Indulge in the delectable flavors of this stuffed flank steak recipe, where succulent spinach, vibrant bell peppers, and creamy mozzarella cheese harmoniously unite within the juicy medium-rare steak. Prepare to experience an explosion of taste with every bite of this tantalizing dish.
Stuffed Flank Steak Pinwheels: An Affordable Culinary Marvel
Flank steak, a versatile and budget-friendly cut of meat, takes center stage in this recipe. When cooked to medium rare and sliced against the grain, it rewards you with a tender texture and an irresistible flavor. While I firmly believe that steak shines with minimal seasoning, the combination of spinach, peppers, and cheese in this dish beautifully complements the rich beefiness of the flank steak, without overpowering it. The visual appeal of these flank steak pinwheels, showcasing a flawless spiral of meat and filling, adds an impressive touch to your culinary masterpiece.
Mastering the Art of Rolled Flank Steak Preparation:
If you’re new to the art of stuffing flank steak, or any other cut of meat, here are some invaluable tips to ensure a flawless execution:
Flatten the meat for even thickness: Achieving uniform pinwheels that cook evenly requires consistent thickness throughout the meat. To accomplish this, place plastic wrap beneath and above the meat, preventing any raw meat particles from scattering. Then, use a meat mallet or a heavy-bottomed pan to gently pound the meat evenly across its surface.
Leave the plastic wrap underneath: After flattening the meat, remove the top layer of plastic wrap to season and stuff it. However, it’s crucial to leave the bottom layer of plastic wrap intact. This layer acts as a reinforcement, guiding the roll in the right direction and ensuring a tight and secure wrap.
Secure the rolled flank steak: Once you’ve tightly rolled the flank steak, carefully remove the exterior plastic wrap and secure it with butcher’s twine. Gently slide the twine underneath the flank steak, lift up the ends, and tie them on top. Remember to keep the string taut but not excessively tight, as you don’t want the filling to escape. Tie a piece of twine every 1.5 inches along the length of the rolled flank steak. Trim any excess twine.
Determining the Ideal Cooking Time for Stuffed Flank Steak:
While there are several methods for cooking stuffed flank steak, my personal favorite is grilling. For this recipe, I utilized my pellet grill set to high heat, around 425-450 degrees F. However, you can also achieve excellent results using a gas or charcoal grill set to 450 degrees F.
The key to successful cooking at high, direct heat lies in consistent rotation and movement. Rotate the flank steak every 5 minutes, ensuring the lid remains closed between rotations. The total cooking time will vary depending on the thickness of your roll, but typically, it takes around 20-25 minutes for the entire flank steak to reach the desired internal temperature of 130-135 degrees F for medium rare.
Ingredients:
- 1 1.5-2 pound flank steak
- ½ cup baby spinach leaves
- 1 red bell pepper
- 6 ounces mozzarella cheese
- 2 tablespoons red onion (thinly sliced)
- 1 tablespoon Beef Seasoning
Instructions:
Preheat the grill: Begin by turning on the grill and preheating it to 450 degrees F.
Cook the pepper: Place the red bell pepper on the grill grates and roast it for approximately 3-4 minutes, turning it frequently until the surface blackens. Once done, transfer the pepper to a gallon zip-top bag, seal it, and set it aside.
Flatten the steak: Lay a large sheet of plastic wrap on a cutting board, followed by the flank steak, and then another sheet of plastic wrap. Using a meat mallet or the bottom of a heavy saucepan, gently pound the flank steak until it reaches an even thickness of 3/4 inch throughout. Remove and discard the top sheet of plastic wrap.
Season and begin stuffing: Sprinkle the Beef Seasoning (or a mixture of coarse salt and cracked black pepper) evenly over the top of the flank steak. Lay the baby spinach leaves in a single layer across the seasoned flank steak.
Add the remaining toppings: Remove the roasted red bell pepper from the bag, and using a paper towel, peel away the blackened skin. Use a knife to remove the core and seeds, then slice the roasted pepper into thin strips. Arrange the pepper strips on top of the spinach and flank steak. Scatter the sliced red onion over the red peppers, and finally, evenly distribute the shredded mozzarella cheese, ensuring to leave approximately an inch of space from the edges on all sides.
Roll the steak and secure it: Utilize the bottom sheet of plastic wrap to lift and tightly roll the flank steak, while simultaneously tucking and tightening the wrap as you roll. Once rolled, carefully remove the plastic wrap from the exterior. Proceed to tie the rolled flank steak with butcher’s twine, securing it every inch and a half along the length of the roll. Trim any excess twine.
Grill with finesse: Place the rolled flank steak on the grill, close the lid, and begin cooking. Rotate the flank steak a quarter turn every five minutes, ensuring to close the lid after each rotation. The entire cooking process should take approximately 20-25 minutes, or until the internal temperature reaches 130-135 degrees F for medium rare, depending on the thickness of your roll.
Rest, slice, and savor: Once cooked, carefully remove the flank steak from the grill and transfer it to a cutting board. Allow the meat to rest for 10 minutes to retain its succulent juices. When ready, slice the flank steak into 1.5-inch thick portions, ensuring to cut between the butchers twine. Remember to remove each piece of twine before serving.
Get ready to indulge in a remarkable culinary adventure as you savor the flavorsome and visually stunning stuffed flank steak with spinach, peppers, and cheese.
