CREAM CHEESE STUFFED FLANK STEAK RECIPES
STUFFED FLANK STEAK RECIPE | SIDECHEF
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.
Provided by How to BBQ Right
Categories Barbecue Comfort Food Shellfish-Free Full Meal Weekend Project Gluten-Free Egg-Free Soy-Free Entertaining Fall Game Day Fish-Free Peanut-Free Tree Nut-Free Grain-Free Sugar-Free Tomato-Free
Total Time 1800S
Yield 6
Number Of Ingredients 8
Steps:
- Bring the Big Green Egg up to 350 degrees F (180 degrees C) using lump charcoal. Any grill can be substituted here set up for 2 zone cooking.
- Butterfly the Flank Steak (2.5 pound) by making a thin cut completely down the length of the steak (should open like a book and lay flat).
- Season the top side of the flank steak Killer Hogs Steak & Chop Rub (1 tablespoon). Spread Cream Cheese (8 ounce) over the top side leaving 1-inch border from the edge.
- Sauté the Mushroom (8 ounce) in Olive Oil (1 tablespoon) for 3 minutes and add Fresh Baby Spinach (2 cup). Cook the spinach just until wilted.
- Layer the spinach-mushroom mixture on the cream cheese and top with Roasted Red Bell Pepper (1/4 cup).
- Tightly roll the flank steak using your fingers to keep the stuffing inside. Leave it seam down on the cutting surface.
- Use 16-inch pieces of butcher twine to tie the flank steak spacing each string out about 1 inch.
- Season the outside with the remaining Killer Hogs The A.P. Rub (1 tablespoon).
- Place flank steak on grill surface and sear on each side about 3-4 minutes per side.
- Carefully raise the cooking grate and insert the plate setter in the Big Green Egg. If using another grill, move the flank steak to the indirect side. Grill should still be running at 350 degrees F (180 degrees C).
- Insert Probe Thermometer into the middle of the flank steak and set alarm for 130 degrees F (50 degrees C).
- When the steak is done, remove from grill and rest for 10-15 minutes.
- Slice into 1-inch medallions to serve.
Nutrition Facts : Calories 71 calories, ProteinContent 5.9 g, FatContent 4.6 g, CarbohydrateContent 1.4 g, SugarContent 0.7 g, SodiumContent 176.5 mg, SaturatedFatContent 2.2 g, CholesterolContent 20.6 mg, TransFatContent 0.1 g, FiberContent 0.1 g, UnsaturatedFatContent 1.0 g
CHEESE-STUFFED FLANK STEAK RECIPE | ALLRECIPES
Delicious recipe for cheese-stuffed flank steak. My family considers this one of my best dinners.
Provided by kat22
Categories Everyday Cooking
Total Time 3 hours 25 minutes
Prep Time 20 minutes
Cook Time 1 hours 0 minutes
Yield 6 servings
Number Of Ingredients 11
Steps:
- Mix garlic, Parmesan, olive oil, parsley, Italian seasoning, salt, pepper, and red pepper flakes together to form a paste.
- Slice flank steak horizontally through the middle without cutting all the way to the other side. Open the 2 sides and spread them out like an open book.
- Rub both sides of steak with the seasoning paste. Arrange provolone cheese over steak, leaving a 1-inch border. Top with roasted red peppers. Roll up steak and tie at 1-inch intervals using kitchen twine. Refrigerate 2 hours or up to overnight.
- Preheat the oven to 400 degrees F (200 degrees C). Grease a baking dish and place steak inside.
- Roast in the preheated oven until internal temperature reaches 145 degrees F (65 degrees C), about 1 hour.
- Remove from oven and let rest 5 to 10 minutes before cutting into 1-inch slices. Be sure to remove the twine before serving!
Nutrition Facts : Calories 304.7 calories, CarbohydrateContent 3.4 g, CholesterolContent 59 mg, FatContent 20.1 g, FiberContent 0.4 g, ProteinContent 26.7 g, SaturatedFatContent 10.6 g, SodiumContent 778.6 mg, SugarContent 1.2 g
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