All Seasons Stuffed Flank Steak
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All Seasons Stuffed Flank Steak
Ingredients:
  • 1 flank steak (1 1/2 to 2 pounds)
  • 1 package frozen chopped spinache, thawed
  • 1/2 cup crumbled blue cheese
  • 1 jar (7 oz.) roasted red peppers, drained and chopped
  • 2 tbsp. seasoned dry bread crumbs
  • 1 egg yolk
  • 3/4 tsp. ground black pepper
  • 1 tbsp. olive oil
    • Directions:
    Preheat gas grill or smoker to 425 degrees. Lay steak on work surface. Holding sharp knife parallel to work surface and starting at a long side, slice flank steak in half to opposite long side, slice steak in half to opposite long side, without cutting all the way through; open the steak like a book. Flatten slightly to an even thickness.

    Squeeze liquid from spinach; discard liquid. In medium bowl combine spinach, cheese peppers, break crumbs, egg yolk, 1/4 tsp each of garlic salt and pepper.

    Season steak with an additional 1/4 tsp each of garlic salt and pepper. We recommend John Henry's Mojave Garlic Pepper (it's my favorite). Press filling onto steak leaving a 1 inch border on all sides.

    Roll up steak to enclose filling beginning in a short side; the grain of the meat will be running from left to right. Tuck any loose filling back into ends.

    Tie steak with cotton twine at 2" intervals to secure. Toothpicks may be used in place of twine. Rub outside with oil then sprinkle with remaining 1/4 tsp each garlic salt and pepper or John Henry's Mojave Garlic Pepper.

    Roast at 425 degrees for 45 minutes rotating the meat every 10-12 minutes. Let meat rest 15 mintues, Remove twine or toothpicks, slice and serve.

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