Stuffed Flank SteakFor 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. Print
- Bring the Big Green Egg up to 350⁰ using lump charcoal. Any grill can be substituted here set up for 2 zone cooking.
- Butterfly the flank steak by making a thin cut completely down the length of the steak. (should open like a book and lay flat)
- Season the top side of the flank steak with ½ the Killer Hogs AP Rub.
- Spread cream cheese over the top side leaving 1” border from the edge.
- Sauté the mushrooms in 1 Tablespoon of Olive oil for 3 minutes and add spinach. Cook the spinach just until wilted about 2 minutes.
- Layer the spinach-mushroom mixture on the cream cheese and top with Roasted Red Bell Pepper.
- Tightly roll the flank steak using your fingers to keep the stuffing inside. Leave it seam down on the cutting surface.
- Use 16” pieces of butcher twine to tie the flank steak spacing each string out about 1”.
- Season the outside with the remaining Killer Hogs AP Rub and Killer Hogs Steak Rub.
- Place flank steak on grill surface and sear on each side about 3-4 min. per side.
- Carefully raise the cooking grate and insert the plate setter in the Big Green Egg. (if using another grill move the flank steak to the indirect side. Grill should still be running at 350⁰.
- Insert Probe Thermometer into the middle of the flank steak and set alarm for 130⁰.
- When the steak is done, remove from grill and rest for 10-15 min.
- Slice into 1” medallions and serve.