Kamado Joe Stuffed Flank Steak
Flank steak is a rather underrated cut of beef that can have some serious impact on your dinner table when prepared properly! One of the most common uses for flank steak is fajitas, but this video shows you how to take a flank steak to a whole new level by butterflying it and stuffing it with a lot of GOODNESS!
Kamado Joe Stuffed Flank Steak
Preheat your grill to 450°F and set up for two zone cooking.
1 2-pound flank steak, butterflied (See video)
Extra Virgin Olive Oil
1 onion, coarsely chopped & sauteed in butter
1 tablespoon minced garlic, sauteed in the last 2 minutes with the onion
1 chopped green bell pepper
1 chopped red bell pepper
3/4 to 1 cup crumbled bleu cheese
Salt & Pepper to taste
Steak Seasoning Blend to taste
Bread crumbs to taste
Directions:
Butterfly cut your flank steak as shown in the video. Pound it out nice and flat with a meat tenderizing mallet. Rub the top side with a thin coat of extra virgin olive oil. Season with a light coat of your favorite steak seasoning. Top the steak with your sauteed onions and garlic. Sprinkle on the crumbled bleu cheese, red and green peppers. Sprinkle on a thin layer of bread crumbs.
Roll up the steak with the grain of the steak running lengthwise along the roll. Tie it up with butchers twine.
Put the rolled steak on the direct heat side of the grill and cook for about 2 minutes on each side until you have a nice sear on the outside of the roll. Move to indirect heat and cook until the internal temperature in the middle of the roll reaches 125-130 degrees for medium rare. Remove from grill and allow to rest for 10 minutes or so before slicing.
Enjoy!
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Braised Flank Steak Braciola Braciole Stuffed with Basil and Mozzarella Recipe
Words can't describe how great this tastes! This rolled and cheese stuffed flank steak is a hit every time we make it. We often use the leftover sauce on pasta...
Ingredients
1 lb (500g) flank steak
Salt and fresh ground black pepper
6 oz (150g) grated mozzarella
3 oz (85g) freshly grated Parmesan
1/3 cup (75 mL / 65g) fine breadcrumbs
12 large (15g) basil leaves
1/4 cup (50 mL) olive oil
1 large yellow onion (or 2 small)
1/2 cup (125 mL) red wine
One can (28-oz. / 796 mL) whole tomatoes and their juices
1/4 tsp (1 mL) crushed red pepper flakes
8 oz.(225g) mushrooms quartered
Method:
Preheat oven to 300ºF
Place the breadcrumbs, mozzarella, Parmesan, and basil in a food processor and pulse to combine.
Butterfly the flank steak, and open it up like a book.
Sprinkle and pat the stuffing evenly over the steak, then roll it up jelly roll--style.
Tie with butcher twine in four or five places.
Heat half the oil in a Dutch oven over medium-high heat.
Add the flank steak roll and brown until it releases from the pan.
Turn and brown on all sides then transfer to a plate.
Add the remaining 2 Tbsp of oil along with the onion.
Lower the heat to medium sprinkle with salt and cook, stirring, until the onion turns a light brown. Add the red wine and scrape up the brown fond from the bottom of the pan.
Add the tomatoes & red pepper flakes and bring to a boil.
Reduce to a simmer and place the meat and mushrooms into the broth.
Cover and cook for about about 1½ hours, turning the meat occasionally.
Slice and serve topped with the sauce and vegetables.
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
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
Stuffed Rolled Steak - MATAMBRE recipe - How to Make Argentinian Stuffed Flank Steaks
Stuffed Rolled Steak - MATAMBRE recipe
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Flank steak 1.1lb(500g)
(or thin slice of beef)
Garlic 2cloves
Italian parsley 1bunch
Red bell pepper 1/2
Carrots 1.5oz(40g)
Egg 4
Grated romano 4oz(100g)
(or parmesan cheese)
Oregano 2tsp
Paprika 3tsp
Chili flake 1tsp
Unflavored gelatin 7g
Salt&Pepper to taste
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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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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!
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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Recipe of the Day: Argentine Stuffed Flank Steak (Matambre) | Food Network