Prep Time: 30 mins | Cook Time: 30 mins | Total Time: 1-hr | Yield: 6 servings
This grilled stuffed with spinach, sun-dried tomatoes, and mozzarella cheesesteak is on my priority list this season. I plan on cooking outside as much as I can just for a change. And I’m gonna start with this simple yet crazy delicious stuffed flank steak.
My family loves the idea of grilling and spending more time outside. We have our faves and go-to recipes that we already lined up. If you have not tried this stuffed flank steak and may be intimidated by it, don’t be because it is not hard as it looks. The only thing you should know maybe is the challenge I faced whenever I butterfly the steak. But apart from that, it’s a smooth sail always!
Ingredients
2 tbsp extra virgin olive oil
1 2-lb flank steak, butterflied
1/2 c. chopped sun-dried tomatoes
2 c. grated mozzarella cheese
1 10-oz. package frozen, chopped spinach, thawed and well-drained
1 tsp salt, separated
1 tsp black pepper, separated
HOW TO MAKE STUFFED FLANK STEAK
Step 1: Prepare the grill. Preheat it to high heat.
Step 2: On a cutting board, put the butterflied steak and season with half tsp each salt and pepper, then spread over the cheese. Over the steak, put the spinach and sun-dried tomatoes, leaving around a 2-inch border on the top side of the steak.
Step 3: Tightly roll the steak beginning from the side closest to you, then tie the roll using a kitchen twine at an inch interval. Now, brush the roll with olive oil and sprinkle with half tsp each of salt and pepper.
Step 4: On the preheated grill, place the steak and brown each side for about 2 minutes. Stabilize the temperature at 400 degrees by turning one burner off and decreasing the others. For about 30 minutes, cook the steak over indirect heat or until the internal temperature of the steak reads about 135 to 140 degrees if you prefer medium-rare or 140 to 145 degrees for medium.
Step 5: When done, take the steak off the grill and tent with aluminium foil. Allow the steak to rest for at least 10 minutes before slicing.
Step 6: Serve right away and enjoy!
Ingredients
- 2 tbsp extra virgin olive oil
- 1 2-lb flank steak, butterflied
- 1/2 c. chopped sun-dried tomatoes
- 2 c. grated mozzarella cheese
- 1 10-oz. package frozen, chopped spinach, thawed and well-drained
- 1 tsp salt, separated
- 1 tsp black pepper, separated
Instructions
Step 1: Prepare the grill. Preheat it to high heat.
Step 2: On a cutting board, put the butterflied steak and season with half tsp each salt and pepper, then spread over the cheese. Over the steak, put the spinach and sun-dried tomatoes, leaving around a 2-inch border on the top side of the steak.
Step 3: Tightly roll the steak beginning from the side closest to you, then tie the roll using a kitchen twine at an inch interval. Now, brush the roll with olive oil and sprinkle with half tsp each of salt and pepper.
Step 4: On the preheated grill, place the steak and brown each side for about 2 minutes. Stabilize the temperature at 400 degrees by turning one burner off and decreasing the others. For about 30 minutes, cook the steak over indirect heat or until the internal temperature of the steak reads about 135 to 140 degrees if you prefer medium-rare or 140 to 145 degrees for medium.
Step 5: When done, take the steak off the grill and tent with aluminium foil. Allow the steak to rest for at least 10 minutes before slicing.
Step 6: Serve right away and enjoy!
