Stuffed Flank Steak

I am sorry that I was unable to post this weekend.  I was in New York watching the Big East Tournament.  The weather was horrible, but the games were amazing.  Marquette made it to the semi-finals and the final game between Georgetown and West Virginia went all the way to the wire.  It was a close one.  After an exciting weekend, I am back.  I am back with a great dish for the grill.  We had a few warm days last week and I had to dust off the grill.  It was calling me.  So I decided to make a recipe from the Weber Way to Grill book; Stuffed Flank Steak with Roasted Peppers and Feta Cheese.

The rolled and stuffed flank steak came out perfectly cooked.

Stuffed Flank Steak

• 1 flank steak (roughly 1 1/2lbs)
• 2 tsp extra-virgin olive oil
• Kosher salt and Freshly ground black pepper
• Roasted Pepper and Feta Cheese Stuffing – (Recipe Below)

Stuffing

• 2-3 oz Feta Cheese
• 1/4 cup bread crumbs
• 1 red bell pepper, roasted, peeled, seeded and diced – or use canned peppers.
• 1 garlic clove
• 1/4 cup fresh Italian parsley
• 1 1/2 tsp thyme
• 1/4 tsp kosher salt
• 1/4 tsp ground black pepper

Dice up the garlic and herbs.  Add them to a bowl with remaining stuffing ingredients.  Mix thoroughly.  I found that using my hands worked the best.  Every other instrument that I tried just turned into a giant mess.

On a large cutting board, lay out the flank steak.  Carefully insert a knife into the long edge of the flank steak (the edge parallel to the grain).  Carefully butterfly the flank steak. Cut the steak until it can be opened like a book or magazine.

Evenly spread the stuffing over the flank steak.  Leave a 1 inch edge around the flank steak.  Also leave a couple of inches at the top so that the rolled meat can close without having the stuffing fall out.

Now roll the steak up into rolls and place the rolls seam side down on the cutting board.  Now grab some butchers twine and tie up the rolls.  This can be easily done with one person using a surgeons know.  Start with a basic knot, twisting one half under the other.  To do a surgeons knot, twist it one more time.  The extra twist will prevent the twine from loosening when you finish the knot.  See the picture before for reference.

Lightly oil the outside of the roll with extra-virgin olive oil and then season with salt and pepper.

Setup your grill for indirect cooking and preheat it to medium heat.   Once the grill is preheated, place the rolled steak on the grill over indirect heat.  Close the lid and cook for roughly 15 minutes.

Flip the meat and continue to cook for another 15 minutes.  At this point the roll is approximately medium rare.  If you like it well done, cook for another 10-15 minutes.  You can always check with a meat thermometer.

When the meat is the desired doneness remove it from the grill and cover.  Let it rest for at least 10 minutes before carving.

When it is time to serve, remove the butchers twine and then carve the roll into 3/4 inch slices.

This meal was delicious.  The feta and roasted red peppers were the ultimate filling.  Salty with a tad bit of sweet from the peppers.  For looking so complex, this was an easy and delicious meal.  Plus it was cheap.  Flank steaks affordable and stuffing them makes them taste like a million bucks.