**GIVEAWAY ALERT** Win a grill! Keep on reading for details.
Stuck in a grilling rut? Shake things up with the bold, bright flavors of a Mediterranean-inspired stuffed flank steak, starring roasted red pepper pesto, feta, and spinach.
While this is a sponsored post, all opinions are mine. Thank you for supporting the brands that support me and allow me to continue to grow my blog.
Summer is all about grilling. It’s fast – perfect for busy weeknights after a long day at work. It’s easy – minimal muss and fuss. And perhaps most importantly, it means you don’t have to turn on your oven when it’s roasting hot outside. If you’re a regular here at Bunsen Burner Bakery, you’re already familiar with my love of grilling. Not everyone shares my love of grilling, however. The most common complaint I get about grilling is how boring it must be to eat the same thing everyday. Same thing? What? Never! Grilling is so much more than just hot dogs, hamburgers, and a chicken breast, friends. The flavor combinations are endless, and today I’m going to share my latest flavorful obsession: roasted red pepper stuffed flank steak, starring Mezzetta’s roasted red bell peppers.
Do you have a food processor or blender? Do you have a decent chef’s knife? Do you have a grill? Okay, you have everything you need! Oh, and if you don’t have a grill — you can WIN ONE thanks to Mezzetta! Scroll on down to the bottom of the post (just before the recipe) for information on how to win! Now let’s get started on your new favorite grilling recipe for summer.
First things first, we’re going to butterfly the flank steak. Using a sharp knife, gently cut through the steak and peel back the top half. Think about opening a magazine cover — you’re cutting the steak in half, thick-wise. The most important part here is butterflying with the grain so when you slice the stuffed steak into serving portions, you’ll be slicing against the grain. Slowly pull back the top, using the tip of your knife to continue slicing, until that last half inch of meat (the “spine” of the magazine) remains attached. Use the palm of your hand to flatten the steak open and voila – butterflied steak!
Once that’s done, we’re going to cover the entire steak a with roasted red pepper pesto. Let me tell you – this stuff is amazing. Mezzetta peppers are always picked at peak ripeness, and the delicious, bold flavor of the roasted red peppers really shines in this pesto. Mezzetta roasted red peppers, olive oil, a shallot, a little parmesan, and a handful of toasted pine nuts. Give it a whirl in your food processor to create a paste, and try not to eat it all with a spoon, because it’s just that good. Spread the pesto on your steak, top with crumbled feta and a big pile of fresh baby spinach, and roll it all up. Grab a friend (a spare set of hands is a huge help here), tie off the steak from the outside in, and you’re done! Drop your roasted red pepper stuffed flank steak on the grill and celebrate with a beer while it grills to perfection.