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Stuffed Flank Steak
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Stuffed Flank Steak

Butterfly a flank steak and stuff with roasted peppers and feta cheese. Roll, tie with butcher's twine, and grill over indirect heat. Impressive yet easy to make.
Prep Time20 hours
Cook Time1 day 6 hours
Total Time2 days 2 hours
Course: Main Course
Cuisine: American
Servings: 4 servings

Ingredients

For the Steak

  • 1 flank steak about 1 1/2 pounds
  • 2 teaspoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper

For the Stuffing

  • 2-3 ounces feta cheese
  • 1/4 cup bread crumbs
  • 1 red bell pepper roasted, peeled, seeded and diced
  • 1 garlic clove minced
  • 1/4 cup fresh Italian parsley chopped
  • 1 1/2 teaspoons fresh thyme
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper

Instructions

  • Prepare the stuffing by dicing garlic and herbs. Add to bowl with feta, bread crumbs, roasted peppers, salt, and pepper. Mix thoroughly with hands until well combined.
  • Place flank steak on a large cutting board. Carefully insert a knife into the long edge parallel to the grain.
  • Butterfly the flank steak by cutting horizontally through the meat until it opens like a book.
  • Evenly spread stuffing over the butterflied steak, leaving a 1-inch edge on all sides and 2 inches at the top for sealing.
  • Roll the steak tightly from the bottom, folding in the sides as you go. Place seam-side down on the cutting board.
  • Tie the rolled steak with butcher's twine using a surgeon's knot: start with a basic knot, then twist one more time for extra security.
  • Lightly brush the outside of the roll with olive oil. Season generously with salt and pepper on all sides.
  • Setup grill for indirect cooking and preheat to medium heat.
  • Place the rolled steak on the grill over indirect heat. Close the lid and cook for 15 minutes.
  • Flip the steak and cook for another 15 minutes for medium-rare. For well-done, cook an additional 10-15 minutes. Use a meat thermometer to check doneness.
  • Remove from grill and cover with foil. Let rest for at least 10 minutes before carving.
  • Remove butcher's twine and slice into 3/4-inch thick pieces. Serve immediately.

Notes

Recipe from Weber Way to Grill book. The feta and roasted red peppers create a delicious Greek-inspired filling. Flank steak is an affordable cut that becomes elegant when stuffed. Use canned roasted red peppers if you don't have time to roast fresh ones. A meat thermometer is helpful: aim for 130-135°F for medium-rare, 140-145°F for medium. Equipment needed: sharp knife, butcher's twine, grill with lid, meat thermometer.