Grilled Stuffed Flank Steak
This Grilled Stuffed Flank Steak post is sponsored by the Certified Angus Beef ® brand in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.
Impress your family and friends with this Grilled Stuffed Flank Steak! Stuffed with spinach and roasted red peppers, this steak is a delicious option for the summer grill!
This post may contain paid links. For more information, please see our disclosure policy.
Every afternoon, I head out to pick up Robbie from preschool around 4:30. When I arrive, he always races across the classroom at top speed and launches himself into the front of my leg. Truthfully, it’s one of my favorite times of the day! I then collect all of his crafts and “artwork” from his cubbie, and we make our way to the car. A couple of weeks back (in honor of Father’s Day), I found this worksheet in Robbie’s cubbie. It’s hilarious to see a 3-year-old’s perspective on his parents!
I’ve gotta say that Robbie nailed it with his description of me. Well…almost. I mean I do love hamburgers. And I am indeed older than him. I also do the Hot Dog Dance with him every morning when we watch Mickey Mouse Clubhouse. But Frozen? Eh. I think he got me confused with Mom there. Robbie knows I love my sports when it comes to watching tv. Clearly that was just a momentary brain fart! Laura and I have started keeping some of the better crafts and projects that come home from preschool, and we already have a huge bin full of keepsakes. This “All About My Father” worksheet is definitely going into the bin!
Grilled Stuffed Flank Steak
Grilled Stuffed Flank SteakAs Robbie astutely noted, I do indeed love a good hamburger. However, steaks are right up there on my list as well, and I decided to have fun with flank steak recently. We typically use flank steak for fajitas, but this time I wanted to try stuffing that flank steak with some fun ingredients. I stopped by our local Price Chopper grocery store and picked up a Certified Angus Beef ® brand flank steak, some frozen spinach and a jar of roasted red peppers. Back home, I pounded that flank steak out until it was pretty thin and then I spread the spinach and roasted red peppers on top. Roll, roll, roll. Skewer, skewer, skewer. Grill, grill, grill. Dinner done!
To Marinate or Not to Marinate?
To Marinate or Not to Marinate?When it comes to steaks, I typically marinate my steaks for just a couple of hours (up to 12 hours) before grilling. I also like to toss a good steak rub on ’em before they hit the grill. For this Grilled Stuffed Flank Steak, I opted for a classic steak marinade of Worcestershire sauce and soy sauce with a bit of mustard and brown sugar. Delicious! I’ve used variations of this same marinade on a variety of different steak cuts, and it’s always worked out well. So stash this recipe away for whenever you need a good steak marinade!
Certified Angus Beef® brand
Certified Angus Beef® brandAs I mentioned above, I used Certified Angus Beef ® brand flank steak for this recipe. I’m a huge fan of Certified Angus Beef ® brand, and truthfully it’s the only brand of beef we buy. The brand itself doesn’t actually raise cattle. Instead, they select the best beef from farmers across the country. When Certified Angus Beef® brand was first created back in 1978, they established 10 quality standards that must be met for beef to earn the Certified Angus Beef® brand label. These quality standards, which were updated in 2007, are the reasons why I know I can count on excellent quality meat whenever I pick up a pack of Certified Angus Beef® brand beef. From ground beef to flank steaks to tenderloins at Christmas, I always know that the Certified Angus Beef® brand label means quality.
If you’ve never tried your hand at a Grilled Stuffed Flank Steak, then stop dragging your feet! Grab a Certified Angus Beef® brand flank steak, fire up the grill and get ready for some deliciousness! And make sure to invite some friends over, too. Grilling season is always more fun when friends are involved. Happy grilling!
Did you make this Grilled Stuffed Flank Steak at home? Leave a comment. Or snap a photo and tag me on Instagram (@Spicedblog)!
Looking for other tasty beef recipes? Check out these other favorites, too:
Southern Meatloaf Sandwiches
Smoked Brisket Tacos
Hatch Green Chile Burgers
Beef Tenderloin w/ Parmesan Butter
Homemade Pastrami
Grilled Stuffed Flank Steak
Ingredients
For the Steaks
- ¼ cup Worcestershire sauce
- ¼ cup soy sauce
- 2 Tbsp brown sugar
- 2 Tbsp Dijon mustard
- 2 tsp minced garlic
- 1 tsp onion powder
- 1 tsp kosher salt
- 1 tsp smoked paprika
- ½ tsp black pepper
- 2 pounds Certified Angus Beef ® brand flank steak (see note)
For the Filling
- 10 oz. frozen spinach thawed and chopped
- 7 oz. roasted red peppers diced
- 2 tsp minced garlic
- 1 tsp onion powder
- 1 tsp kosher salt
- ½ tsp smoked paprika
- ½ tsp black pepper
Instructions
For the Marinade
- Using a small bowl, add all of the marinade ingredients except for steak; stir until well combined. Set marinade aside.
