Grilled Stuffed Flank Steak
I love that this blog gives me the perfect excuse to try so many beautiful and delicious recipes!
Grilled stuffed flank steak is not only beautiful and delicious, it is fun and easy to make — surprisingly easy!
I hear you can buy pre-butterflied flank steaks or you can ask your butcher to butterfly them for you.
I managed to do it myself, slowly and carefully. I made some mistakes, and realized the steak was pretty forgiving. For me, the most difficult part was butterflying the steak. And actually, it wasn’t as difficult as it was awkward.
I found it challenging to slice evenly all the way through because the steak was wider in parts than my knife was long. The challenge certainly could be overcome with better (proper!) technique. There’s a helpful tutorial here at Serious Eats, complete with lots of photos if you’re interested.
After I butterflied the steak, I generously spread sauteed mushrooms and about a cup of crumbled gorgonzola cheese evenly over the whole thing. (I wanted to add spinach too, but that would not have thrilled Jeff so I resisted the urge!)
I then rolled it up from one end to another and secured in several places with cooking twine. (Okay, don’t look too closely — I didn’t use cooking twine. Lack of planning and desperation resulted in my grabbing the closest thing to cooking twine I could find!)
Next, I stuck BBQ skewers in and sliced the rolled flank steak into single portions, making sure each “pinwheel” was secured by twine and a skewer.
Then I plopped them on a pre-heated grill for about 4-5 minutes on each side. I found that closing the grill lid while cooking did a good job of cooking the edges. If needed, you can stand the pinwheels up on end to cook the edges a little better. They are medium-rare once they hit an internal temperature of 120°F.
We had this for lunch along with a salad, which we completely ignored!
What do you think about using with spinach or arugula and other cheeses like provolone, pepper jack or feta???
Sounds delicious, doesn’t it?