A Recipe - Stuffed Flank Steak on a Charcoal Grill
Posted by Becky Atten on
This one is a family delight. Not a difficult process, and it feels like a fancy meal from a restaurant. It also packs a lot of flavor! Pair with baguette style bread and a local craft beer!
cooking twine keeps the meat rolled up and all the good flavorful ingredients where they belong. The flank roll is cooked indirectly so that everything is evenly cooked and not just the outside. Total cooking time on the grill is about 20-30 minutes, low and slow is key. Have oil ready to keep the meat from drying out and an instant read thermometer is a must for this one.
Stuffed Flank Steak on a Charcoal Grill
1. Mix bread crumbs, roasted peppers, 2 tablespoons oil, capers, parsley, garlic, red pepper flakes, and 1/2 teaspoon salt together in medium bowl.
2 Season steak with salt and pepper and position so that long side faces you. Butterfly steak . Layer cheese, and seasoned crumbs over steak. Starting with short side, roll and tie steak. Season with salt and pepper, brush with 2 tablespoons oil, and refrigerate while heating grill. (Steak can be wrapped and refrigerated for 1 day.)
3 Light large chimney starter filled with charcoal briquettes (about 90 coals) and burn until covered with thin coating of ash. Empty coals into grill and spread into even layer over half of grill. Set cooking grate in place, cover, and let heat for 5 minutes.
4 Grill steak over fire until browned on all four sides, about 12 minutes. Move steak to cool side of grill and brush with 2 tablespoons oil. Cover grill and cook until instant-read thermometer inserted into center of steak registers 120 degrees, 20 to 30 minutes, rotating and brushing steak every 10 minutes with 1 tablespoon oil.
5 Transfer steak to cutting board, tent with foil, and let rest 10 minutes. Remove twine and slice steak crosswise into 1/2-inch-thick slices. Serve.