Flank steak is one of those cuts of meat that’s custom built for the grill. When cooked right, it has a mild, beefy flavor and lean texture. It’s best when sliced thinly across the grain as it can be pretty tough.
When I’m preparing flank steaks at home, what I generally like to do is butterfly the flank steak and stuff it with creative ingredients that pack a lot of flavor in a tiny rolled package.
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Flank steak used to be a fairly inexpensive cut of meat, despite not technically being “steak.” Instead, this popular cut of beef comes from the cow’s belly muscles. It’s a flavorful piece of meat and is very lean, containing almost no fat and is thus lower in calories than many other cuts.
A stuffed flank steak pinwheel is one of the fastest-cooking and most impressive-looking pieces of meat you can throw on the grill. In other words, it’s the kind of meal you make when you want to impress the neighbors.
I tried my hand at making three recipes, and these did not disappoint. I hope you enjoy!
Spinach and Sundried Tomato Flank Steak
Ingredients
- 2 lbs flank steak butterflied
- 1-2 cups spinach
- ½ cup sundried tomatoes chopped
- 2 cups mozzarella cheese shredded
- 2 tbsp extra virgin olive oil
- salt and pepper to taste
Instructions
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Preheat grill to high heat.
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Place butterflied steak on a cutting board.
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Put parchment paper on top of steak and gently flatten with a mallet.
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Add spinach, sundried tomatoes, and mozzarella cheese, being mindful to leave a slight border around the edges of the meat.
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Roll steak tightly with the grain going the length of the roll, starting with the side closest to you.
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Tie roll with kitchen twine at one-inch intervals.
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Brush outside of meat with EVOO and add salt and pepper, to taste.
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Place steak on grill, browning on each side for two minutes.
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Cook until internal temp reaches 135 to 140 for medium rare or 140 to 145 for medium.
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Remove steak from the grill, cover with aluminum foil, and let rest for 10 minutes.
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Slice into pinwheels and serve immediately.
Nutrition
Feta Fajita Rolled Flank Steak
Fire up the grill and spice things up with this tasty fajita rolled flank steak.
Ingredients
- 2 lbs flank steak butterflied
- 1 red pepper sliced
- 1 yellow pepper sliced
- 1 orange pepper sliced
- ½ cup red onion sliced
- 1 cup feta cheese
- 2 tbsp extra virgin olive oil
- salt and pepper to taste
Instructions
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Preheat grill to high heat.
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Place butterflied steak on a cutting board.
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Put parchment paper on top of steak and gently flatten with a mallet.
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Add peppers, onion, and feta cheese, being mindful to leave a slight border around the edges of the meat.
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Roll steak tightly with the grain going the length of the roll, starting with the side closest to you.
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Tie roll with kitchen twine at one-inch intervals.
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Brush outside of meat with EVOO and add salt and pepper, to taste.
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Place steak on grill, browning on each side for two minutes.
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Cook until internal temp reaches 135 to 140 for medium rare and 140 to 145 for medium.
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Remove steak from the grill, cover with aluminum foil, and let rest for 10 minutes.
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Slice into pinwheels and serve immediately.
Nutrition
Crab-Stuffed Flank Steak
Stuffed flank steak stuffed with crab meat — you need to try this!
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Ingredients
Meats
- 2 lbs flank steak butterflied
- 4 oz cream cheese room temperature
- 2 cups crab meat
- 1 tbsp extra virgin olive oil
Cream Sauce
- 2 tbsp butter
- 3 garlic cloves minced
- ½ cup dry white wine
- 1 cup heavy cream
- ¼ cup fresh parsley chopped
Instructions
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Preheat grill to high heat.
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Place butterflied steak on a cutting board.
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Put parchment paper on top of steak and gently flatten with a mallet.
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Combine crab meat with cream cheese and mix well. Spread on flank steak.
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Roll steak tightly with the grain going the length of the roll, starting with the side closest to you.
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Tie roll with kitchen twine at one-inch intervals.
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Brush outside of meat with EVOO and add salt and pepper, to taste.
-
Place steak on grill, browning on each side for two minutes.
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Cook until internal temp reaches 135 to 140 for medium rare and 140 to 145 for medium.
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Remove steak from the grill, cover with aluminum foil, and let rest for 10 minutes.
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Slice into pinwheels.
For Cream Sauce
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Combine all ingredients over the stove top and heat until warm.
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Serve atop sliced flank steak.
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Enjoy!
Nutrition
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