Stuffed Flank Steak Recipe by Bussin Eats
Join Dave from Bussin Eats in creating a mouthwatering stuffed flank steak on the Arteflame grill. Packed with spinach, bell pepper, mozzarella, and seasoning, it's a winter grilling delight.
Cooked on the Arteflame Grill
Serves: 4-6
Ingredients:
- 1 1.5-2 pound flank steak
- ½ cup baby spinach leaves
- 1 red bell pepper, thinly sliced
- 6 ounces mozzarella cheese, sliced
- 2 tablespoons red onion, thinly sliced
- 1 tablespoon beef seasoning
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Prepare the Flank Steak:
- Lay the flank steak flat on a cutting board. If it's too thick, butterfly it by slicing horizontally, but don't cut all the way through. Open it like a book.
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Season and Stuff the Steak:
- Season the inside of the steak with half the beef seasoning.
- Layer the baby spinach leaves, red bell pepper slices, mozzarella cheese, and red onion evenly over the steak.
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Roll and Secure the Steak:
- Carefully roll the steak up, starting from the narrower end, to enclose the filling.
- Secure the roll with kitchen twine or toothpicks.
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Season the Outside:
- Rub the outside of the steak roll with the remaining beef seasoning.
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Preheat the Arteflame Grill:
- Preheat the Arteflame grill to a medium-high temperature, targeting the plancha area.
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Cook the Stuffed Flank Steak:
- Place the stuffed steak roll on the hot plancha.
- Sear on all sides to create a nice crust, about 2-3 minutes per side.
- Lower the heat and cook for an additional 10-15 minutes, or until the desired doneness is reached.
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Rest and Serve:
- Remove the steak from the grill and let it rest for 10 minutes.
- Slice the roll into rounds and serve.
Enjoy this hearty and flavorful stuffed flank steak, perfect for winter grilling on your Arteflame. It’s a fun recipe that's sure to impress your family!
