When it comes to grilling, few dishes can match the flavor and presentation of a perfectly cooked stuffed flank steak. This mouth-watering recipe is sure to impress your family and friends, and with our easy-to-follow guide, you’ll be a grilling master in no time. In this article, we’ll take you through the process of preparing and cooking a delicious stuffed flank steak on the grill, covering everything from ingredient selection to serving suggestions.
Choosing the Right Ingredients
Before we dive into the cooking process, it’s essential to select the right ingredients for your stuffed flank steak. Here are a few key components to consider:
The Steak
When it comes to choosing the perfect steak for stuffing, you’ll want to opt for a flank steak. This cut of meat is ideal for stuffing due to its long, flat shape and robust flavor. Look for a steak that’s around 1-1.5 pounds and about 1/4 inch thick.
The Filling
The filling is where you can get creative with your stuffed flank steak. Some popular options include:
- Garlic and herb butter
- Mushroom duxelles
- Spinach and feta cheese
- Prosciutto and arugula
For this recipe, we’ll be using a garlic and herb butter filling. To make the filling, you’ll need:
- 1/2 cup unsalted butter, softened
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh thyme
- Salt and pepper to taste
Additional Ingredients
In addition to the steak and filling, you’ll need a few other ingredients to complete the recipe. These include:
- 1/4 cup olive oil
- 2 cloves garlic, minced (for the marinade)
- 1 cup mixed greens (for serving)
- 1 cup cherry tomatoes, halved (for serving)
Preparing the Steak
Now that we have our ingredients, it’s time to start preparing the steak. Here’s a step-by-step guide to getting your steak ready for the grill:
Trimming the Steak
Before you start stuffing the steak, you’ll need to trim any excess fat or connective tissue. Use a sharp knife to carefully trim the steak, making sure to remove any silver skin or excess fat.
Butterflying the Steak
To butterfly the steak, you’ll need to make a horizontal incision in the center of the meat. Be careful not to cut all the way through the steak, as you want to create a pocket for the filling. Use a sharp knife to make the incision, then gently pry the steak open to create a flat surface.
Seasoning the Steak
Once the steak is butterflied, it’s time to season it with salt, pepper, and your favorite herbs and spices. For this recipe, we’ll be using a simple seasoning blend of salt, pepper, and garlic powder.
Stuffing the Steak
Now that the steak is prepared, it’s time to add the filling. Here’s a step-by-step guide to stuffing the steak:
Spreading the Filling
Use a butter knife or offset spatula to spread the garlic and herb butter filling evenly over the center of the steak. Make sure to leave a 1-inch border around the edges of the steak to prevent the filling from escaping during cooking.
Adding Additional Ingredients
If you’re using additional ingredients like spinach or prosciutto, now is the time to add them to the filling. Simply sprinkle the ingredients over the filling, making sure to distribute them evenly.
Rolling the Steak
To roll the steak, start at one of the long edges and roll the meat tightly but gently. Use kitchen twine or toothpicks to secure the roll, making sure the filling is completely enclosed.
Marinating the Steak
To add extra flavor to the steak, we’ll be marinating it in a mixture of olive oil, garlic, and herbs. Here’s a step-by-step guide to marinating the steak:
Preparing the Marinade
In a small bowl, whisk together the olive oil, garlic, and herbs. Season the marinade with salt and pepper to taste.
Marinating the Steak
Place the rolled steak in a large zip-top plastic bag or a shallow dish. Pour the marinade over the steak, making sure it’s completely coated. Seal the bag or cover the dish with plastic wrap, then refrigerate the steak for at least 2 hours or overnight.
Grilling the Steak
Now that the steak is marinated, it’s time to fire up the grill. Here’s a step-by-step guide to grilling the steak to perfection:
Preheating the Grill
Preheat your grill to medium-high heat (around 400°F). Make sure the grates are clean and brush them with oil to prevent sticking.
Grilling the Steak
Remove the steak from the marinade, letting any excess liquid drip off. Place the steak on the grill, seam-side down. Close the lid and cook for 5-7 minutes, or until the steak is nicely charred.
Flipping the Steak
Use tongs or a spatula to carefully flip the steak over. Cook for an additional 5-7 minutes, or until the steak reaches your desired level of doneness.
Letting the Steak Rest
Once the steak is cooked, remove it from the grill and let it rest for 10-15 minutes. This will allow the juices to redistribute, making the steak even more tender and flavorful.
Serving the Steak
Now that the steak is cooked and rested, it’s time to slice it and serve. Here are a few suggestions for serving your stuffed flank steak:
Slicing the Steak
Use a sharp knife to slice the steak against the grain. You can slice the steak into thin strips or thicker medallions, depending on your preference.
