Today I’m going to talk about a really delicious dinner recipe. I love steak, and have been making it quite frequently, because it’s simply delicious, and I know that you will love it too. I’ve prepared this recipe for years, and I’m always looking for new ideas, so I thought that I would share it with you.
Last week I made it for the 1st time. I did not have a decent recipe to utilize. But still, I was very pleased with the results, the flavors were amazing. I am sharing this recipe because it is much different than the ones I have seen out there. If you cook it, you will enjoy it much more than you would doing it in the oven. Trust me.
A new ranch dressing recipe for a grilled stuffed flank steak. Baked it in a cast iron skillet for a healthier version of a s s o c i a t e .
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I’ve heard you can purchase pre-butterflied flank steaks or have them butterflyed by your butcher.
I was able to do everything on my own, slowly and cautiously. I made a few errors and discovered that the steak was forgiving. Butterflying the steak was the most challenging step for me. It wasn’t nearly as tough as it was uncomfortable.
Because the steak was broader in some places than my knife was long, it was difficult for me to slice properly all the way through. With improved (correct!) technique, the difficulty could undoubtedly be surmounted. If you’re interested, Serious Eats has a great guide with plenty of pictures here.
I liberally distributed sautéed mushrooms and approximately a cup of crumbled gorgonzola cheese equally over the steak after butterflying it. (I wanted to add spinach as well, but I knew it would irritate Jeff, so I refrained!)
I then wrapped it up from one end to the other and tied it with kitchen twine in many places. (OK, don’t get too excited – I didn’t use cooking twine.) Due of a lack of preparation and urgency, I grabbed the closest thing I could find to cooking twine!)
Following that, I inserted BBQ skewers and cut the wrapped flank steak into single pieces, securing each “pinwheel” with twine and a skewer.
Then I grilled them for approximately 4-5 minutes on each side on a preheated grill. I discovered that cooking the edges by shutting the grill lid while cooking worked well. You may turn the pinwheels over to cook the edges a bit more if necessary. Once they reach an internal temperature of 120°F, they are medium-rare.
This was served to us for lunch, along with a salad that we totally disregarded!
What do you think of combining spinach or arugula with different cheeses like as provolone, pepper jack, or feta???
Doesn’t it sound delicious?
Steak with Stuffed Flanks
|Prep time||Time limit: Time limit: 10 minutes|
|Cook time||10 minutes|
|Total amount of time||Time: 20 minutes|
|Meal type||Main Dish|
Grilled stuffed flank steak is simple and fast to prepare, making it ideal for a hectic evening but yet elegant enough to serve to guests.
- 1 pound of flank steak (larger or smaller, depending on the number of people you are serving)
- a quarter cup of butter
- 1/2 pound chopped mushrooms
- 1 cup gorgonzola cheese, crumbled
- season with salt and pepper to taste
You don’t have to restrict the filling to mushrooms and gorgonzola as I did with this grilled filled flank steak. Use your creativity to come up with something new! Spinach, cooked bacon, a variety of cheeses, and so on. This dish is a quick and easy way to provide a delicious main course!
By the way, this Serious Eats link will lead you to a fantastic lesson with plenty of pictures on how to roll and knot the steak!
The flank steak should be cut into butterfly shapes. If one end of your flank steak is broader than the other, I like to start with the wide end and work my way to the small end.
After butterflying the steak, open it up and flatten it in the middle (where each side is still intact).
Season the meat with salt and pepper and put it aside.
Preheat the grill to high temperature.
|In a skillet, melt the butter. Sauté the sliced mushrooms until the moisture has been released and the heat has been lowered.|
Distribute the sautéed mushrooms equally over the steak. Using your hands, evenly distribute the crumbled gorgonzola over the steak.
Roll the steak tightly from one end to the other. Cooking twine should be used to secure the coiled steak in 6 or 7 places. Then, close to the string, insert the skewers. Individually cut wrapped steak into 1-1/2-inch thick “pinwheels.”
*Twine and skewer should be used to fasten each piece.
Preheat the oven to high (about 4 – 5 minutes on each side). During the cooking process, keep the grill closed. Turn pinwheels on their sides if required to enable the sides to cook on direct fire. At 120°F, steaks are medium rare; at 130°F, they are medium.
Immediately transfer to a plate. Enable it rest for 5 minutes or so, lightly covered with foil to allow the fluids to redistribute. (To be honest, when they’re fresh off the grill, we eat them straight away!)
Today we’re going to be cooking a flank steak that’s stuffed with a mix of mushrooms, capers, and garlic butter. This stuffed flank steak is simple and flavorful, but incredibly delicious.. Read more about stuffed flank steak recipes and let us know what you think.
Frequently Asked Questions
How long should you cook a flank steak on the grill?
It depends on the thickness of the steak, how well it is marinated, and how long you cook it. A good rule of thumb is to cook for about 4-5 minutes per side.
Do you grill flank steak with grill open or closed?
I am not sure what you are asking.
How do you grill flank steak?
Flank steak is a cut of beef from the flank area, which can be grilled using a charcoal or gas grill.