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.
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Rolled Stuffed Flank Steak - Everyday Food with Sarah Carey
If you're hosting any dinner parties this fall, you might want to consider making this gorgeous rolled stuffed flank steak with Swiss chard. Once the steak is rolled and tied, it can be refrigerated for up to eight hours -- another reason that it's perfect for entertaining. When you're ready to cook, simply place it under the broiler for 10 minutes, flipping once while cooking. I know you'll love this flavorful dish -- and your guests will too!
Sarah's Tip of the Day:
Try replacing Swiss chard with kale or collard greens in this recipe. Blanched and sauteed broccoli rabe would work well too.
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PREP: 15 MINS TOTAL TIME: 35 MINS
SERVINGS:4
INGREDIENTS
1 tablespoon plus 1 teaspoon extra-virgin olive oil
3 garlic cloves, thinly sliced
2 bunches mustard greens or Swiss chard, tough stems and ribs removed, chopped
2 tablespoons soy sauce
1 teaspoon toasted sesame oil
1/2 teaspoon red-pepper flakes
1 flank steak (1 1/2 pounds)
Coarse salt and ground pepper
COOK'S NOTE
Once you stuff, roll, and tie the beef, you can refrigerate it for up to 8 hours.
DIRECTIONS
STEP 1
Heat broiler, with rack 4 inches from heat. In a large pot, heat 1 tablespoon olive oil over medium-high. Add garlic and cook until fragrant, 30 seconds.
STEP 2
Add greens; cook until wilted, 5 minutes. Stir in soy sauce, sesame oil, and red-pepper flakes. Remove pot from heat.
STEP 3
Place steak between sheets of plastic wrap and pound to 1/2 inch thick with a meat mallet or small skillet.
STEP 4
Spread greens on steak, leaving a 2-inch border on one long side; season with salt and pepper. Roll up toward border.
STEP 5
Tie crosswise with 5 or 6 pieces of kitchen twine. Rub steak with 1 teaspoon olive oil; season with salt and pepper. Place steak, seam side up, on a foil-lined rimmed baking sheet.
STEP 6
Broil 5 minutes. Flip and broil until browned, 5 minutes for medium. Loosely tent with foil and let rest 10 minutes. Slice steak into 1/2-inch rounds.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Rolled Stuffed Flank Steak - Everyday Food with Sarah Carey
Recipe of the Day: Argentine Stuffed Flank Steak (Matambre) | Food Network
This rolled flank steak, stuffed with piquant fillings and topped with garlicky chimichurri, is inspired by Argentinian matambre, which is usually fashioned from a cut of mature veal. It's no wonder that its name translates to hunger killer.
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Recipe of the Day: Argentine Stuffed Flank Steak (Matambre) | Food Network
How to Make Antipasti-Stuffed Flank Steak | Food Network
Put an Italian spin on flank steak with this antipasto stuffing.
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Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Antipasti-Stuffed Flank Steak
Recipe courtesy of Food Network Kitchen
Total: 2 hr 55 min
Active: 55 min
Yield: 4 to 6 servings
Level: Intermediate
Ingredients
Flank Steak:
One 1 1/2-pound flank steak
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon honey
1/2 teaspoon crushed red pepper flakes
1 clove garlic, grated
Kosher salt and freshly ground black pepper
4 ounces sliced deli ham
3 ounces sliced mozzarella
4 ounces sliced Genoa salami
4 ounces marinated mushrooms, sliced (about 1/2 cup)
4 ounces roasted red peppers, sliced (about 1/3 cup)
8 small hot pickled cherry peppers, stemmed
Herb Paste and Sauce:
1 cup firmly packed fresh basil leaves
1 cup firmly packed fresh flat-leaf parsley leaves
1/4 teaspoon crushed red pepper flakes
1 clove garlic, crushed
Kosher salt
1/2 cup extra-virgin olive oil
Directions:
Special equipment: a meat mallet, butcher's twine and an instant-read thermometer
For the flank steak: Set the flank steak on a cutting board. Starting at the thin, narrow end of the steak, slice it in half horizontally to within 2 inches of the opposite wide end. Open it up like a book so you have one long piece. Pound the steak with a mallet to an even thickness of about 1/2 inch.
Whisk together the oil, vinegar, honey, red pepper, garlic and 1/2 teaspoon each salt and pepper in a medium bowl. Combine the marinade with the meat in a large resealable plastic bag and flip over several times to make sure the meat is well coated. Marinate in the refrigerator for 2 hours, flipping several times.
For the herb paste and sauce: Combine the basil, parsley, red pepper, garlic and 1 teaspoon salt in a food processor and pulse until finely chopped. With the motor running, slowly pour in 1/4 cup of the oil. Remove 2 tablespoons of the herb paste from the processor and mix with the remaining 1/4 cup oil in a small bowl; reserve this sauce for finishing.
Prepare an outdoor grill for direct and indirect grilling. (If your grill has a thermometer, aim to keep the temperature at about 350 degrees F throughout grilling.)
Remove the steak from the marinade and pat dry. Spread it flat on a work surface. Cover the steak with the remaining herb paste, leaving a 1-inch border along the edges. Layer with the ham, mozzarella and salami, then sprinkle with the mushrooms and roasted peppers. Arrange the hot peppers in a line along the edge of one of the short ends (when you roll up the steak they will be in the middle). Roll up the steak like a jelly roll, starting at the short end with the hot peppers. Tie the roll closed around the circumference with butcher's twine at 2-inch intervals. Tie one more piece of twine lengthwise around the meat.
Put the steak on the direct heat side of the grill and cook, turning, to brown all 4 sides, about 2 minutes per side. Move the steak to the indirect heat side of the grill, cover and cook, turning occasionally, until the very center reads 115 degrees F on an instant-read thermometer for a steak that is well done on the outside and medium rare in the center, 25 to 30 minutes more. (Test frequently; the time will vary based on the temperature of your grill.) Let the steak rest 5 to 6 minutes.
Untie the steak and cut it into 6 thick slices. Serve with the reserved herb sauce for drizzling.
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How to Make Antipasti-Stuffed Flank Steak | Food Network
STUFFED FLANK STEAK/STUFF SOMETHING CHALLENGE/BBQ DRAGON/WEBER KETTLE/CAST IRON RECIPES
I WOULD LIKE TO THANK JAMES OVER AT, #COOKINGWITHJAMES FOR INCLUDING ME IN THE STUFF SOMETHING CHALLENGE. I MADE A RECIPE FROM A LODGE CAST IRON COOK BOOK. THIS GARLIC TOP STEAK ROULADE CAME OUT FANTASTIC. I MADE IT ON THE WEBER KETTLE USING BBQ DRAGON PRODUCTS. THANKS FOR WATCHING. LIKE, SUBSCRIBE, AND SHARE.
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THE BEST FLANK STEAK RECIPE - STUFFED, ROLLED & GRILLED! | SAM THE COOKING GUY 4K
If you haven't ever stuffed, rolled and then grilled a steak... you're in for the BEST flank recipe EVER.
00:00 Intro
00:44 Cooking mushrooms
1:03 Cooking onions
1:59 Finishing up mushrooms
2:36 Wilting spinach
3:00 Addressing & opening the steak
5:26 Flattening the steak
6:32 Addressing the cheese & alternatives
7:06 Building
8:02 Rolling & tying up
10:05 Seasoning the steak
10:54 Grilling
12:40 Cutting
14:06 First Bite
15:08 Addressing shipping issues
15:41 Outro
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???? INGREDIENTS:
➔ Truffle Goat Cheese
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⭕ FOR THE MEAT...
➔ Flank Steak
➔ Avocado Oil
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