Mushroom Stuffed Flank Steak by Keto in The Country
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Hi all! Welcome back! I cannot tell you how awesome this flank steak was. Better yet, it was crazy easy. The hardest part was trying to flatten a fairly think flank steak to 1/4-1/2”. It does help work out aggression however, so it’s all good.
As you’ll see in the macros, it’s high in protein for us keto people, but all we have to do to even out the protein to fat ratio playing field is add some butter (it’s a tough life) or drizzle some olive oil on our portion. Better yet, try this awesome Cilantro Basil Sauce!!
Mushroom Stuffed Flank Steak:
1-1 1/2 lb flank steak
1 red bell pepper, chopped
8 oz mushrooms
2-3 c spinach
2 garlic cloves, minced
Olive oil for drizzling
Butter for sauté
Macros: (8 servings)
Protein-20g
Fat-8
Calories-160
Carbs-2
Flank Steak Recipe | This Is The BEST Flank Steak Recipe!
In today's video we are talking about my favorite flank steak recipe, which is flank steak rolls on a pellet grill! If you have never cooked flank steak rolls you are in for a treat! This recipe is very easy and can be cooked even on a weeknight! These flank steak rolls are stuffed with Feta cheese, spinach, peppers, garlic, and onions, all rolled in a flank steak, smoked, and then seared on cast iron! Now, I love my cast iron insert on my Traeger Ranger, but you can very easily sear this on your pellet grill, or in a cast iron skillet when you're done! The flavors are absolutely amazing with this flank steak recipe and I highly recommend you give it a try! Complete recipe down below!
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| Ingredients |
-1 Flank Steak
-1/2 cup diced onions
-1/2 cup diced red pepper
-1/2 cup diced orange pepper
-1/2 cup Feta cheese
-1/2 cup spinach
-3 gloves chopped garlic
-Tailgaters BBQ Party Rub
| Instructions |
Prep:
1. Remove the flank steak from the packaging and trim any silver skin and fat. You can optionally trim it so it’s evenly shaped.
2. Butterfly the flank steak open like a book.
3. Once the flank steak is butterflied open, season with Tailgater's BBQ Party Rub.
4. Once the flank steak is seasoned, start evenly spreading out the filling over the flank starting with feta cheese, peppers, garlic, onion, and then spinach. Be sure to leave a 1/2” border so the filling doesn’t fall out when you roll it.
5. Once the fillings have been applied, begin tightly rolling the flank steak up. It is important to evenly and tightly roll the flank steak so it cooks evenly, and the fillings are distributed evenly.
6. Once the flank is rolled, secure it with butchers twine.
7. Once the flank is tied with butchers twine, season the outside of the flank steak with Tailgater's BBQ Party Rub.
| Cooking |
1. Set the temperature to 250º
2. Let the flank steak smoke until it reaches an internal temperature of 120º internally (about 45-60 minutes).
3. Once the flank steak has reached 120º internally, remove the flank steak to rest and turn your grill up as hot as it will go. For this recipe we strived to reach 450º-500º. You can also use a cast iron pan or insert in the grill at this point.
4. Once the grill is up to searing temp, sear the flank steak on all sides until a nice crust has developed.
5. After the flank has been seared, remove from the cooker and let rest for 10-15 minutes.
6. Once rested, slice the flank steak into medallions and serve immediately.
------The stuff I use:------
For this recipe:
-Tailgater's BBQ Party Rub (use code: ASHKICKIN to save 10%):
-Butcher's Twine:
-Traeger Ranger:
-Thermometer:
Other Stuff I use:
Thermometers:
-MEATER+ Wireless Thermometer:
-Thermoworks Smoke:
-Thermoworks Thermapen MK4:
Rubs and sauces:
--Tailgaters BBQ Party Rub (use code: ASHKICKIN and save 10%):
--Elk Creek Bar-B-Q Hog Knuckle:
-Lawry's seasoning::
-Diamond Crystal Kosher Salt:
-16 mesh black pepper:
-Killer Hogs Vinegar Sauce:
Miscellaneous Equipment:
-Dalstrong Quantum Series Santoku:
-Orange Sprayer:
-Cutting Boards (use code ASHKICKIN20 for 20% off):
-Cooking Racks:
-Disposable Cutting Boards:
-Finger Oven Mitts Pot Holders:
-Dalstrong Slicer:
-Fat Separator:
-A-MAZE-N Smoke Tube:
-GrillBlazer (use code: ASHKICKIN10 for 10% off):
-Cooling rack:
*Some of these links may be affiliate links, these just help support my channel at no extra cost to you*
#flanksteakrecipe #flanksteakrolls #rolledflanksteak #stuffedflanksteak #traeger #traegernation #grilledflanksteak #flanksteak
Stuffed Flank Steak on Big Green Egg | Grilled Flank Steak with Malcom Reed
Stuffed Flank Steak on Big Green Egg | Grilled Flank Steak
For more barbecue and grilling recipes visit:
For this Stuffed Flank Steak recipe all you need is a few ingredients and about 30 minutes. It’s a quick and easy recipe you can throw on the grill one night and serve a delicious dinner.
