Flank steak is one of those cuts of beef that is high in delicious beef flavour but that many people don’t know what to do with. It’s cut from the abdominal muscles and because it is from a strong, fibrous and well exercised muscle, it can be tough if not cut across the grain when serving; making this the perfect recipe as each and every slice of this stuffed delight is perfectly cooked for tenderness and then sliced directly across the grain into perfect rings.
Ingredients: (Makes 2 stuffed flank steaks)
- 2 – 700 g (1 1/2 lbs) beef flank steaks, fat and gristle removed
- 1 1/2 cups cooked spinach, strained/pressed to remove excess liquid
- 1 cup grilled red bell peppers, sliced into 1 cm (1/2″) pieces
- 1/2 cup cheese that melts such as young Asiago, Emmental or Gruyere cubed into 1 cm (1/2″) pieces
- 1/2 cup unflavoured wholewheat bread crumbs
- 1 egg, beaten
- 1 large clove of garlic, crushed or very finely chopped
- 1 tsp dried oregano
- 1 tbsp tomato concentrate (Italian double concentrate preferred, available in most supermarkets)
- 1 tbsp extra virgin olive oil
- 1/4 tsp sea salt
- 1/4 tsp freshly ground black pepper
The Fervor Grill Roasting Rack is ideal for whole roasts as well as a rack for ribs, chicken legs or fish. The Fervor Grill Digital Thermometer is ideal for checking the internal temperature of anything you’re cooking on the grill!
Begin by mixing all of the ingredients (except for the beef) in a bowl and place it in the fridge to set for about an hour.
The next step is to butterfly the flank. With a very sharp knife, slice the flank following the the grain until it’s opened fully like a book. Notice that the grain of the meat is not being sliced through but rather cut along in order to have a large surface to roll instead of a long thin piece of steak.
- Preheat your grill to 175C (350F) and place the roasting rack over the grills to preheat. Make sure that the roasting rack is in the upright position for a roast or for ribs.
- While the barbecue is heating, prepare the roast. Lay out the butterflied flank steaks and spread half of the filling evenly over both leaving about a 2 cm (1″) space around the edges.
- Roll the steak tightly so that when you slice it, you will be slicing across the grain then tie it off evenly with kitchen twine. Make sure that it is tied very tightly so that the filling doesn’t escape as the meat cooks and shrinks around it. You may need an extra set of hands for help.
- Rub the outside of the roast lightly with olive oil and season with salt and pepper.
Place the roast on the rack and cook for 30 minutes over direct heat and then 30-45 minutes over indirect heat until you reach an internal temperature of 60-65C (140-150F) for medium; just a slight touch of pink.
- The stuffed flank is the star of the meal so be sure to serve it with a simple side such as a tomato salad, green salad or grilled vegetables. This dish is a great option for those monitoring their carbohydrate intake or wanting to lower the amount of carbohydrates they currently consume!
Fervor…….Synonymous with excellence and the spirit of Australian grilling. Enjoy!