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Tuesday, May 13, 2014

Grilled Stuffed Flank Steak on Day 2 of #KickOffToSummerWeek2014

Welcome to Day #2 of Kick Off to Summer Week, a multi-blogger event co-host by Lauren of From Gate to Plate and Summer of Summer Scraps.

With summer quickly approaching and Memorial Day in a few weeks, we wanted to make sure you had plenty of ideas for your Memorial Day activities. Each day we will be serving up a variety of different appetizers, main dishes, desserts, decor, printables and more all centered around the up-coming Memorial Day. We hope you enjoy all of these wonderful ideas.

Tune in each day starting with Monday, May 12 and ending on Saturday, May 17. We have great prizes up for grabs throughout the week so you will not want to miss out on any of the days! Follow #KickOffToSummerWeek2014 on Twitter to keep up to date with all of our spectacular ideas and giveaways!

I love my grill in the summer.  And I've always been a steak kind of girl.  When we got our choice for our birthday dinner?  I chose steak on the grill.  {Thanks Dad for braving the Minnesota winters to give me the perfect birthday meal!}

These grilled flank steak pinwheels are beautiful and, despite a few detailed steps, fairly easy to make.  I was worried that the cheese would melt and slide right out, but it crusted on the outside and was deliciously melty in the inside.  Divine!

I love to try new cuts of steak as well.  Flank steak has a fantastic flavor - but does require proper preparation and proper cutting.  This cut is best with quick cooking - and the butterfly, stuff and roll in this recipe allows for just that.  Follow the instructions to make sure you cut it the right way, and you will have an amazing meal!

Flank steak is very popular right now, and not always easy to find.  You can substitute skirt or hangar steak if you can't find flank.  And if you can't find any of those, London Broil will work.  Just be sure to butterfly thinly and against the grain.

Before you check you my recipe, be sure to view all of the other Kick Off to Summer Week 2014 participants for more Memorial Day ideas!

Grilled Stuffed Flank Steak

by Susan Zentmyer
Prep Time: 15 minutes
Cook Time: 12 - 20 minutes
Keywords: grill entree beef summer
Ingredients (serves 4 - 6)
  • 1 can (8 ounces) roasted green chiles
  • 1 tablespoon ancho chili powder
  • 1 teaspoon cayenne pepper
  • 3 cloves garlic, minced (about 1 tablespoon)
  • Salt and freshly ground black pepper
  • 1 whole flank steak, 2 to 2 1/2 pounds, trimmed of excess fat
  • 4 ounces thinly sliced habanero jack cheese
  1. Combine chili powder, cayenne, garlic, 2 teaspoons salt, and 1/2 teaspoon black pepper in a small bowl and mix with fingers to form a paste. Set aside.
  2. Lay steak on a cutting board with grain running parallel to the edge of the counter (the stripes in the steak will be parallel to the edge of the counter - this will make it so that it will be easy to cut and tender to eat).
  3. Trim left and right edges to form a clean rectangle and reserve scraps for another use. Hold steak flat with your non-knife hand and, with a sharp boning knife, carefully butterfly the steak, leaving the back edge attached by 1/2- to 1/4-inch of meat. Open up steak and flatten the seam gently with your hand to form a large perfect rectangle.
  4. Rub chili paste into exposed surface of steak. Layer with the chilies and cheese, leaving a 1-inch border at the top and the bottom.
  5. Carefully roll the steak away from you (the grain - or stripes - should run width-wise), tightening as you go until it is rolled into a cylinder. Let it rest with its seam-side down.
  6. Tie the beef tightly with twine, spacing the ties evenly every 1 1/2 inches. Insert a skewer through each piece of twine. Using a sharp knife, carefully cut between the ties to make the pinwheels. Season with salt and pepper.
  7. Set half the burners of a gas grill to high heat and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place the pinwheels on the hot side of the grill and cook without moving until well charred on first side, about 3 minutes. Flip steaks and char second side, about 3 minutes longer.
  8. Transfer to cooler side of grill, cover, and cook until an instant read thermometer inserted into the center registers 120°F for medium-rare or 130°F for medium. Transfer to a platter, let rest for five minutes.
  9. Remove the string and skewers carefully. The pinwheels will stay together as long as you are gentle in your plating. Serve while hot.
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  1. Flank steak is delicious and this is bringing it to a whole new level of deliciousness!

  2. This looks SO delicious, Susan! I haven't had flank steak in ages... time to remedy that!

  3. Steak grilled with habanero Jack cheese inside? This has my name written all over it, Susan! Beautiful dish!

  4. Oh I just love this idea - looks so good!

  5. Ohh wow this looks so good... I want one of those right now! :)