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.
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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.
Entire cook time was about 30 minutes or less. I grilled it off on all sides (like 4 minutes each side) and then moved it to the cool zone and let it finish cooking. When it reached around 130 internal I pulled it off and let it rest.
We’ve tried this recipe with good results and comments from guests. The only issue is leaking cream cheese while on the grill. Is there a cheese alternative that would less runny at temperature and maintain the overall flavor profile?
You could try a buffalo mozzarella – but the reason I use cream cheese is because it won’t run as much as regular cheese. Might need to decrease the stuffing
I wouldn’t tie too tightly as to prevent stuffing ingredients room to expand and not leak.
Could also add a little bread crumb to stuffing to help bind ingredients.
Thanks for the recipe.it was awesome.I also used the same method to do this recipes with nuts , caramel onio, spinach and cream cheese. Pls ,share more recipes.
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
Comments 8
Thanks for the recipe! I’m going to try this today using cream cheese, spinach and onions.
About how long did it take on the egg?
Entire cook time was about 30 minutes or less. I grilled it off on all sides (like 4 minutes each side) and then moved it to the cool zone and let it finish cooking. When it reached around 130 internal I pulled it off and let it rest.
We’ve tried this recipe with good results and comments from guests. The only issue is leaking cream cheese while on the grill. Is there a cheese alternative that would less runny at temperature and maintain the overall flavor profile?
You could try a buffalo mozzarella – but the reason I use cream cheese is because it won’t run as much as regular cheese. Might need to decrease the stuffing
I wouldn’t tie too tightly as to prevent stuffing ingredients room to expand and not leak.
Could also add a little bread crumb to stuffing to help bind ingredients.
Thanks for the recipe.it was awesome.I also used the same method to do this recipes with nuts , caramel onio, spinach and cream cheese. Pls ,share more recipes.
Did the flank steak used bell peppers jalapeños onions mushrooms cheese pepper jack cheese it was awesome