How to Make Antipasti-Stuffed Flank Steak | Food Network
Put an Italian spin on flank steak with this antipasto stuffing.
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Antipasti-Stuffed Flank Steak
Recipe courtesy of Food Network Kitchen
Total: 2 hr 55 min
Active: 55 min
Yield: 4 to 6 servings
Level: Intermediate
Ingredients
Flank Steak:
One 1 1/2-pound flank steak
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon honey
1/2 teaspoon crushed red pepper flakes
1 clove garlic, grated
Kosher salt and freshly ground black pepper
4 ounces sliced deli ham
3 ounces sliced mozzarella
4 ounces sliced Genoa salami
4 ounces marinated mushrooms, sliced (about 1/2 cup)
4 ounces roasted red peppers, sliced (about 1/3 cup)
8 small hot pickled cherry peppers, stemmed
Herb Paste and Sauce:
1 cup firmly packed fresh basil leaves
1 cup firmly packed fresh flat-leaf parsley leaves
1/4 teaspoon crushed red pepper flakes
1 clove garlic, crushed
Kosher salt
1/2 cup extra-virgin olive oil
Directions:
Special equipment: a meat mallet, butcher's twine and an instant-read thermometer
For the flank steak: Set the flank steak on a cutting board. Starting at the thin, narrow end of the steak, slice it in half horizontally to within 2 inches of the opposite wide end. Open it up like a book so you have one long piece. Pound the steak with a mallet to an even thickness of about 1/2 inch.
Whisk together the oil, vinegar, honey, red pepper, garlic and 1/2 teaspoon each salt and pepper in a medium bowl. Combine the marinade with the meat in a large resealable plastic bag and flip over several times to make sure the meat is well coated. Marinate in the refrigerator for 2 hours, flipping several times.
For the herb paste and sauce: Combine the basil, parsley, red pepper, garlic and 1 teaspoon salt in a food processor and pulse until finely chopped. With the motor running, slowly pour in 1/4 cup of the oil. Remove 2 tablespoons of the herb paste from the processor and mix with the remaining 1/4 cup oil in a small bowl; reserve this sauce for finishing.
Prepare an outdoor grill for direct and indirect grilling. (If your grill has a thermometer, aim to keep the temperature at about 350 degrees F throughout grilling.)
Remove the steak from the marinade and pat dry. Spread it flat on a work surface. Cover the steak with the remaining herb paste, leaving a 1-inch border along the edges. Layer with the ham, mozzarella and salami, then sprinkle with the mushrooms and roasted peppers. Arrange the hot peppers in a line along the edge of one of the short ends (when you roll up the steak they will be in the middle). Roll up the steak like a jelly roll, starting at the short end with the hot peppers. Tie the roll closed around the circumference with butcher's twine at 2-inch intervals. Tie one more piece of twine lengthwise around the meat.
Put the steak on the direct heat side of the grill and cook, turning, to brown all 4 sides, about 2 minutes per side. Move the steak to the indirect heat side of the grill, cover and cook, turning occasionally, until the very center reads 115 degrees F on an instant-read thermometer for a steak that is well done on the outside and medium rare in the center, 25 to 30 minutes more. (Test frequently; the time will vary based on the temperature of your grill.) Let the steak rest 5 to 6 minutes.
Untie the steak and cut it into 6 thick slices. Serve with the reserved herb sauce for drizzling.
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How to Make Antipasti-Stuffed Flank Steak | Food Network
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
Recipe of the Day: Sweet and Spicy Chili-Lime Flank Steak | Food Network
This versatile steak has a sweet and spicy dry rub.
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Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Chili-Lime Flank Steak
Recipe courtesy of Food Network Kitchen
From: Food Network Magazine
Total: 1 hr 10 min
Active: 10 min
Yield: 6 servings
Level: Easy
Ingredients
1 lime, plus wedges for serving
1 tablespoon chili powder
1 tablespoon packed light brown sugar
2 teaspoons chopped fresh thyme
1 teaspoon ground cumin
1 teaspoon chipotle chile powder
Kosher salt and freshly ground pepper
1 1 1/2- to 2-pound flank steak
Vegetable oil, for the grill
Directions
Grate the zest of 1 lime; cut the lime in half. Combine zest with the chili powder, brown sugar, thyme, cumin, chipotle powder, 1/2 teaspoon salt and a few grinds of pepper in a small bowl. Squeeze the zested lime over the steak and use the lime halves to rub the juice into the meat. Rub the spice mixture on both sides of the steak. Let stand at room temperature, 30 minutes.