Serving Suggestions
Serve the steak with your choice of sides, such as:
- Mixed greens with cherry tomatoes and a balsamic vinaigrette
- Roasted vegetables, such as asparagus or Brussels sprouts
- Garlic mashed potatoes or roasted sweet potatoes
- Grilled or sautéed spinach with garlic and lemon
Conclusion
Cooking a stuffed flank steak on the grill is a simple yet impressive way to elevate your grilling game. With our easy-to-follow guide, you’ll be able to create a delicious and flavorful dish that’s sure to impress your family and friends. So next time you’re firing up the grill, consider giving this recipe a try. Your taste buds will thank you!
| Ingredient | Quantity |
|---|---|
| Flank steak | 1-1.5 pounds |
| Unsalted butter | 1/2 cup |
| Garlic | 4 cloves |
| Parsley | 1 tablespoon |
| Thyme | 1 tablespoon |
| Olive oil | 1/4 cup |
| Mixed greens | 1 cup |
| Cherry tomatoes | 1 cup |
- Preheat your grill to medium-high heat (around 400°F).
- Remove the steak from the marinade, letting any excess liquid drip off.
- Mixed greens with cherry tomatoes and a balsamic vinaigrette
- Roasted vegetables, such as asparagus or Brussels sprouts
What is the ideal internal temperature for cooked flank steak?
The ideal internal temperature for cooked flank steak is at least 135°F (57°C) for medium-rare, 145°F (63°C) for medium, and 160°F (71°C) for medium-well or well-done. It’s essential to use a meat thermometer to ensure the steak reaches a safe internal temperature.
It’s also important to note that the internal temperature of the steak will continue to rise slightly after it’s removed from the grill. This is known as carryover cooking. So, it’s best to remove the steak from the grill when it reaches an internal temperature that’s 5°F (3°C) lower than your desired level of doneness.
How do I prevent the filling from falling out of the steak while it’s grilling?
To prevent the filling from falling out of the steak while it’s grilling, make sure to leave a 1-inch (2.5 cm) border around the edges of the steak without any filling. This will give the filling room to expand during cooking without spilling out. You can also use toothpicks to hold the steak together, especially if you’re using a loose filling like spinach or mushrooms.
Another tip is to grill the steak over medium-high heat for the first few minutes to sear the outside and create a crust. This will help hold the filling in place. After searing the steak, reduce the heat to medium-low and continue grilling until it reaches your desired level of doneness.
Can I use other types of steak instead of flank steak?
While flank steak is the recommended cut for this recipe, you can use other types of steak as a substitute. Skirt steak, flap steak, or even tri-tip steak can work well. However, keep in mind that these steaks may have a different thickness and texture than flank steak, so you may need to adjust the cooking time and temperature accordingly.
It’s also worth noting that some steaks, like ribeye or strip loin, may be too thick and rich for this recipe. They may overpower the flavor of the filling, and their higher fat content may make them more prone to flare-ups on the grill. If you do choose to use a different type of steak, make sure to adjust the recipe accordingly and use your best judgment when it comes to cooking time and temperature.
How do I know when the steak is done grilling?
There are several ways to determine when the steak is done grilling. The most accurate method is to use a meat thermometer, as mentioned earlier. You can also use the touch test, where you press the steak gently with your finger. For medium-rare, the steak should feel soft and squishy, while medium should feel firm but yielding to pressure.
Another way to check for doneness is to look at the color of the steak. A medium-rare steak will have a pink color throughout, while a medium steak will have a hint of pink in the center. You can also check the juices that run out of the steak when you cut into it. If the juices are red, the steak is likely medium-rare, while clear juices indicate medium or well-done.
Can I grill the steak ahead of time and reheat it later?
While it’s possible to grill the steak ahead of time and reheat it later, it’s not recommended. Grilled steak is best served immediately, when it’s still hot and juicy. Reheating the steak can cause it to dry out and lose its flavor.
If you do need to grill the steak ahead of time, it’s best to cook it to a lower temperature than you normally would, then let it rest for a few minutes before refrigerating or freezing it. When you’re ready to serve, you can reheat the steak in the oven or on the grill, but make sure to add some extra moisture, like a sauce or marinade, to keep it from drying out.
How do I store leftover grilled steak?
If you have leftover grilled steak, it’s essential to store it properly to maintain its flavor and texture. Let the steak cool to room temperature, then wrap it tightly in plastic wrap or aluminum foil. You can store it in the refrigerator for up to 3 days or freeze it for up to 2 months.
When you’re ready to serve the leftover steak, make sure to reheat it to an internal temperature of at least 165°F (74°C) to ensure food safety. You can reheat it in the oven, on the grill, or in a pan on the stovetop, but make sure to add some extra moisture, like a sauce or marinade, to keep it from drying out.
Can I use a gas grill or charcoal grill for this recipe?
Both gas and charcoal grills can work well for this recipe, but they may produce slightly different results. Gas grills provide a more consistent heat, which can help cook the steak evenly. Charcoal grills, on the other hand, provide a smoky flavor that can add depth and complexity to the steak.
If you’re using a gas grill, make sure to preheat it to the correct temperature, and adjust the heat as needed to prevent flare-ups. If you’re using a charcoal grill, make sure to adjust the vents to control the heat, and add wood chips or chunks to the coals for extra flavor. Regardless of which type of grill you use, make sure to follow the recipe instructions and use your best judgment when it comes to cooking time and temperature.