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:
Rolled and Stuffed Grilled Flank Steak
My pilot episode featuring one of my favorite ways to prepare flank steak: rolled, stuffed and grilled.
I tend to post shorter content, so this is an experiment of sorts.
For more details on how this process works, here is a similar post of mine with slightly different ingredients:
How to Cook Flank Steak from Field to Plate | Our Secret Flank Steak Roll | The Bearded Butchers
Check out a summary on our blog
You won't even believe what we've cooked up today. Using our very own Bearded Butcher Blend Seasoning, we walk you, literally all the way through Whitefeather Meats in Creston, OH as we prepare our delicious flank steak roll ups.
Already have a flank steak and want to get right to prepping? Then feel free to skip ahead to 6:12 for stuffing the roll or 12:44 to get it out on your grill! Whoops, almost forgot, the bonus homemade aioli recipe is at 21:07.
This makes a great party tray. It looks delicious and tastes the same! This will definitely be one of the best beef flank steak recipes you've ever tried, so be sure to follow along and enjoy it as much as we do!
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Here's the recap of what we put in our flank roll and how we cooked it!
✔️ Feta cheese
✔️ Cover the cheese in Bearded Butcher Blend Seasoning (
✔️ Fresh vegetables (peppers, onions)
✔️ Then just roll it like a burrito and wrap it with butcher's twine (
✔️Maintain a temp of 225-250 for about an hour, then crank the Big Green Egg up to about 400-450 to sear to an internal temperature of about 135 ( trust us, use an instant read thermometer).
✔️Don't forget to make your very own Bearded Butcher Blend aioli! (21:07)
▶️ want to learn more about how to butcher a cow?
???? Here's the plastic cutting board. It's the best thing for minimal cleanup.
???? - All of The Bearded Butcher's cutlery
???? - Don't forget our famous Bearded Butcher Blend seasoning!
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Index:
2:15 - Where does a flank steak come from?
3:41 - How to trim a flank steak
4:19 - How to butterfly a steak to stuff it!
7:26 - Stuff a steak
10:43 - Tie the steak roll to get it ready for the grill
12:44 - Getting the flank on the Big Green Egg using some Rockwood charcoal
21:07 - Homemade aioli, yum.....
22:03 - The taste test
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Stuffed Steak Rolls
Here is what you will need!
Makes 6
Ingredients
2 tablespoons canola oil, divided
3 tablespoons chopped garlic
2 sweet onions, such as Vidalia, chopped
2 cups mushrooms, thinly sliced
½ tablespoon kosher salt
½ tablespoon freshly ground black pepper
2 pounds flank steak
Kosher salt
Freshly ground black pepper
1 (4-ounce) package baby spinach
9 slices Provolone cheese
Preparation
Preheat oven to 350° Fahrenheit.
Heat 1 tablespoon of the oil in a pan over medium-high heat. Combine the garlic, onions, mushrooms, salt, and pepper in the pan and cook until almost all of the moisture has evaporated and the onions are caramelizing, 15-20 minutes. Remove from heat and set aside.
Lay the flank steak on a cutting board. Spoon the mushroom and onion mixture on top, spreading it evenly across the steak. Sprinkle the spinach on top, followed by the slices of Provolone. Press down lightly to compress the spinach. Starting at the bottom of the flank steak, roll it up tightly, making sure the grain of the meat is running horizontally. Use 6 toothpicks to secure the steak roll. Slice the steak roll into 6 equal rolls.
Heat the remaining oil in a pan over high heat. Sear the steak rolls on one side for 1-2 minutes, then flip. Sear the second side for about 1 minute, then bake for 10-15 minutes, until medium-rare.
Remove the toothpicks, then serve!
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How to make Steak Roll-Ups ⏰ One Minute Recipe
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EASY CUBE STEAK ROLL UPS! VENISON Grilling Tips
Venison Cube Steak Grilled to perfection. Michael Waddell gives us the full tutorial on his favorite wild game recipe - Venison Cube Steak Roll ups. Grab a few grilling pointers and this simple wild game recipe could quickly become one of your deer meat favorites. Grilling with family and friends is a great way to relax and enjoy time spent outdoors.
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