Grilled Stuffed Flank Steak | Traeger Wood Pellet Grills
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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’.
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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:
Stuffed Flank Steak with @CalibamaCookingwithChefLorious
Stuffed Flank Steak with @CalibamaCookingwithChefLorious - Are you ready to take your cooking skills to the next level and impress your guests with a show-stopping dish? Look no further than Chef Lori's Stuffed Flank Steak recipe, exclusively on the Grillin TV Network!
In this episode, Chef Lori shares her secrets for creating a mouth-watering stuffed flank steak that's sure to leave your taste buds singing. With a delicious filling of gouda cheese and fresh baby spinach, and a savory truffle oil and butter sauce, this dish is the perfect combination of rich and flavorful.
Not only is this recipe delicious, but it's also visually stunning, making it the perfect choice for any special occasion or dinner party. Chef Lori takes you through every step of the process, from seasoning and stuffing the flank steak to cooking it to perfection, so you can follow along and create a dish that's just as impressive as it is tasty.
So why not join Chef Lori in the kitchen and discover the joy of creating amazing, restaurant-quality dishes at home? Subscribe to the Grillin TV Network for more incredible recipes and cooking tips from top chefs like Chef Lori, and get ready to elevate your cooking game to new heights!
Ingredients:
1 Flank Steak
3 - 5 slices of Gouda Cheese
¾ cup Baby Spinach
Salt, Pepper, and Garlic powder to taste
Olive Oil
Butter
Truffle oil
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Stuffed Flank Steak
This is a beautiful stuffed flank steak with smoked provolone cheese, baby spinach, and roasted red peppers. Enjoy! As always, the outtakes at the end are worth the watch.
Seasonings:
Private Select Steakhouse Grinder:
Essence of Chianti:
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.
Bobby Flay's Stuffed Red Wine Flank Steak | Boy Meets Grill | Food Network
After creating a stuffing with fontina cheese, prosciutto and lots of fresh basil, Bobby grills his flank steak to perfection!
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Chef Bobby Flay adds a new twist to grilling on Boy Meets Grill. He visits his favorite New York spots to collect ingredients, inspiration and the occasional friend to help complete an alfresco feast in an urban rooftop setting. While grilling everything from lobsters to dessert, Bobby will show you how to entertain in style when cooking outdoors.
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!
Red Wine Flank Steak Filled with Prosciutto, Fontina and Basil with Cabernet-Shallot Reduction
RECIPE COURTESY OF BOBBY FLAY
Level: Easy
Total: 4 hr 55 min
Prep: 20 min
Inactive: 4 hr 5 min
Cook: 30 min
Yield: 4 to 6 servings
Ingredients
4 shallots, coarsely chopped
1 cup dry red wine, such as Cabernet
1/4 cup olive oil
2 pounds flank steak, butterflied
Salt and pepper
1/4-pound thinly sliced prosciutto
1/4-pound thinly sliced fontina cheese
14 fresh basil leaves
Olive oil
Cabernet-Shallot Reduction, recipe follows
Cabernet-Shallot Reduction:
2 teaspoons olive oil
3 shallots, finely chopped
1 bottle Cabernet wine
1 teaspoon black peppercorns
Salt
1 tablespoon honey
Directions
Whisk together shallots, wine and olive oil in a large baking dish. Add the steak and turn to coat. Cover and refrigerate for at least 4 hours or overnight.
Heat grill to high.
Remove the steak from the marinade and blot with paper towels. Lay on a flat surface, cut side up, and season with salt and pepper. Cover the surface with the prosciutto slices, then top with the cheese and a layer of basil leaves. Starting with the side facing you, tightly roll up the steak around the filling. Using kitchen string, tie the roll in 4 or 5 places.
Brush the outside of the steak with oil and season with salt and pepper. Grill the steak over high heat until browned all over, 8 to 10 minutes. Turn the steak 4 times as it cooks. Move the meat away from the direct heat and grill for 15 to 20 minutes, or until an instant-read thermometer registers 125 degrees F for medium-rare. Remove from the grill and let rest 5 minutes before slicing. Slice against the grain into 1/2-inch thick slices and drizzle with the Cabernet-Shallot Reduction.
Cabernet-Shallot Reduction:
Heat oil in a large saucepan on the grates of the grill over high heat. Add the shallots and cook until soft. Add the wine and peppercorns, bring to a boil and cook until thickened and reduced to 1 cup. Strain the mixture into a bowl and season with salt, to taste, and honey.
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Bobby Flay's Stuffed Red Wine Flank Steak | Boy Meets Grill | Food Network