Grilled Stuffed Flank Steak -

4.89 from 9 votes

Grilled Stuffed Flank Steak

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!

Prep Time45 mins

Cook Time10 mins

Marinating Time2 hrs

Total Time2 hrs 55 mins

Course: Main Course

Cuisine: American

Keyword: beef, flank steak, grill, stuffed steak

Servings: servings

Calories: 332kcal

Author: David

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

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.

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