Prep Time: 30 mins | Cook Time: 30 mins | Total Time: 1-hr | Yield: 6 servings
I have a couple of new recipes to try, but today I am focusing all my energy on this Stuffed Flank Steak. I have made this already a few weeks ago, and my family immediately loved it! Thus, I am making this again today. Some of my friends at work are coming over for dinner, and I want to surprise (and impress) them with a super delicious, restaurant-quality meal. I will be serving this with some roasted veggies on the side for a simple yet satisfying meal that’s perfect for everybody!
Ingredients
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1 2-pounds flank steak, butterflied
2 tablespoons extra virgin olive oil
2 cups grated mozzarella cheese
1/2 cup chopped sun-dried tomatoes
1 teaspoon salt, separated
1 teaspoon black pepper, separated
1 10-ounces package frozen, chopped spinach, thawed and well-drained
TO MAKE STUFFED FLANK STEAK
Step 1: Ready the grill and preheat it to high.
Step 2: Lay the butterflied chicken on a cutting board and season with half a teaspoon each of salt and pepper. Spread the cheese, then top with spinach and sun-dried tomatoes. Make sure to leave about a 2-inch border on the top side of the steak.
Step 3: Starting from the side closest to you, tightly roll the steak. Using kitchen twine, tie the roll at a 1-inch interval. Then, brush the roll with olive oil and sprinkle with the remaining half teaspoon each of salt and pepper.
Step 4: Place the steak on the preheated grill and cook for about 2 minutes per side. Turn one burner off and decrease the other to stabilize the temperature at 400 degrees. Over indirect heat, cook the steak for about 30 minutes or until the internal temperature of the meat is about 135 to 140 degrees (medium-rare) or 140 to 145 degrees (medium).
Step 5: Cover the steak with aluminium foil when done and let the steak rest for at least 10 minutes. Slice and serve immediately. Enjoy!
Ingredients
- 1 2-pounds flank steak, butterflied
- 2 tablespoons extra virgin olive oil
- 2 cups grated mozzarella cheese
- 1/2 cup chopped sun-dried tomatoes
- 1 teaspoon salt, separated
- 1 teaspoon black pepper, separated
- 1 10-ounces package frozen, chopped spinach, thawed and well-drained
Instructions
Step 1: Ready the grill and preheat it to high.
Step 2: Lay the butterflied chicken on a cutting board and season with half a teaspoon each of salt and pepper. Spread the cheese, then top with spinach and sun-dried tomatoes. Make sure to leave about a 2-inch border on the top side of the steak.
Step 3: Starting from the side closest to you, tightly roll the steak. Using kitchen twine, tie the roll at a 1-inch interval. Then, brush the roll with olive oil and sprinkle with the remaining half teaspoon each of salt and pepper.
Step 4: Place the steak on the preheated grill and cook for about 2 minutes per side. Turn one burner off and decrease the other to stabilize the temperature at 400 degrees. Over indirect heat, cook the steak for about 30 minutes or until the internal temperature of the meat is about 135 to 140 degrees (medium-rare) or 140 to 145 degrees (medium).
Step 5: Cover the steak with aluminium foil when done and let the steak rest for at least 10 minutes. Slice and serve immediately. Enjoy!