How To make Italian Flank Steak

Italian Stuffed Flank Steak

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Grilled STUFFED Flank Steak! | How To

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This stuffed flank steak is filled with spinach, bell peppers, and mozzarella cheese and grilled to the perfect medium rare for an explosion of flavor in each bite.

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00:00 - Start
00:35 - Prepare your flank steak
6:45 - How to roll flank steak
8:54 - Grill your flank steak



My Sauces, Rubs and Merch:

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Weber Kettle:

Weber Genesis Gas Grill:

Pit Barrel Cooker:

Smoke Tube:

Lodge Cast Iron:

Kamikoto Knives:

Dalstrong Knives:

INGREDIENTS

1 1.5-2 pound flank steak
½ cup baby spinach leaves
1 red bell pepper
6 ounces mozzarella cheese
2 Tablespoons red onion (thinly sliced)
1 Tablespoon Signature Beef Seasoning

INSTRUCTIONS

Turn on the grill. Preheat your grill to 450 degrees F.
Cook the pepper. Place the red bell pepper on the grill grates and roast for 3-4 minutes, turning frequently, until blackened across the surface. Transfer to a gallon zip top bag and close the seal. Set aside.

Flatten the steak. Lay a large sheet of plastic wrap on a large cutting board and top with the flank steak and then another sheet of plastic wrap. Using a meat mallet or the bottom of a heavy saucepan, pound the flank steak until it is an even 3/4 inch thickness all the way across. Remove and discard the top sheet of plastic wrap.

Season and begin stuffing. Season the top of the flank steak with the Beef Seasoning (or equal parts coarse salt and cracked black pepper). Lay the spinach leaves down in a single layer across the top of the flank steak.

Add the remaining toppings. Remove the roasted red bell pepper from the bag and use a paper towel to peel the blackened skin away from the flesh of the pepper. Use a knife to remove the core and seeds and slice the roasted pepper into strips. Layer the strips on top of the spinach and flank steak. Scatter the sliced red onion over the red peppers and top the flank steak with the shredded mozzarella cheese, staying about an inch away from the edges on all sides.

Roll the steak and secure. Use the bottom sheet of plastic wrap to lift and roll the flank steak, tucking and tightening the wrap as you roll. Secure with butcher's twine, tied every inch and a half across the length of the rolled flank steak. Trim any excess twine.

Grill! Place the rolled flank steak on the grill, close the lid, and cook, rotating the flank steak roll a quarter turn every five minutes. Close the lid after rotating each time. The roast should take approximately 20-25 minutes to reach an internal temperature of 130-135 degrees F (Medium Rare) depending on the thickness of your roll.

Rest, slice, and serve. Remove the flank steak from the grill to a cutting board and allow to rest for 10 minutes. Slice into 1.5 inch thick portions in between the butchers twine. Remember to remove each piece of twine before serving.

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Camp Chef:

ThermoWorks thermometers:

Weber Kettle:

Weber Genesis Gas Grill:

Pit Barrel Cooker:

Smoke Tube:

Lodge Cast Iron:

Kamikoto Knives:

Dalstrong Knives:

How to Cook an Italian Flank Steak With Spinach : Great Italian Eats

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Cooking an Italian flank steak with spinach is a great way to unlock additional flavor from everyone's favorite meal. Cook an Italian flank steak with spinach with help from a Certified Executive Chef and Certified Chef de Cuisine in this free video clip.

Expert: Mirko Loeffler
Filmmaker: Stephen Chiang

Series Description: Italian dishes often need to be prepared in very specific ways for maximum authenticity. Get tips on great Italian eats with help from a certified executive chef and Certified Chef de Cuisine in this free video series.

s1e5 Italian Stuffed Flank Steak

How to Score Flank Steak????????

Before adding a marinade or grilling a flank steak, lightly score it on both sides of the meat.

To do this, lightly drag a knife across the meat on the diagonal about 1 to 2 inches apart. Then repeat the pattern on the opposite angle to create crosshatch marks. Repeat on the other side.

????????????‍???????? Scoring flank steak helps to tenderize the meat and allows the marinade or dry rub flavors to penetrate more deeply.

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Italian stuffed flank steak: how to cook something amazing!

These delicious steak pinwheel rolls are so tender and cheesy!
 
INGREDIENTS

2 garlic cloves, minced
1 shallot, very finely chopped
2 tbsp fresh parsley leaves, finely chopped
1 tsp sage leaves
2 tbsp olive oil
1 steak flan (about 800g)
4 oz prosciutto
4 oz provolone
8 - 12 wooden sticks soaked in water
Salt and ground black pepper

 
METHOD

Mix the garlic, shallots, parsley, sage and olive oil in a small bowl.
 Cut the steak in the Butterfly and pound it into a rectangle.
 Evenly distribute the mixture of herbs on the surface of the steak. Put the prosciutto evenly over the steak, leaving a 2-inch border along the top edge. Cover the prosciutto with an even layer of cheese, leaving a 2-inch border along the top edge.
 Starting from the bottom edge and rolling away from you, roll the beef and place it on the cutting board seam side down.
 Using a knife, cut between 2.3 cm thick pieces of twine. Season lightly with salt and black pepper.
 Bake at 180°C/360°F for about 20 minutes.