Stuffed Flank Steak with Butterfly Tutorial

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Spinach, feta and roasted red peppers beautifully highlight the flavors of this grilled flank steak.

This post is sponsored by The Beef Checkoff. All opinions are my own.

Stuffed Flank Steak with Butterfly Tutorial from Cosmopolitan Cornbread

To begin, you will need a nice, two pound flank steak. Butterfly open your flank steak with a sharp knife.

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Never butterflied a flank steak? No problem! Here’s a tutorial video that I made just for you:

Once your steak is butterflied, lightly salt & pepper it. Then grab a jar of roasted red peppers. Dice two thirds of a cup of the lovely, flavorful peppers.

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Spread the peppers over the top of the steak, leaving about an inch of space around the edges.

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Top this with a cup and a half of baby spinach.

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Sprinkle with 2/3 cup of herbed, crumbled feta cheese.

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Starting at the end, along the grain of the meat, roll the steak up like you are going to make cinnamon rolls.

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Tie the roll closed with kitchen twine in 1 inch increments.

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Trim off the excess twine.

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Brush the outside of the roll with olive oil.

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Salt and pepper the outside.

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Heat your grill to high heat, and place your steak roll on the grates. Cook it on one side for 2 minutes, and turn over. Turn the heat off on the side with the steak, and cook over indirect heat at 400 degrees for 30-40 minutes or until it registers 135 -150 degrees internally with a thermometer – depending on how done you like your steak.

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Allow your steak to rest for 10 minutes, and then slice into beautiful medallions.

Stuffed Flank Steak with Butterfly Tutorial from Cosmopolitan Cornbread

Enjoy!

Stuffed Flank Steak with Butterfly Tutorial from Cosmopolitan Cornbread

I’m very excited to be working with the Beef Checkoff this week. I have a house full of carnivores and what better way to satisfy their appetites than with a good steak? 

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You can get more great recipes from the Beef Pinterest Board, and find out more by visiting the Beef Checkoff’s Website.

Stuffed Flank Steak with Butterfly Tutorial from Cosmopolitan Cornbread

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Stuffed Flank Steak with Butterfly Tutorial from Cosmopolitan Cornbread

Stuffed Flank Steak

Stuffed Flank Steak with Butterfly Tutorial from Cosmopolitan Cornbread

Spinach, feta and roasted red peppers beautifully highlight the flavors of this grilled flank steak.

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients

  • 2 lb flank steak, butterflied
  • 1 tsp salt, divided
  • 1 tsp fresh ground black pepper, divided
  • 2/3 c jarred roasted red pepper, diced
  • 1 1/2 c baby spinach
  • 2/3 c herbed, crumbled feta cheese (FOR PALEO you can omit this)
  • 2 tsp olive oil

Instructions

  1. To begin, butterfly open your flank steak with a sharp knife.
  2. Once your steak is butterflied, lightly salt & pepper it with a half teaspoon of each.
  3. Spread the diced peppers over the top of the steak, leaving about an inch of space around the edges. Top this with the baby spinach.
  4. Sprinkle with the herbed, crumbled feta cheese.
  5. Starting at the end, along the grain of the meat, roll the steak up like you are going to make cinnamon rolls.
  6. Tie the roll closed with kitchen twine in 1 inch increments.
  7. Trim off the excess twine. Brush the outside of the roll with olive oil.
  8. Salt and pepper the outside.
  9. Heat your grill to high heat, and place your steak roll on the grates.
  10. Cook it on one side for 2 minutes, and turn over.
  11. Turn the heat off on the side with the steak, and cook over indirect heat at 400 degrees for 30-40 minutes or until it registers 135 -150 degrees internally with a thermometer – depending on how done you like your steak.
  12. Allow your steak to rest for 10 minutes, and then slice into beautiful medallions.
  13. Enjoy!

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 245Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 93mgSodium: 391mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 32g

This data was estimated and provided by Nutritionix. Accuracy not guaranteed.

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24 thoughts on “Stuffed Flank Steak with Butterfly Tutorial”

  1. This looks delicious! I love, love steak and feta cheese – I can’t wait to give it a try!
    Shelia @ House of Highlands

    Reply

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