and cook for 6 minutes
Turn them, don’t flip them yet and cook another 4-5 minutes
Flip them and cook them for another 4-5 minutes turning once more until a thermometer inserted into the thickest section reads 150 F
Or until at your desired doneness
Remove the steaks from the grill and allow to rest for at least 10 minutes
They will continue to cook and reabsorb their juices
Sprinkle with a pinch of kosher salt and ground black pepper
Remove the strings
Serve with a drizzle of balsamic vinegar over the top!
Enjoy!!!
Simply Sundays! ~ Flank Steak Pinwheels
Ingredients
1 cubed flank steak (around 2 pounds)
2 tablespoons of olive oil
2 chopped garlic cloves
1 teaspoon each of kosher salt and ground black pepper
1 bunch of fresh basil leaves
5 thin slices of provolone
6 thin slices of mozzarella cheese
8-10 slices of roasted red bell peppers
1/2 cup of balsamic vinaigrette
kosher salt and ground black pepper for finishing
drizzle of balsamic vinegar
Directions
Have a butcher run a flank steak through a cuber twice. Drizzle the steak with 2 tablespoons of olive oil and rub it in. Next, rub the steak all over with 2 chopped garlic cloves and sprinkle with 1 teaspoon each of kosher salt and ground black pepper
Layer the steak with fresh basil leaves, thin sliced provolone cheese , thin sliced mozzarella and top it off sliced roasted red bell peppers
Start rolling from the long side of the flank steak closes to you, using your fingers to keep the ingredients inside. Keep rolling until you have a log
Place butcher’s string about 1 inch apart along the length of the flank and tie them. Snip any excess string. Brush the flank steak with 1/2 cup of balsamic vinaigrette. Allow the flank to chill in a refrigerator for at least 30 minutes prior to grilling or even overnight
Once the meat has chilled, start slicing in between the strings so each flank roll will stayed held together. Preheat your grill to 350 F with the burners set to Medium, Low, Medium
Place the steaks over the middle low burner and cook for 6 minutes. Turn them, don’t flip them yet and cook another 5 minutes. Flip them and cook them for another 4-5 minutes turning once more until a thermometer inserted into the thickest section reads 150 F. Or until at your desired doneness
Remove the steaks from the grill and allow to rest for at least 10 minutes. They will continue to cook and reabsorb their juices. Sprinkle with a pinch of kosher salt and ground black pepper
Remove the strings. Serve with a drizzle of balsamic vinegar over the top
Tools used to make this recipe
Architec Carving Board, Gripperwood
Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece
Simply Sundays 2019
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We rarely buy flank steak but it was on sale, so I did. This was the perfect to use it for! We just adored these pinwheels!
Thank you Beth! SO glad you liked the recipe!
I’m drooling just reading all about this wonderful recipe! I can’t wait to make this for a Sunday family meal. The flavors in this are fabulous and a wonderful idea to stuff and roll with the red peppers and cheese. Thank you for your detailed tips.
Thank you Michelle!
What a great recipe for a party! I bet a crowd would love this. SUch great flavors.
Thanks!
This looks delicious, can you tell me what a meat cuber is, it is not something I have come across here in Europe? Thank you
Thanks! And sure! Our butcher runs the meat through a meat cubing machine which tenderizes the meat and allows the marinade to be absorbed better. If you don’t have access to a meat cuber, you could also use a a meat mallet, but that requires elbow grease! lol
So simple, so delicious! I love the marinating in the balsamic vinaigrette before grilling. Great recipe!
Thanks Eartha!