Stuffed Flank Steak on Big Green Egg | Grilled Flank Steak with Malcom Reed
Stuffed Flank Steak on Big Green Egg | Grilled Flank Steak
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For this Stuffed Flank Steak recipe all you need is a few ingredients and about 30 minutes. It’s a quick and easy recipe you can throw on the grill one night and serve a delicious dinner.
To start, I squared and butterflied a flank steak so it opens like a book. The idea is to have it even all across the surface – so we can stuff it and roll it.
For this stuffing I used cream cheese, spinach, mushrooms and roasted red bell pepper – but you can get creative here and use just about anything you like. I’ve already thought about doing a blue cheese, mushroom and bacon stuffing. Pretty much anything you like will work – I would just keep it to 3-4 ingredients.
I sautéed the mushrooms in a little olive oil for about 3 minutes, then I threw the spinach in until it was wilted (about 2 minutes).
Then I took my butterflied flank steak and seasoned really well with my salt, pepper and garlic mixture – Killer Hogs AP Rub. Then I started layering my stuffing.
I started with cream cheese – made sure it was room temp so it spread easily. I left about an inch border along the sides. Then I came back with the spinach and mushrooms and topped that with the roasted red peppers.
Now it’s time to roll. Just start at one end and keep it tight as possible. When the Stuffed Flank Steak is rolled up, leave it seem-side down on the cutting board.
I cut about 6 – 8 pieces of butcher twine and used those to secure the flank steak. Starting on one end secure a few – then move to the other end and work your way to the middle.
Next I season the outside – First with the Killer Hogs AP Rub then I use a layer of Killer Hogs Steak Rub for a little more flavor and texture.
To cook this Stuffed Flank Steak, I’m using the Big Green Egg running at 350 degrees. You can use any grill – just set it up for a two-zone fire with a medium-high heat.
Place the flank steak on the grate and sear it for 3-4 minutes on all sides… just long enough to get some color on the outside.
Then carefully remove the hot grate and place the plate setter in the Big Green Egg. Or if you are using another grill, move the Stuffed Flank Steak to the indirect side and keep the temps steady.
Using an internal thermometer, I like to use the Chef Alarm, set it for 130 and let the Stuffed Flank Steak finish out cooking.
Once it hits 130 internal, take the Stuffed Flank Steak off and let it rest for 10-15 minutes before slicing.
Slice it into about 1inch medallions and serve. It doesn’t get much easier than that.
For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit:
Perfect Stuffed Flank Steak/ Two Amazing Fillings
This recipe is a family favorite. This is how you cook flank steak to perfection and elevate your game.
No more boring dinners and the secret is in the filling. Tender meat guaranteed.
INGREDIENTS:
600 g beef flank steak
1 large onion 500g
6 slices of swiss cheese
90 g unsalted butter
1 tbsp sugar
4 oz. drinking red wine
5 -6 slices of pepperoni
1 cup mozzarella cheese
salt and pepper to taste
4 tbsp of olive oil
a handful of fresh oregano leaves
kitchen twine
1/2 tsp salt for the onions
PREPARATION:
Start by chopping the sweet onion finely, then place in a cast iron pan with 90 g of butter. Cook at medium low heat for 15 minutes, add 1 tbsp of sugar and let it caramelize and cook slowly. Add 4 oz. of red wine and keep be patient. You want all the liquid to disappear. It will take 30 to 40 minutes.
Set aside and start working on the meat. Slice each piece of flank steak into two just like shown in the video. Fill with a generous amount of caramelized onions, swiss cheese and few sprigs of fresh oregano. Wrap tightly using a kitchen twine. Slice the meat against the grain into 1 inch slices. Cook on top of a grill until internal temprature is 130°F for medium rare. You can cook to 140°F if you prefer it more medium. Serve with mashed potatoes and enjoy!
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Flank Steak Roulade with Mushrooms and Blue Cheese
Home Meal Delivery Austin TX | | Call 512-244-6496
Laura Bezden, owner of The Studio Kitchen in Round Rock, talks about how Chef Kyle prepares the Flank Steak Roulade with Mushrooms and Blue Cheese.
The Studio Kitchen provide meals to busy families. We do free home delivery (with certain minimum orders) to the greater Austin, Kyle, Buda, Bastrop and Goergetown areas. Orders can also be picked up at 2111 Sam Bass Rd, Round Rock, TX, 78681.
