Beef

Mediterranean Stuffed Flank Steak

Prep Time: 15 min

Cook Time: 30 min

Difficulty: Advanced

Bring the bright and rich flavors of the Mediterranean to your table with this easy stuffed flank steak recipe. You'll get the briny flavors of the Kalamata olive and feta cheese to set off the tender grilled flank steak.

Instructions

Step 1: Prepare the Chimichurri sauce by combining all the ingredients in a small mixing bowl.
Step 2: Lay the flank steak out on a cutting board and begin to butterfly the flank steak, cutting across the grain, carefully cutting the meat in half without cutting all the way through.
Step 3: Season both sides of the meat with the Ben's Heffer Dust. (If needed you can use a meat mallet to even the thickness).
Step 4: On 2/3 of the meat, lay out the cheese slices overlapping slightly, repeat with the Genoa salami.
Step 5: Sprinkle the chopped peppers across the Genoa salami.
Step 6: Carefully roll up the flank steak, making sure to do so tightly. Secure the rolled meat with butcher's twine and secure the ends with toothpicks if needed.
Step 7: Place the meat in the fridge until well chilled.
Step 8: Preheat recteq to 450°F with the Mesquite Pellets.
Step 9: Add the stuffed flank steak to the recteq and cook until an internal temperature of 135°F is reached, rolling the roast every 8-10 minutes.
Step 10: Allow the flank steak to rest for 10-15 minutes before slicing. This dish is best served with the chilled chimichurri sauce.

Ingredients

Serving Sizes

Stuffed Steak

1 each (2 pound) Flank Steak
1 pound(s) Genoa Salami, deli sliced
1 each Red Bell Pepper, diced fine
1 each Orange Bell Pepper, diced fine
1 each Green Bell Pepper, diced fine
1 pound(s) Dill Havarti Cheese, deli sliced
³/₄ cup(s) Pepperochini Peppers, chopped fine
3 tablespoon(s) Ben's Heffer Dust

Chimichurri

¹/₂ cup(s) Cilantro, chopped fine
¹/₂ cup(s) Parsley, chopped fine
1 each Lime, zested and juiced
¹/₄ cup(s) Red Wine Vinegar
¹/₄ cup(s) Olive Oil
1 teaspoon(s) Fresh Garlic, chopped fine
1 teaspoon(s) Ben's Heffer Dust

Tools Needed

Step 1: Prepare the Chimichurri sauce by combining all the ingredients in a small mixing bowl.
Step 2: Lay the flank steak out on a cutting board and begin to butterfly the flank steak, cutting across the grain, carefully cutting the meat in half without cutting all the way through.
Step 3: Season both sides of the meat with the Ben's Heffer Dust. (If needed you can use a meat mallet to even the thickness).
Step 4: On 2/3 of the meat, lay out the cheese slices overlapping slightly, repeat with the Genoa salami.
Step 5: Sprinkle the chopped peppers across the Genoa salami.
Step 6: Carefully roll up the flank steak, making sure to do so tightly. Secure the rolled meat with butcher's twine and secure the ends with toothpicks if needed.
Step 7: Place the meat in the fridge until well chilled.
Step 8: Preheat recteq to 450°F with the Mesquite Pellets.
Step 9: Add the stuffed flank steak to the recteq and cook until an internal temperature of 135°F is reached, rolling the roast every 8-10 minutes.
Step 10: Allow the flank steak to rest for 10-15 minutes before slicing. This dish is best served with the chilled chimichurri sauce.

Chef Pairings

These delightful Mediterranean Stuffed Flank Steak pinwheel slices will pair nicely with roasted veggies and a nice full-bodied Cabernet.