Receta Stuffed Flank Steak
I’m not sure what’s going on in our house, but we’ve been in “fixit” mode the last few weeks. Both my cameras, the oven, the dishwasher, the espresso machine, and the foil dispenser all required repairs recently. Now some people might focus on the negative and wonder why so much is going wrong, but I happen to be a “glass half full” kinda guy. I’m just glad I have the resources to get everything back in tip-top shape. Soon all will be back to normal.
So what does fixing things have to do with grilled meat? Not much. I know, I digress, so let’s talk about steak. As you know by now, I’m cooking outside as much as possible this time of year. Stuffed flank steak finally topped my to-do list and for today’s post—a grilled and stuffed version with spinach, sun-dried tomatoes, and mozzarella cheese.
The biggest challenge to this recipe is butterflying the steak. This step requires a very sharp knife and a little patience. You start by placing the steak on a cutting board with the grain perpendicular to your body. With a very sharp knife, begin cutting into the steak along the side, with the blade parallel to the board. As you cut, pull up on the top portion of the steak so you can see where you’re cutting. You’ll want to make sure that you’re cutting as close to the middle of the steak as possible so the two sides will be the same thickness.
Here’s a link from the PBS series, Martha Stewart Cooking School, where she butterflies a steak. In this video, she demonstrates techniques for butterflying chicken, steak, shrimp, and turkey. If you’ve never butterflied a steak, you’ll find this video very helpful.
Once the butterflying step is done, you simply spread the cheese, spinach, and tomatoes over the steak and tightly roll the steak with the grain of the meat going the length of the roll. Securely tie the roll with kitchen twine and you’re ready to fire up the grill.
Place the steak on the grates and brown for about 2 minutes on each side. Turn off one of the burners on your grill and lower the other burners until the temperature is reduced to 400 degrees. Continue cooking over indirect heat for 30 to 35 minutes or until the internal temperature reaches 135 to 140 degrees for medium rare or 140 to 145 degrees for medium. You’ll definitely want to use a meat thermometer to insure you don’t overcook or undercook the steak.
Serve this steak with some grilled asparagus and a summer salad and you’ve got a sensational low carb dinner.
Stuffed Flank Steak
Ingredients
- 1 2-pound flank steak, butterflied
- 1 teaspoon salt, separated
- 1 teaspoon black pepper, separated
- 1 10-ounce package frozen, chopped spinach, thawed and well-drained
- 1/2 cup chopped sun-dried tomatoes
- 2 cups grated mozzarella cheese
- 2 tablespoons extra virgin olive oilInstructions
1. Preheat grill to high heat.
2. Place butterflied steak on a cutting board. Season steak with 1/2 teaspoon salt and 1/2 teaspoon pepper. Spread cheese over steak. Top with spinach and sun-dried tomatoes, leaving a 2 inch border on top side of steak. Begin rolling steak tightly with the grain going the length of the roll, starting with the side closest to you. Tie roll with kitchen twine at 1 inch intervals.
3. Brush outside of roll with olive oil and season with 1/2 teaspoon salt and 1/2 teaspoon pepper.
4. Place steak on grill, browning on each side for two minutes. Turn off one burner and lower the others so the temperature stabilizes at 400 degrees. Cook over indirect heat for about 30 minutes or until internal temperature of steak reaches 135 to 140 degrees for medium rare or 140 to 145 for medium.
5. Remove steak from the grill, cover with aluminum foil, and rest for 10 minutes. Slide and serve immediately.2.5
http://www.southernboydishes.com/2014/07/11/stuffed-flank-steak/
I grew up in small town Mississippi eating traditional southern fare.A lifelong foodie, I started cooking and experimenting with food at a very young age. I started Southern Boy Dishes as a creative outlet and a way to share my love of food.
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