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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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:
Grilled Stuffed Flank Steak | Traeger Wood Pellet Grills
Get the full recipe here:
Stuff your next meal with wood-fired flavor. Traeger Prime Rib rub seasoned flank steak is stuffed with prosciutto, creamy goat cheese, roasted red peppers and grilled over our signature blend. Say hello to simple, satisfying and smokin’.
For more recipes, see our recipe page here:
Prosciutto and Provolone Stuffed Flank Steak Recipe - Cheese Stuffed Steak | RadaCutlery.com
Jess in the Rada kitchen invites you to watch and following along on how to make an amazing stuffed flank steak with a homemade balsamic Bordelaise sauce! Juicy flank steak that is stuffed and rolled with prosciutto, provolone cheese and roasted red pepper. Fall in love with home cooked food all over again!
Ingredients:
2 lb. flank steak
3 oz. thinly sliced prosciutto
6 slices provolone cheese
½ cup roasted red peppers
Rada Burger & Fry Seasoning
Salt and pepper
Start Video Transcript
Hi there! Jess in the Rada Kitchen. Today I’m to show you how to make the perfect date night meal. We’re going to prepare a stuffed flank steak that we are going to fill with some prosciutto, peppers, and provolone cheese, and then top with a delicious sauce. Let’s go ahead and get our meat started!
So here I have some high quality flank steak. With my Rada Carver/Boner I’m going to cut this through and open it up. Here I have my fileted flank steak, pounded out to about ¼ inch thickness. Now I’m going to season the meat with salt, pepper, and Rada’s Burger & Fry Seasoning. I’ve mentioned this before, but I love this as a basic seasonal.
We’re now ready to stuff our flank steak. You’ll want to make sure your grain is going left to right. Here I have about 3 ounces of prosciutto, and you want to leave a tiny bit of space here. We’re going to cover the length of our meat and then add our provolone cheese. Just stagger that. Finally, our roasted red pepper. You can use any combination of toppings that you want.
Starting with the widest end, we’re just going to roll this up. We’re actually going to tie this up with some butcher string all the way to the end. Here I have liberally seasoned my meat. I’m going to take my butcher’s twine and tie off sections to keep my meat tied together. We’re looking for about 1 to 2 inch sections.
Here we’ve put our flank steak down on a hot pan over medium-high heat and we’re going to cook this on each side until it’s nice and crispy brown. Here you can see the nice crust that we’ve developed and I’m going to move it into our Rada Rectangular Baking dish and it’s going to go into our 425 degree oven.
Now we’re going to start our sauce. I’m going to score and mince a shallot. Melt 2 sticks butter and add the shallots. Now I’ll add 2 cups beef stock and ¾ cup red wine and ¼ cup balsamic vinegar. Then a few teaspoons of beef base. Then we’re going to add a bay leaf and black pepper and let it reduce by half.
Here we have our meat that we’ve allowed to rest 10 to 15 minutes. I’m just going to come in and cut it into thin slices. You’ll have a really pretty ring as you go. I’m going to do anywhere from 1/4th inch to ½ inch. Lay it out and dress with the balsamic sauce. Go all the way to the end. Should be about medium-rare in the middle and medium at the ends.
Here you can see our sauce is reduced by half. I like to keep the shallots, giving it a rustic look.
So here we have our stuffed flank steak. Thank you so much for joining us today! Be sure to check us out at RadaCutlery.com, and to subscribe to our YouTube channel.
End of Video Transcript
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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
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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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Smoked Stuffed Flank Steak Recipe
One pan quick and easy weeknight recipe coming in hot. Today we're showing you how to make a smoked stuffed flank steak loaded with spinach, feta cheese, and roasted peppers before it's rolled and grilled on a sheet pan with butter glazed carrots.
This hearty flank steak is the best recipe for when you want a beef dinner but don't have the time to spend all day grilling. Pop the flank steak into the pellet smoker for a quick 25-minute smoke and finish with a sear for a perfect grilled steak dinner.
Grab your ingredients:
2 lb flank steak
3 cups fresh spinach leaves
2 bell peppers roasted, seeded, and sliced
½ cup Crumbled feta
Jack Daniels Beef Rub
Jack Daniels Steak Rub
Salt and Pepper
2 bunches of carrots peeled
2 tbsp butter, melted and cooled
2 tbsp brown sugar
½ tsp Jack Daniels Beef Rub
****** ???? ******
0:00 Intro
02:06 Prep the Flank Steak
07:32 Prep the Carrots
09:19 Grill the flank steak and carrots
10:34 Sear the Flank Steak
11:30 Rest
11:47 Smoking with Wood Chunks on a Pellet Grill
12:46 Slice, Garnish, and Serve
****** ???? ******
Full #recipe
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