- Using a meat mallet (or a rolling pin), pound the steak to between ¼”-½”, making sure that the thickness is uniform.
- Place flank steak in a small glass bowl or gallon-sized zip-top bag. Add marinade and turn steak several times until well coated. Marinate for at least 2 hours, or up to 12 hours.
For the Filling
- If using wooden skewers, make sure to soak them in water for 30 minutes before using.
- Using a medium bowl, add all of the filling ingredients; stir until well combined.
- Remove steak from marinade and place on a large cutting board; discard excess marinade.
- Spread filling evenly on top of steak, leaving a 1” border on all sides.
- Roll steak tightly against the grain. Using cooking twine, tie steak every 2”. Place steak on cutting board seam-side down.
- Prior to slicing the steak, measure ~1”-1½” and insert a skewer through the center. Slice that piece off from the entire rolled steak. This is an easy way to skewer the stuffed steak without losing all of the fillings! Repeat process until entire steak has been skewered and sliced off.
- Preheat grill to medium heat.
- Once hot, grill steak skewers for 4-5 minutes. Flip and continue grilling 2-6 more minutes, depending on desired doneness.
- Transfer skewers to a large plate and let rest for at least 5 minutes before removing skewers and serving. (Note: Depending on the number of pieces per skewer, you can simply serve each guest a skewer. We included 3 pieces per skewer, and it worked well.)
Notes
This looks wonderful and something I would like to try, but I have a question. You wrote “add all of the filling ingredients except for provolone.” But I don’t see provolone listed in the ingredients. How much provolone (shredded, sliced?), and do you place it on the steak before the filling or on top of the filling? (LOVE, love Robbie’s worksheet! I still have stuff like that from my kids and they are 29 and 31!)
Oh no! That was totally a typo on my part, Kim. I was going to add provolone to this recipe, too, but then once I got going I simply forgot it. Oops! However, with that said, Laura and I decided it didn’t need the cheese, so we just nixed the idea. I just forgot to remove it from the instructions…my bad! Thanks so much for catching that one, my friend. 🙂
Thanks for clarifying!
Anytime! Thanks so much for stopping by and reading the post. And if you try it with the cheese, let me know! 🙂
I think I will try it this weekend and I might add some local fresh goat cheese—I’ll let you know!
I made it! So delicious and I did use the goat cheese.,because my butcher was in a hurry (a packed shop shortly before closing), he kind of made a mess of the butterfly and one side was thinner and it had holes in it. I knew if I sliced it before cooking it would be a disaster, so I seared the “log” in a hot skillet, then baked at 425 for 25-30 minutes. Everyone RAVED! It was perfectly tender and the flavors were sensational
Now that’s an excellent idea, Kim! Goat cheese would go so well with the spinach + roasted red peppers. It’s only 9am, but I’m craving steak like you wouldn’t believe right now! 🙂
Awesome!! That’s a great idea to cook this one whole, and then slice it up once it’s done. Why didn’t I think about that!? Next time. Next time. And speaking of next time, I definitely want to try that goat cheese idea. Thanks so much for dropping back by and letting me know, Kim! You’re the best!! 🙂
Yes, I love picking up the ‘artwork’ too! Seeing what your kids think about you is always fun – and sometimes scarily accurate! Love the flavours with the steak, never rolled a steak before. Might have to give this a go for my next BBQ!
To be fair, most of the artwork goes into the circular filing cabinet here at home. However, we’ve been keeping the best stuff. Also, it really is scary how much kids are paying attention. You think they’re just zoned out, but they’re really watching and listening to you! Definitely try rolling steak next time you grill out…it’s fun, and you can be super creative with the fillings!
This dish is so up my alley. I just love it and will try to make it before summer ends.
And that worksheet!! Too cute! It’s the little things. 😀 ~Valentina
It really is the little things that mean the most! Plus, I found it really cool to see what Robbie knows about me. That little bugger is paying attention, I tell ya! 🙂 And definitely put stuffed flank steak on the grilling menu before the summer is out. It’s a fun one! Thanks, Valentina!
hi david
we are not steak eaters in this house but i will very occasionally have one when out – as in once a year i will chow down on a piece. obviously we eat out more than once a year:) i’m getting myself mixed up here… i do love Worcestershire sauce so the marinade sounds a winner. cheers sherry
I totally understand, Sherry! We do enjoy steak both outside on the grill as well as when we go out to eat. (There’s an awesome steakhouse just 15 minutes north of us, and we go there to celebrate special occasions!) Also, the Worcestershire sauce is a must in a good marinade. 🙂 Thanks so much!
