This is the second year in a row that I have done flank steak for a dinner party because it is just so easy to make for a large group.
Trying to get this flank steak thin enough to roll was a workout. Of course I forgot to ask Chef K to bring me a meat tenderizer, so I started beating the meat with a rolling pin. It’s called being resourceful.
The rolling of this flank steak was a two person job, maybe even three so make sure your sous chef is close by for an extra pair of hands!
Keep your spices on the steak, not the floor;
Your favorite alternative chefs, K & T
Stuffed Flank Steak
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 6 people
Ingredients
Spice Rub
- 2 tsp Paprika
- 1 tsp Black pepper
- ¼ tsp Cayenne
- 2 tsps Kosher salt
- ½ tsp Cumin
- ½ tsp Dried thyme
- ¼ tsp Garlic powder
- ¼ tsp Onion powder
Steak and stuffing
- 2½ lbs Flank steak ~2 steaks
- 6 oz Baby spinach
- ½ Onion sliced
- 2 cloves Garlic minced
- 4 oz. Roasted red pepper sliced
- Olive oil
Instructions
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Preheat grill 375 degrees.
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Combine all your spice rub ingredients together.
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Pound your flank steak thin. Add olive oil to pan on medium high heat and toss in onions until translucent and tender. Next add garlic and spinach until spinach is slightly wilted.
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Take spinach mixture off the heat and spread across the center of the flank steak along with the sliced red peppers. Roll the flank steak and tie with string. Rub the spice rub all over the outside of the rolled steak.
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Sear flank steak for 2 minutes on each side then leave on the grill in indirect heat for 30 minutes rotating every 5 minutes.
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Pull meat off the grill and let rest for 10 minutes before slicing and serving.