Prep Time: 30 mins | Cook Time: 30 mins | Total Time: 1 hr | Yield: 6 Servings
I am so excited to share this recipe with you today because I know that you are going to love it! This Stuffed Flank Steak is one of my comfort foods! It is loaded with incredible flavors! Ready in just an hour, you and your loved ones will surely have a great time with this! It requires simple ingredients and easy steps. This recipe can serve up to 6 people! Don’t wait another minute not knowing how awesome this dish is. Enjoy!
Ingredients:
2 c grated mozzarella cheese
1 10 oz. the package is frozen, chopped spinach, thawed and well-drained
1 2 lbs. flank steak, butterflied
1 tsp black pepper, separated
2 tbsp extra virgin olive oil
1 tsp salt, separated
1/2 c chopped sun-dried tomatoes
Directions:
Prepare the grill and preheat it to high.
Lay the butterflied steak onto a flat surface, then sprinkle salt and pepper on top. Rub it until fully coated.
Add the sun-dried tomatoes and spinach over the steak. Make sure to leave about a 2-inch border to the sides.
Roll the steak, then use kitchen twine to tie it. Make sure to leave a 1-inch space between each tie.
Brush olive oil all over the steak. Sprinkle salt and pepper all over the steak, then rub it well.
Place the Stuffed Flank Steak over the grill, then cook all sides for half an hour or until cooked to your preference.
Remove the Stuffed Flank Steak from the grill and let it rest for at least 10 minutes at room temperature before slicing it into even servings.
Serve and enjoy!
Notes:
Make sure to use a sharp knife to butterfly the steak. Place it onto a cutting board, then start by slicing through one side and moving your way to the other side.
Ingredients
- 2 c grated mozzarella cheese
- 1 10 oz. the package is frozen, chopped spinach, thawed and well-drained
- 1 2 lbs. flank steak, butterflied
- 1 tsp black pepper, separated
- 2 tbsp extra virgin olive oil
- 1 tsp salt, separated
- 1/2 c chopped sun-dried tomatoes
Instructions
Prepare the grill and preheat it to high.
Lay the butterflied steak onto a flat surface, then sprinkle salt and pepper on top. Rub it until fully coated.
Add the sun-dried tomatoes and spinach over the steak. Make sure to leave about a 2-inch border to the sides.
Roll the steak, then use kitchen twine to tie it. Make sure to leave a 1-inch space between each tie.
Brush olive oil all over the steak. Sprinkle salt and pepper all over the steak, then rub it well.
Place the Stuffed Flank Steak over the grill, then cook all sides for half an hour or until cooked to your preference.
Remove the Stuffed Flank Steak from the grill and let it rest for at least 10 minutes at room temperature before slicing it into even servings.
Serve and enjoy!
Notes
Make sure to use a sharp knife to butterfly the steak. Place it onto a cutting board, then start by slicing through one side and moving your way to the other side.
