I love a good stuffed flank steak. This recipe takes a cheaper red meat and turns it into something fancier and more flavorful. I’ve done so many combinations for the stuffing but this has got to be one of my favorites. Creamy Boursin cheese melts as the meat cooks and truly takes this meat to the next level. Plus the sautéed spinach, onion and roasted red pepper add plenty of depth to the dish.
I have a few tips on this dish that I think will really help you in the whole process!
Tip #1: Before you leave the grocery store with your flank steak, ask the butcher behind the meat counter to butterfly it for you. It costs nothing and they will gladly get it done for you within 10 minutes. Butterflying a flank steak is no simple task. It takes patience and knife skills that I’m not even that great at! So save some time and ask our butcher to do this job for you! It’s just one more step that you won’t have to worry about!
Tip #2: When grilling, keep your grill at a steady 400 degrees. You want to make sure to flip the steak every 8ish minutes to a new side. Be sure all sides get cooked! Use a meat thermometer to gage the temperature if you are unsure.
Tip #3: No grill? No problem. You can use an indoor method as well. Seer all sides of the stuffed steak on a large cast iron griddle with a touch of olive oil. Then transfer to an oven safe dish (I use my cast iron skillet) and place in the oven at 400 degrees F for about 30-40 minutes.
Serve these with:
Then add these for dessert!
BOURSIN, SPINACH + PEPPER GRILLED STUFFED FLANK STEAK
Prep time: 1 hour
Cook time: 30-40 minutes
Total time: 1 hour + 40 minutes
Special equipment: kitchen twine
- 1 flank steak
- 1 red bell pepper
- 2 tbsp olive oil
- 1/2 yellow onion
- 5 oz spinach
- 5 dashes Worcestershire
- 1/2 tsp red wine vinegar
- 1 (5.2) box Boursin cheese (garlic + herb flavor)
- Kosher salt
- Freshly ground black pepper
- First, butterfly your flank steak lengthwise. Then place a piece of plastic wrap on top of the butterflied steak and pound it with a rolling pin until the entire steak is of even thickness. Set aside for now.
- Tip: you can ask your butcher at the grocery store to butterfly it for you. They will gladly do it free of charge.
- Preheat your grill to medium high heat (about 400 degrees F).
- Preheat your oven to high broil.
- Place the bell pepper on a foil lined baking sheet. Place in the oven and cook until all sides are charred, about 10 minutes. Flip the pepper every few minutes to insure all sides get cooked.
- Remove from the oven and immediately place in a plastic bag. Seal the bag shut for 10-15 minutes. The steam is going to help remove the skin easily. Take out from the bag and remove the top layer of skin plus seeds + stems from the pepper. Dice into small squares and add to a bowl.
- Tip: you may also use jarred roasted bell peppers. Make sure to drain the juices before use.
- Heat a pan to medium heat. Add in olive oil and onion. Sauté until onion is soft and slightly browned.
- Add in spinach, Worcestershire and red wine vinegar. Cook the spinach down for about 5 minutes until it is wilted and soft.
- Place this mixture along with the red pepper in a bowl. Let cool for 15 minutes.
- Once cooled, add in half the Boursin cheese and mix plus a dash of salt and pepper. Mix thoroughly.
- Place a long line of the filling inside the flank steak. Spread the filling over half of the flank steak (about 3 inches or so) so that when you roll it, there will be filling throughout and not just in the center. This will also allow it to cook more evenly.
- Roll the steak very tight and secure with kitchen twine every inch or two. This will help the filling to stay put while cooking. Liberally season the outside of the flank steak with kosher salt and black pepper.
- Place on the grill and cook for about 8-10 minutes a side. You will cook it for about 30-40 minutes for a medium steak. Cook less for medium rare. Use a meat thermometer if you are unsure and measure the inner most layer of steak.
- Remove from the grill and let sit for 15 minutes before cutting. Slice into thick circles. (Be sure to use a super sharp knife or a serrated knife for an easier cut.)