Grilled stuffed flank steak is easy and quick -- perfect for the busy weeknight and also beautiful enough for company.
1-two Pound flank steak (larger or smaller, depending on the number of people you are serving)
¼ Cup butter
½ Pound mushrooms, sliced
1 Cup crumbled gorgonzola cheese
salt and pepper to taste
Grilled stuffed flank steak -- you don't need to limit the stuffing to mushrooms and gorgonzola like I did. Feel free to use whatever your imagination comes up with! Spinach, cooked bacon, different types of cheeses, etc. This meal is a very simple way to put a gorgeous main course on the table!
By the way, this link to Serious Eats takes you to a great tutorial with lots of photos showing how to roll up and tie the steak!
Enjoy! - The Recipe Wench
Butterfly the flank steak. If your flank steak has one end that is wider than the other, I prefer to start with the wide end and finish with the narrow end.
After butterflying, open steak up and press down on the center (where each side is still intact) to flatten in a bit.
Salt and pepper the steak and set aside.
Pre-heat the grill to high.
Melt butter in skillet.
Add sliced mushrooms and saute until moisture from mushrooms has been released and then reduced.
Spread sauteed mushrooms evenly all over steak.
Spread crumbled gorgonzola evenly all over steak.
Starting with one end, roll steak up firmly.
Secure rolled steak with cooking twine in 6 or 7 places.
Next, insert skewers close to the twine.
Cut rolled steak into individual "pinwheels" about 1-½ inches thick.*
*Each portion should be secured by both twine and skewer.
Cook on high heat (about 4 - 5 minutes on each side).
Close the grill during cooking.
If necessary, turn pinwheels onto their sides to allow the sides to cook on direct heat.
Steaks are medium rare at 120°F; medium at 130°F
Remove to a plate immediately. Cover loosely with foil and allow to rest 5 minutes or so -- this will allow the juices to redistribute. (To be honest, though, we pretty much dig right in when they are hot off the grill!)