If you are looking for healthy meal delivery, you have come to the right place.
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Bobby Flay's Stuffed Red Wine Flank Steak | Boy Meets Grill | Food Network
After creating a stuffing with fontina cheese, prosciutto and lots of fresh basil, Bobby grills his flank steak to perfection!
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Chef Bobby Flay adds a new twist to grilling on Boy Meets Grill. He visits his favorite New York spots to collect ingredients, inspiration and the occasional friend to help complete an alfresco feast in an urban rooftop setting. While grilling everything from lobsters to dessert, Bobby will show you how to entertain in style when cooking outdoors.
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Red Wine Flank Steak Filled with Prosciutto, Fontina and Basil with Cabernet-Shallot Reduction
RECIPE COURTESY OF BOBBY FLAY
Level: Easy
Total: 4 hr 55 min
Prep: 20 min
Inactive: 4 hr 5 min
Cook: 30 min
Yield: 4 to 6 servings
Ingredients
4 shallots, coarsely chopped
1 cup dry red wine, such as Cabernet
1/4 cup olive oil
2 pounds flank steak, butterflied
Salt and pepper
1/4-pound thinly sliced prosciutto
1/4-pound thinly sliced fontina cheese
14 fresh basil leaves
Olive oil
Cabernet-Shallot Reduction, recipe follows
Cabernet-Shallot Reduction:
2 teaspoons olive oil
3 shallots, finely chopped
1 bottle Cabernet wine
1 teaspoon black peppercorns
Salt
1 tablespoon honey
Directions
Whisk together shallots, wine and olive oil in a large baking dish. Add the steak and turn to coat. Cover and refrigerate for at least 4 hours or overnight.
Heat grill to high.
Remove the steak from the marinade and blot with paper towels. Lay on a flat surface, cut side up, and season with salt and pepper. Cover the surface with the prosciutto slices, then top with the cheese and a layer of basil leaves. Starting with the side facing you, tightly roll up the steak around the filling. Using kitchen string, tie the roll in 4 or 5 places.
Brush the outside of the steak with oil and season with salt and pepper. Grill the steak over high heat until browned all over, 8 to 10 minutes. Turn the steak 4 times as it cooks. Move the meat away from the direct heat and grill for 15 to 20 minutes, or until an instant-read thermometer registers 125 degrees F for medium-rare. Remove from the grill and let rest 5 minutes before slicing. Slice against the grain into 1/2-inch thick slices and drizzle with the Cabernet-Shallot Reduction.
Cabernet-Shallot Reduction:
Heat oil in a large saucepan on the grates of the grill over high heat. Add the shallots and cook until soft. Add the wine and peppercorns, bring to a boil and cook until thickened and reduced to 1 cup. Strain the mixture into a bowl and season with salt, to taste, and honey.
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Bobby Flay's Stuffed Red Wine Flank Steak | Boy Meets Grill | Food Network
Just Awesome Stuffed Flank Steak Pinwheels #cooking
Thanks @horl1993 for such an amaizing professional knife sharpener.
You can find it here:
????Recipe here
❂ Ingredients:
2 Lb Flank steak
Half of red onion
200g. Shiitake mushrooms
2 cups Spinach torn
12 slices of provolone cheese
Asparagus
salt to taste
pepper to taste
1 Tbsp Butter
2 Gloves of Garlic
Olive oil
❂ Cooking process:
1. Butterfly the steak.
2. Cover the steak with plastic wrap and pound it thin but not too thin coz you may make holes. Meat seasoning of your choice. Marinate 2-3 hours in plastic wrap.
3. Fry red onion until caramelized.
4. Fry mushrooms until golden.
5. Slightly steam the spinach.
6. Then lay out in layers: cheese, onion, mushrooms and spinach.
7. Roll up the steak tightly. Tie pinwheels with kitchen twine and stick skewers next to each thread.
8. Carefully with a sharp knife cut between threads and skewers into equal pinwheels.
9. In hot grill add marinated asparagus and the stuffed flank steaks brown each side for about 3-4 minutes then cover them with foil for about 10-20 minutes. (We fry on a flat grilling surface but alternatively, you can can fry in pan and put in the oven for 5-10 min, depends on your meat taste choice)
10. It’s ready! Bon Appetit and Merry Christmas everyone!
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