I really love flank steak, and this sounds like a great way to prepare it. I also have a feeling that you’re a closet Frozen watcher. 😉
Ok, fine. You called my bluff. I watch Frozen nightly. Usually after eating steak. 🙂
THAT IS SO CUTE!
And we have the same favourite song 😀
I hope if I have kids my child writes “older than me” too. That is a very fair answer 😉
This sounds delicious, David! Had me craving this dish right now.
What a delicious filling also! Love spinach and sun-dried tomato 🙂
“Older than me” is a totally legit answer. It’s also safe since no one actually has to know your real age! Haha. 🙂 So this stuffed flank steak is definitely a summer favorite around here right now. Put this one on the menu for when it gets warm in your area again, Alexandra!
That paper is a keeper! So is the recipe for these flank steaks. Great idea stuffing them and rolling them onto skewers. These sound absolutely delicious.
Oh man, I absolutely loved that ‘all about Dad’ paper, Kathy! Most of the stuff Robbie brings home doesn’t last long, but that one is a keeper for sure. 🙂 Also, this recipe for stuffed flank steaks is insanely good! I got to talking with some friends recently, and we were thinking about making a stuffed ‘surf and turf’ flank steak by adding some shrimp in here. I might have to give that a go soon!
When I saw “Frozen”, I assumed it was something Robbie likes to watch with you? Kind of like the hot dog dance? Anyway, adorable stuff!
Never have actually stuffed a steak before, I have to admit, but I like the idea! Get some veg in without have to make a side… And the tip about skewering the rolled meat before slicing it is pure genius! Pretty sure I would have done that the hard way.
You make a good point about Frozen, Frank. The thing is he watches Frozen with Laura. With me, it’s usually Despicable Me 2 or Pets. Either way, I thought it was hilarious to see what he thinks from his perspective!
So if you’ve never stuffed a steak before, then you need to try it for sure. It’s a fun recipe, and it makes for an impressive recipe for company. You could play around with the filling, of course, but I like this spinach + roasted red pepper combo. Give it a shot sometime before the winter snows move in!
So cute what Robbie wrote about you! Hey, I missed these yesterday, when I finally managed to get our BBQ out for the first time this year. They would have been perfect! Still you never know I might be lucky and have our BBQ out twice this year. That would be something. And I’ll have these in mind. Hope you are having a great weekend David and have been grilling away! 🙂
Oh no! Well you know what that means, right? You’ll just have to get the grill out again! Twice in one year would be a huge coup! 🙂 Seriously, though, stuffed flank steak is worth getting that grill out again. We did indeed have a great weekend, and the grill was absolutely grillin’ away. I wouldn’t have it any other way!
David, such a sweet addition to the keepsake bin! Such a treasure having in writing what they think about us at that age.
The marinade and filling on these steaks looks incredible. Brilliant the way you rolled up the steak and skewered them like that. So cool!
You couldn’t have said that better, Kelly! The days are long with a preschooler in the house, but moments like that make it all worth it. I know I’ll pull that paper out years from now and enjoy the memories. 🙂
In other news, this stuffed steak really is delicious! We’ve already made it twice, and I think we’ll be making it for friends this coming weekend. The skewers are a fun way to serve this one, although Kim (above) noted that she just cooked this one whole and then sliced it when she served it. Good tip to keep in mind there!
I love this post, David! So much I relate to because our “Grown”-and-Flown daughter just asked for some of her pre-age 10 artwork for something at her office, so we had to break into the bin full of it. That was a lot of fun! Also, your “favorite”song – I just went to the Queen+Adam Lambert Concert because their music is the soundtrack of my youth – totally AWESOME! And, these steaks look like something I would make any night of the week! Love the ease and ingredients! Thanks!
“Grown and flown.” Hah! I hadn’t heard that term yet, Laura, but it totally makes sense. Also, I bet that was SO much fun digging back through your daughter’s artwork. And now I kinda want to see what they were doing with it all back at her office. What a fun idea for a workplace! Thanks so much, my friend!
Bahaha…Frozen? That’s adorable! Gotta admit, though, solid choice 😉 Speaking of solid choice…this look delicious, David! Way to amp up flank steak, my friend! Perfect for summer entertaining too with a glass of vino!
Hey now, I never said that was my favorite movie! I think it was Robbie’s favorite movie-of-the-week that week. Haha! 🙂 As far as the recipe, though, I’m with ya, Dawn. Steak doesn’t need amping up, but stuffing it with spinach + roasted red peppers totally amps it up! I second that glass of vino. Cheers!
Roasted red peppers are not listed in your ingredients.
So would you use the jarred peppers and the sundried tomatoes as well?
Ah! That is a total typo here, Jon. I’m surprised no-one caught it before now. I used roasted red peppers in this recipe, and I’ve updated the recipe card to show that. Thanks for letting me know!