Meanwhile, preheat a grill to medium high. Brush the grates with vegetable oil. Grill the steak until well browned, about 8 minutes. Flip and grill until a thermometer inserted sideways into the center registers 130 degrees F to 140 degrees F, 5 to 7 more minutes for medium rare (the thinner edges of the steak will be cooked to medium).
Transfer to a cutting board and let rest 10 minutes. Season with salt and thinly slice against the grain. Serve with lime wedges.
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Recipe of the Day: Sweet and Spicy Chili-Lime Flank Steak | Food Network
How to Make Rolled Flank Steak [Episode 285]
This recipe of rolled flank steak is gorgeous and amazingly delicious. For a BBQ enthusiastic, this should be included in the collection of grilling best recipes.
Ingredients for up to 12 rolls:
3-1 pound each flank steaks
Blend together: 3 shallots; 1 cup parsley; 2 teaspoons salt; 6 garlic cloves; 2 teaspoons ground black pepper; 1 tablespoon olive oil
12 cooked ham thin slices or prosciutto
Sliced Provolone Cheese
12 Bamboo skewers (soak them in water for at least 30 minutes)
12 pieces kitchen twine, each about 12 inches long
1. Clean and spray with non-stick cooking spray the grill grates.
2. Preheat grill in high for at least 15 minutes.
3. Slice/butterfly horizontally each flank steak, leaving about ½ inch to hold them together. Cover with parchment paper or saran wrap, then with the mallet flatten the steak until an even thickness.
4. Spread the blended paste on each steak with a spoon or brush.
5. Place a piece of ham in on the steak.
6. Cover the ham with the cheese.
7. Roll each steak then tide a kitchen twine piece about two inches apart from each; each steak will take about four pieces.
8. Slice each steak in about four pieces between the kitchen twine. Each piece of steak should be about two inches wide.
9. Insert a skewer across each roll.
10. Place on the grill. Flip halfway through cooking. Each roll will take from 6 to 12 minutes to fully cook. The timing for cooking depends on how you like your meat. You can use a thermometer to determine how the steak is cooked. It is recommended:
125º to 130ºF for Medium rare
130º to 135ºF for Medium
Above 135º for well done
11. Remove from the grill; let the rolls rest for at least 5 minutes covered with aluminum foil.
12. Remove skewer and twine before serving.
BUEN PROVECHO!
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Kamado Joe Stuffed Flank Steak
Flank steak is a rather underrated cut of beef that can have some serious impact on your dinner table when prepared properly! One of the most common uses for flank steak is fajitas, but this video shows you how to take a flank steak to a whole new level by butterflying it and stuffing it with a lot of GOODNESS!
Kamado Joe Stuffed Flank Steak
Preheat your grill to 450°F and set up for two zone cooking.
1 2-pound flank steak, butterflied (See video)
Extra Virgin Olive Oil
1 onion, coarsely chopped & sauteed in butter
1 tablespoon minced garlic, sauteed in the last 2 minutes with the onion
1 chopped green bell pepper
1 chopped red bell pepper
3/4 to 1 cup crumbled bleu cheese
Salt & Pepper to taste
Steak Seasoning Blend to taste
Bread crumbs to taste
Directions:
Butterfly cut your flank steak as shown in the video. Pound it out nice and flat with a meat tenderizing mallet. Rub the top side with a thin coat of extra virgin olive oil. Season with a light coat of your favorite steak seasoning. Top the steak with your sauteed onions and garlic. Sprinkle on the crumbled bleu cheese, red and green peppers. Sprinkle on a thin layer of bread crumbs.
Roll up the steak with the grain of the steak running lengthwise along the roll. Tie it up with butchers twine.
Put the rolled steak on the direct heat side of the grill and cook for about 2 minutes on each side until you have a nice sear on the outside of the roll. Move to indirect heat and cook until the internal temperature in the middle of the roll reaches 125-130 degrees for medium rare. Remove from grill and allow to rest for 10 minutes or so before slicing.
Enjoy!
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Blue Cheese and Pepper Stuffed Beef Tenderloin with Chef Bud, Part 1
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