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!
Course: Main Course
Keyword: beef, flank steak, grill, stuffed steak
For the Steaks
2poundsCertified Angus Beef ® brandflank steak (see note)
For the Filling
10oz.frozen spinachthawed and chopped
7oz.roasted red peppersdiced
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.)
The key to stuffing flank steak is butterflying the steak so that it’s thin enough to fill and roll. It is easy to butterfly a flank steak at home (here is a good guide) or you can ask your butcher to do it, too. Another alternative is to use a meat mallet to pound the steak until ~1/2"-3/4" in thickness.