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.
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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.
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 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, 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.
Let me share the most important secret for well-grilled meats: a reliable, instant-read meat thermometer. You might be able to visually tell when a hamburger is done, but for something thick, like a pork tenderloin, or a rolled flank steak, you’ll want an accurate reading of what’s going on inside. For the stuffed flank steak, we’re aiming for an internal temperature of 140 °F for a medium-cooked steak. Since the ends of a stuffed flank steak tend to be a little thinner, these pieces cook faster, so you can really please everyone with this, no matter how done (or not done) they like their steak. (I overcooked mine a little so my 14-month old could enjoy this as well. I’m sure it’s fine, but we’re not quite ready to take the potential e. coli risk with him yet.)
Once you pull the steak off the grill, let it rest for about 10 minutes before slicing between the twine. Then it’s time to dig in, and enjoy. Go ahead, make this and try to tell me that grilling is boring and repetitive: I dare you. Roasted red pepper stuffed flank steaks – the cure to your summer grilling boredom.
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.
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