Grilled Stuffed Flank Steak Recipes

Stuffed Flank Steak with Spinach, Peppers, and Cheese

WebMay 26, 2020 · Use a knife to remove the core and seeds and slice the roasted pepper into strips. Layer the strips on top of the spinach and …

1. Turn on the grill. Preheat your grill to 450 degrees F.
2. Cook the pepper. Place the red bell pepper on the grill grates and roast for 3-4 minutes, turning frequently, until blackened across the surface. Transfer to a gallon zip top bag and close the seal. Set aside.
3. Flatten the steak. Lay a large sheet of plastic wrap on a large cutting board and top with the flank steak and then another sheet of plastic wrap. Using a meat mallet or the bottom of a heavy saucepan, pound the flank steak until it is an even 3/4 inch thickness all the way across. Remove and discard the top sheet of plastic wrap.
4. Season and begin stuffing. Season the top of the flank steak with the Beef Seasoning (or equal parts coarse salt and cracked black pepper). Lay the spinach leaves down in a single layer across the top of the flank steak.

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Fajita Stuffed Grilled Flank Steak All Day I Dream …

WebMay 23, 2017 · Preheat the grill to medium high. If using a charcoal grill, prepare it for indirect heat. In a large skillet, heat the oil over medium …

Rating: 5/5(6)
1. Preheat the grill to medium high. If using a charcoal grill, prepare it for indirect heat.
2. In a large skillet, heat the oil over medium heat until shimmering. Add the peppers and onion and sauté until just tender, about 5 to 7 minutes. Add the taco seasoning and continue to cook another 2 minutes.
3. Lay the flank steak open like a book on a work surface. Sprinkle with salt and pepper. Arrange the peppers and onions over so that they are all lying with the grain of the meat. Leave about 2 inches at one end of the meat with no fillings on it (this helps when rolling it up). Arrange the slices of pepper jack cheese overtop of the peppers and onions.
4. Starting at the end that is well covered by fillings and working toward the uncovered end, roll the flank steak up tightly. Secure well with 5 or 6 pieces of kitchen twine. Sprinkle with more salt and pepper.

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