To start, I squared and butterflied a flank steak so it opens like a book. The idea is to have it even all across the surface – so we can stuff it and roll it.
For this stuffing I used cream cheese, spinach, mushrooms and roasted red bell pepper – but you can get creative here and use just about anything you like. I’ve already thought about doing a blue cheese, mushroom and bacon stuffing. Pretty much anything you like will work – I would just keep it to 3-4 ingredients.
I sautéed the mushrooms in a little olive oil for about 3 minutes, then I threw the spinach in until it was wilted (about 2 minutes).
Then I took my butterflied flank steak and seasoned really well with my salt, pepper and garlic mixture – Killer Hogs AP Rub. Then I started layering my stuffing.
I started with cream cheese – made sure it was room temp so it spread easily. I left about an inch border along the sides. Then I came back with the spinach and mushrooms and topped that with the roasted red peppers.
Now it’s time to roll. Just start at one end and keep it tight as possible. When the Stuffed Flank Steak is rolled up, leave it seem-side down on the cutting board.
I cut about 6 – 8 pieces of butcher twine and used those to secure the flank steak. Starting on one end secure a few – then move to the other end and work your way to the middle.
Next I season the outside – First with the Killer Hogs AP Rub then I use a layer of Killer Hogs Steak Rub for a little more flavor and texture.
To cook this Stuffed Flank Steak, I’m using the Big Green Egg running at 350 degrees. You can use any grill – just set it up for a two-zone fire with a medium-high heat.
Place the flank steak on the grate and sear it for 3-4 minutes on all sides… just long enough to get some color on the outside.
Then carefully remove the hot grate and place the plate setter in the Big Green Egg. Or if you are using another grill, move the Stuffed Flank Steak to the indirect side and keep the temps steady.
Using an internal thermometer, I like to use the Chef Alarm, set it for 130 and let the Stuffed Flank Steak finish out cooking.
Once it hits 130 internal, take the Stuffed Flank Steak off and let it rest for 10-15 minutes before slicing.
Slice it into about 1inch medallions and serve. It doesn’t get much easier than that.
For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit:
Spinach, Mushroom, and Feta Stuffed Flank Steak
Want to mix it up on the grill? Try this stuffed flank steak stuffed with veggies and cheese! Served up in beautiful medallions this is a great recipe to impress friends and family at a cookout or for date night!
Get the full recipe including ingredients and instructions here:
Beef Flank Steak Roll with mushrooms and spinach filling
Bobby Flay's Stuffed Red Wine Flank Steak | Boy Meets Grill | Food Network
After creating a stuffing with fontina cheese, prosciutto and lots of fresh basil, Bobby grills his flank steak to perfection!
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Chef Bobby Flay adds a new twist to grilling on Boy Meets Grill. He visits his favorite New York spots to collect ingredients, inspiration and the occasional friend to help complete an alfresco feast in an urban rooftop setting. While grilling everything from lobsters to dessert, Bobby will show you how to entertain in style when cooking outdoors.
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Red Wine Flank Steak Filled with Prosciutto, Fontina and Basil with Cabernet-Shallot Reduction
RECIPE COURTESY OF BOBBY FLAY
Level: Easy
Total: 4 hr 55 min
Prep: 20 min
Inactive: 4 hr 5 min
Cook: 30 min
Yield: 4 to 6 servings
Ingredients
4 shallots, coarsely chopped
1 cup dry red wine, such as Cabernet
1/4 cup olive oil
2 pounds flank steak, butterflied
Salt and pepper
1/4-pound thinly sliced prosciutto
1/4-pound thinly sliced fontina cheese
14 fresh basil leaves
Olive oil
Cabernet-Shallot Reduction, recipe follows
Cabernet-Shallot Reduction:
2 teaspoons olive oil
3 shallots, finely chopped
1 bottle Cabernet wine
1 teaspoon black peppercorns
Salt
1 tablespoon honey
Directions
Whisk together shallots, wine and olive oil in a large baking dish. Add the steak and turn to coat. Cover and refrigerate for at least 4 hours or overnight.
Heat grill to high.
Remove the steak from the marinade and blot with paper towels. Lay on a flat surface, cut side up, and season with salt and pepper. Cover the surface with the prosciutto slices, then top with the cheese and a layer of basil leaves. Starting with the side facing you, tightly roll up the steak around the filling. Using kitchen string, tie the roll in 4 or 5 places.
Brush the outside of the steak with oil and season with salt and pepper. Grill the steak over high heat until browned all over, 8 to 10 minutes. Turn the steak 4 times as it cooks. Move the meat away from the direct heat and grill for 15 to 20 minutes, or until an instant-read thermometer registers 125 degrees F for medium-rare. Remove from the grill and let rest 5 minutes before slicing. Slice against the grain into 1/2-inch thick slices and drizzle with the Cabernet-Shallot Reduction.
Cabernet-Shallot Reduction:
Heat oil in a large saucepan on the grates of the grill over high heat. Add the shallots and cook until soft. Add the wine and peppercorns, bring to a boil and cook until thickened and reduced to 1 cup. Strain the mixture into a bowl and season with salt, to taste, and honey.
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Bobby Flay's Stuffed Red Wine Flank Steak | Boy Meets Grill | Food Network