Difficulty: Advanced
Beef
Mediterranean Stuffed Flank Steak
Prep Time: 15 min
Cook Time: 30 min
Difficulty: Advanced
Instructions
- Step 1: Prepare the Chimichurri sauce by combining all the ingredients in a small mixing bowl.
- Step 2: Lay the flank steak out on a cutting board and begin to butterfly the flank steak, cutting across the grain, carefully cutting the meat in half without cutting all the way through.
- Step 3: Season both sides of the meat with the Ben's Heffer Dust. (If needed you can use a meat mallet to even the thickness).
- Step 4: On 2/3 of the meat, lay out the cheese slices overlapping slightly, repeat with the Genoa salami.
- Step 5: Sprinkle the chopped peppers across the Genoa salami.
- Step 6: Carefully roll up the flank steak, making sure to do so tightly. Secure the rolled meat with butcher's twine and secure the ends with toothpicks if needed.
- Step 7: Place the meat in the fridge until well chilled.
- Step 8: Preheat recteq to 450°F with the Mesquite Pellets.
- Step 9: Add the stuffed flank steak to the recteq and cook until an internal temperature of 135°F is reached, rolling the roast every 8-10 minutes.
- Step 10: Allow the flank steak to rest for 10-15 minutes before slicing. This dish is best served with the chilled chimichurri sauce.
Ingredients
Serving Sizes
Stuffed Steak
- 1 each (2 pound) Flank Steak
- 1 pound(s) Genoa Salami, deli sliced
- 1 each Red Bell Pepper, diced fine
- 1 each Orange Bell Pepper, diced fine
- 1 each Green Bell Pepper, diced fine
- 1 pound(s) Dill Havarti Cheese, deli sliced
- 3/4 cup(s) Pepperochini Peppers, chopped fine
- 3 tablespoon(s) Ben's Heffer Dust
Chimichurri
- 1/2 cup(s) Cilantro, chopped fine
- 1/2 cup(s) Parsley, chopped fine
- 1 each Lime, zested and juiced
- 1/4 cup(s) Red Wine Vinegar
- 1/4 cup(s) Olive Oil
- 1 teaspoon(s) Fresh Garlic, chopped fine
- 1 teaspoon(s) Ben's Heffer Dust
Tools Needed
- Sear Kit
- Small Mixing Bowl
- Whisk
- Cutting Board
- recteq's Chef Knife
- Butcher's Twine
- Nitrile Gloves
- Toothpicks
- Step 1: Prepare the Chimichurri sauce by combining all the ingredients in a small mixing bowl.
- Step 2: Lay the flank steak out on a cutting board and begin to butterfly the flank steak, cutting across the grain, carefully cutting the meat in half without cutting all the way through.
- Step 3: Season both sides of the meat with the Ben's Heffer Dust. (If needed you can use a meat mallet to even the thickness).
- Step 4: On 2/3 of the meat, lay out the cheese slices overlapping slightly, repeat with the Genoa salami.
- Step 5: Sprinkle the chopped peppers across the Genoa salami.
- Step 6: Carefully roll up the flank steak, making sure to do so tightly. Secure the rolled meat with butcher's twine and secure the ends with toothpicks if needed.
- Step 7: Place the meat in the fridge until well chilled.
- Step 8: Preheat recteq to 450°F with the Mesquite Pellets.
- Step 9: Add the stuffed flank steak to the recteq and cook until an internal temperature of 135°F is reached, rolling the roast every 8-10 minutes.
- Step 10: Allow the flank steak to rest for 10-15 minutes before slicing. This dish is best served with the chilled chimichurri sauce.
Chef Pairings
These delightful Mediterranean Stuffed Flank Steak pinwheel slices will pair nicely with roasted veggies and a nice full-bodied Cabernet.