Stuffed Flank Steak on the Grill

This for sure was a crowd pleasing dinner!!! Flank steak is a great cut of meat either just grilled as is or you can get creative and fill it with your favorite ingredients! For dinner the other night, I chose to stuff mine with kale, parmesan and fresh mozzarella!! It was delish! I made several fresh sides including sautéed Brussels sprouts, corn on the cob, grilled onions, sautéed mushrooms and cajun roasted potatoes!!

Here’s what I did:

I blanched 3/4 of a big package of kale. I just put the kale in salted water in a large pot and brought to a boil. I boiled for about 7 min. and drained. Left the kale in a bowl until I was ready for it. You may have to squeeze some water out of the kale before using. I sprinkled with a little Pink Himalayan salt.

For the steak, I butterflied it so basically take a sharp knife and carefully slice down the center being sure to keep the steak intact. You just want to get it flat so that there are two sides almost like an open book. Then I sprinkled with kosher salt, freshly cracked black pepper and Parmesan cheese. Never be afraid to season your meat liberally!




Now working on the side that is closest to me, I added the kale in a single layer and then added thin slices of fresh mozzarella. I precut three pieces of kitchen twine before rolling up the steak. Now being sure that everything stays tucked, carefully start rolling up your steak folding the section that has all your filling in it first. Roll it as if you’re making a burrito or jelly roll. Once it’s all tucked, tie up with your kitchen twine on the ends and in the center. Then drizzle with olive oil and sprinkle with kosher salt and pepper.





(Meat grilling tip: always bring your meat to room temp before throwing on a hot grill or you will have a very tough, chewy unenjoyable piece of meat.)

Get your grill nice and hot and sear the flank on all sides. Figure about 5 min a side. Then I took a large piece of foil and placed the steak in it, closed it tight and placed it on the top rack of my grill (not on direct heat) for about 15 min. You can also transfer to an oven after you sear it. Have your oven at 400 degrees and bake about 15-20 min depending on how done you like your steak. Mine was about medium in the center and medium well at the ends.

Now this is one of the most important parts of cooking a steak. You must let it rest before slicing it. Tent a piece of foil over your steak for 10 minutes and let the juices redistribute. Enjoy!


Onto the sides.


Brussels sprouts:
I put them in cold water in a pot, brought to a boil for 5 min and then drained. In a separate pan, I lightly browned 4 cloves of garlic in 2 Tbsp. of olive oil and then added the sprouts. One medium low, I let them brown up. I turn them every 5-6 minutes for a total of 20 min so they’re nice and browned.

I took one package of mushrooms and a Tbsp. coconut oil, freshly cracked pepper and pink Himalayan salt and cooked them over medium low heat until they were nice and soft and brown.

Corn on the cob:

Pretty simple but just place your cobs in a large pot with a cover and bring to a rigorous boil for about 20-35 minutes. You will know they are done when they reach a bright, vibrant yellow. You can leave them in the pot until you are ready to serve. They stay hot for hours!

Cajun Roasted Potatoes:

These are the easiest potatoes to make and soooo delicious! I used baby reds but you can use any potato including yams. Pre-heat your oven to 450. Just cut to your liking and drizzle with olive oil and then sprinkle Cajun seasoning. With your hands, mix up the potatoes oil and seasoning ensuring all are covered evenly. Place the potatoes in the oven and set your timer so that every 10 minutes you’re flipping them. Depending on how thick your potatoes on will depend on cooking time but mine took about 30 minutes. I like them well roasted!

Grilled onions:

I always love my steaks with grilled onions and I’m salivating just thinking of this as I type! I slice up my onions, place them in foil, drizzle with olive oil and season with salt and pepper. I then make a foil packed that is sealed. I throw this on the grill with the steak and just let them cook and caramelize on their own as my steak cooks. It’s as easy as that! You can serve them right out of the foil for a fun, summer, rustic feel aside your steak!



I also made a beautiful green salad with fresh, local organic greens, blueberries, strawberries, slivered almonds, raw sunflower seeds, avocado and fresh mozzarella. I used a balsamic vinegarette for the dressing!


This meal is super easy yet so flavorful and perfect for entertaining! Happy Cooking!



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