STUFFED FLANK STEAK

I’m not sure what’s going on in our house, but we’ve been in “fixit” mode the last few weeks. Both my cameras, the oven, the dishwasher, the espresso machine, and the foil dispenser all required repairs recently. Now some people might focus on the negative and wonder why so much is going wrong, but I happen to be a “glass half full” kinda guy. I’m just glad I have the resources to get everything back in tip-top shape. Soon all will be back to normal.
So what does fixing things have to do with grilled meat? Not much. I know, I digress, so let’s talk about steak. As you know by now, I’m cooking outside as much as possible this time of year. Stuffed flank steak finally topped my to-do list and for today’s post—a grilled and stuffed version with spinach, sun-dried tomatoes, and mozzarella cheese.

STUFFED FLANK STEAK

Ingredients
  • 1 2-pound flank steak, butterflied
  • 1 teaspoon salt, separated
  • 1 teaspoon black pepper, separated
  • 1 10-ounce package frozen, chopped spinach, thawed and well-drained
  • 1/2 cup chopped sun-dried tomatoes
  • 2 cups grated mozzarella cheese
  • 2 tablespoons extra virgin olive oil

Instructions
  • Preheat grill to high heat.
  • Place butterflied steak on a cutting board. Season steak with 1/2 teaspoon salt and 1/2 teaspoon pepper. Spread cheese over steak. Top with spinach and sun-dried tomatoes, leaving a 2 inch border on top side of steak. Begin rolling steak tightly with the grain going the length of the roll, starting with the side closest to you. Tie roll with kitchen twine at 1 inch intervals.
  • Brush outside of roll with olive oil and season with 1/2 teaspoon salt and 1/2 teaspoon pepper.
  • Place steak on grill, browning on each side for two minutes. Turn off one burner and lower the others so the temperature stabilizes at 400 degrees. Cook over indirect heat for about 30 minutes or until internal temperature of steak reaches 135 to 140 degrees for medium rare or 140 to 145 for medium.
  • Remove steak from the grill, cover with aluminum foil, and rest for 10 minutes. Slide and serve immediately