Stuffed Flank Steak on Big Green Egg | Grilled Flank Steak with Malcom Reed
Stuffed Flank Steak on Big Green Egg | Grilled Flank Steak
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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:
Flank Steak Roulade Recipe With Sun Dried Tomatoes, Mushrooms & Garlic
Flank steak roulade is an elegant recipe you can easily put together in your own home kitchen & impress your family and friends! Join Eric from Simply Elegant Home Cooking to see just how easy it is to prepare this unique version of flank steak.
Ingredients:
-2 lb. flank steak, trimmed of any excess fat
-4 strips of pork bacon
-2 cups of baby spinach
-1/2 cup of chopped sun dried tomatoes
-1 cup of chopped cremini mushrooms (stems removed)
-5 cloves garlic
-Sea salt & cracked black pepper to taste
Directions:
-Set flank steak out a full hour before cooking time and allow it to come up to room temperature. Thoroughly blot dry on all sides with paper towels.
-Fry up the bacon, reserving the grease. Chop up into bacon bits.
-Chop up the garlic, spinach, mushroom, and sun dried tomatoes.
-Pound out the flank steak until it increases in surface area and becomes more uniform in thickness.
-Add generous amount of salt and pepper to both sides of the flank steak.
-Layer on the bacon, spinach, tomatoes, and mushrooms, leaving a half inch border on all edges.
-Role the steak lengthwise, and tie at 5-6 different points with kitchen twine.
-Sear the flank steak roulade in a large cast iron skillet on medium-high heat until all sides are deeply browned.
-Top the steak with garlic, and place into a 425 degree f oven for 20 minutes.
-Remove flank steak roulade from skillet and allow it to rest for 10 minutes before carving.
-Serve and enjoy!
Stuffed Steak Rolls
Here is what you will need!
Makes 6
Ingredients
2 tablespoons canola oil, divided
3 tablespoons chopped garlic
2 sweet onions, such as Vidalia, chopped
2 cups mushrooms, thinly sliced
½ tablespoon kosher salt
½ tablespoon freshly ground black pepper
2 pounds flank steak
Kosher salt
Freshly ground black pepper
1 (4-ounce) package baby spinach
9 slices Provolone cheese
Preparation
Preheat oven to 350° Fahrenheit.
Heat 1 tablespoon of the oil in a pan over medium-high heat. Combine the garlic, onions, mushrooms, salt, and pepper in the pan and cook until almost all of the moisture has evaporated and the onions are caramelizing, 15-20 minutes. Remove from heat and set aside.
Lay the flank steak on a cutting board. Spoon the mushroom and onion mixture on top, spreading it evenly across the steak. Sprinkle the spinach on top, followed by the slices of Provolone. Press down lightly to compress the spinach. Starting at the bottom of the flank steak, roll it up tightly, making sure the grain of the meat is running horizontally. Use 6 toothpicks to secure the steak roll. Slice the steak roll into 6 equal rolls.
Heat the remaining oil in a pan over high heat. Sear the steak rolls on one side for 1-2 minutes, then flip. Sear the second side for about 1 minute, then bake for 10-15 minutes, until medium-rare.
Remove the toothpicks, then serve!
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Mediterranean Stuffed Flank Steak | Lunch Break | recteq
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Flank Steak Roulade with Mushrooms and Blue Cheese
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Laura Bezden, owner of The Studio Kitchen in Round Rock, talks about how Chef Kyle prepares the Flank Steak Roulade with Mushrooms and Blue Cheese.
The Studio Kitchen provide meals to busy families. We do free home delivery (with certain minimum orders) to the greater Austin, Kyle, Buda, Bastrop and Goergetown areas. Orders can also be picked up at 2111 Sam Bass Rd, Round Rock, TX, 78681.
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Beef Flank Steak Roll with mushrooms and spinach filling