Stuffed Flank Steak


·        Flank Steak - 1-1/2 to 1-3/4 lbs (about 3/4 inch thick)

·        4 oz Low Moisture Mozzarella, cut into long thin strips

·        1 T Olive Oil

·        Salt and Pepper

·        Fresh Baby Spinach, roughly chopped

·        Dried Seasoned Bread Crumbs

·        Red Wine Vinegar

·        Olive Oil

·        Garlic Cloves, minced


1.      Prepare stuffing using:

·        1-1/2 C Fresh Baby Spinach, roughly chopped

·        ½ C Dried Seasoned Bread Crumbs

·        1 T Red Wine Vinegar

·        1 T Olive Oil

·        2 Garlic Cloves, minced

·        Salt/Pepper to taste.

·        Mix all stuffing ingredients and set aside

2.      Prepare steak:

a.      Lay steak out on cutting surface and cut through edge of steak from top to bottom until ½ inch from edge. 

b.      Fold open and place stuffing on meat, keeping 3 inches away from edge of meat. Place strips of cheese on top of stuffing. 

c.       Gently roll steak into a tight roll.  Using butcher twine, tie the rollin place.  Rub surface with oil and season with salt and pepper.

3.      Prepare grill for indirect cooking (plate setter with legs up) at 350-375°.

4.      Place roll on grill rack and cook for 35-45 minutes, or to desired doneness.

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