How to butterfly a flank steak for a stuffed flank steak.
Follow these easy instructions on how to cut a flank steak to be filled and rolled.
Flank Steak Stuffed with Duxelle, Spinach, and Blue Cheese
Recipe:
Preview:
Flank steak stuffed with sauteed mushrooms, fresh spinach, pesto, and blue cheese. This makes a nice holiday meal and a wonderful presentation. Enjoy!
Grilled Stuffed Flank Steak
Flank steak stuffed with prosciutto, kalamata olives, and goat cheese, then grilled to perfection on the Weber Genesis II LX!
FULL RECIPE HERE:
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!
Grilled STUFFED Flank Steak! | How To
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RECIPE HERE:
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
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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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Lodge Cast Iron:
Kamikoto Knives:
Dalstrong Knives:
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